Pozole (Authentic Mexican Hominy and Pork Stew)

This hearty Pozole Rojo is a traditional Mexican stew made with tender pork, rich red chile sauce, and hominy simmered together to create layers of deep, savory flavor. Served with fresh, crunchy toppings like cabbage, cilantro, and lime, this dish is pure comfort food in a bowl. Perfect for family gatherings, celebrations, or cozy weekend meals.

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Ingredients

For the Stew:

• 5 lb pork shoulder or butt roast*
• 10 cloves garlic, divided
• 2 tsp salt
• 1 yellow onion, quartered
• 4 bay leaves
• 3 Tbsp Better Than Bouillon chicken flavor (or chicken bouillon granules)
• 6 dried guajillo chiles*
• 6 dried ancho chiles*
• 1–3 dried chiles de árbol (optional, for extra heat)*
• 2 Tbsp oil
• 1 Tbsp dried oregano
• ½ tsp ground cumin
• 8 oz can tomato sauce
• 1 tsp white vinegar
• 2 (25 oz) cans white hominy, drained and rinsed
• Salt and pepper, to taste

For Serving:

• Required toppings: shredded cabbage, diced yellow or white onion, fresh cilantro, lime wedges
• Optional toppings: avocado, thinly sliced radishes
• Warm corn or flour tortillas

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Instructions

1. Cook the Pork

Cut the pork shoulder into 1-inch cubes, trimming off any large pieces of fat. Place the meat in a large stockpot and cover with 8–10 cups of water (about 2 inches above the meat). Bring to a boil, skimming off any foam that rises to the surface.

Add the quartered onion, 5 whole garlic cloves, bay leaves, salt, and chicken bouillon. Lower the heat and simmer for 1½ hours, until the pork is tender.

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2. Prepare the Chile Sauce

Remove seeds and veins from the guajillo, ancho, and (if using) chiles de árbol. Add them to a small saucepan and cover with water. Bring to a boil and cook for 15 minutes until softened.

Using a slotted spoon, transfer the softened chiles to a blender. Add 1 cup of the chile cooking liquid and the remaining 5 garlic cloves. Blend until completely smooth.

Discard the leftover liquid from the saucepan. Add 2 tablespoons oil to the pan and heat over medium. Strain the blended chile sauce through a fine mesh sieve into the pan. Cook for 10 minutes, stirring often, until slightly thickened and fragrant.

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3. Combine and Simmer

Remove bay leaves, onion, and garlic from the stockpot. Add the cooked chile sauce, tomato sauce, oregano, cumin, vinegar, and rinsed hominy to the pork. Stir well and season with salt and pepper to taste.

Bring to a gentle boil, then reduce heat and simmer for 30 minutes, or until the pork is fall-apart tender and flavors have melded beautifully.

Taste and adjust seasonings — add more salt, bouillon, or oregano if desired.

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4. Serve and Garnish

Ladle hot pozole into bowls and top generously with shredded cabbage, diced onion, cilantro, and a squeeze of lime juice. Add avocado slices or radishes if desired, and serve with warm tortillas on the side.

Enjoy this comforting and authentic Mexican favorite!

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Why You’ll Love This Recipe

• Rich and flavorful: The combination of slow-cooked pork and smoky red chile sauce creates a deeply satisfying broth.
• Customizable: You can adjust the spice level and toppings to your taste.
• Authentic comfort food: A traditional dish that’s both nourishing and celebratory.
• Feeds a crowd: Perfect for gatherings, holidays, or meal prep.

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Tips

• Use quality chiles: Guajillo and ancho chiles add depth, while chile de árbol brings heat — adjust based on preference.
• Don’t skip straining the sauce: It ensures a smooth, velvety broth.
• Simmer slowly: The longer it cooks, the richer and more flavorful your pozole becomes.
• Make ahead: Pozole tastes even better the next day as the flavors develop.
• Add toppings generously: The contrast of crunchy cabbage and fresh lime juice balances the hearty stew perfectly.

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Variations and Substitutions

• Chicken pozole: Substitute chicken thighs for pork and use chicken stock instead of water.
• Vegetarian version: Skip the meat and use vegetable broth with extra beans or jackfruit.
• Green pozole (Pozole Verde): Swap red chiles for tomatillos, jalapeños, and cilantro for a bright, tangy twist.
• Different hominy: Use yellow or blue hominy for variation in texture and flavor.
• Instant Pot method: Cook on high pressure for 35 minutes, then quick release and add chile sauce.

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FAQs

Can I use canned chile sauce instead of dried chiles?
Yes, though homemade sauce has a deeper flavor. If using canned, opt for 1–1½ cups red enchilada sauce.

What is hominy?
Hominy is dried corn that’s been treated to remove its hull — it adds a chewy, hearty texture to pozole.

How spicy is this recipe?
It’s mild to medium. For more heat, add more chile de árbol or a dash of hot sauce when serving.

Can I freeze pozole?
Absolutely! Freeze cooled pozole (without toppings) in airtight containers for up to 3 months. Reheat on the stove before serving.

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Serving and Suggestions

Serve Pozole Rojo hot, topped with crisp cabbage, fresh cilantro, diced onion, and lime wedges. Add a few slices of avocado or radish for freshness, and pair with:

• Warm corn or flour tortillas
• Mexican rice or refried beans
• A refreshing agua fresca or cold Mexican beer

This hearty stew is perfect for holiday feasts, family dinners, or cozy Sundays, bringing comfort and Mexican tradition straight to your table.