I absolutely love sharing this soulful, hearty dish with you — my Pozole Rojo Stew with Hominy Recipe is one of those meals that feels like a warm hug on a chilly day. When I first tried making it at home, I was amazed at how the flavors melded together, and my family goes crazy for it every time. If you’ve ever wondered how to get that perfect blend of smoky, spicy, and savory in one bowl, keep reading because this recipe is fan-freaking-tastic and totally worth the effort.
Why You’ll Love This Recipe
- Deep, Rich Flavor: Using a combination of ancho, guajillo, and chile de arbol chiles creates a smoky, complex broth that’ll make you want seconds.
- Hearty & Nourishing: The pork shoulder simmers until fork-tender, paired perfectly with tender hominy to give you all the comforting vibes.
- Customizable Toppings: I love how you can jazz it up with fresh cabbage, radishes, lime, and onion – all adding texture and brightness.
- Perfect for Any Occasion: Whether it’s a casual family dinner or a festive gathering, this stew brings folks together around the table.
Ingredients You’ll Need
The ingredients for this Pozole Rojo Stew with Hominy Recipe come together effortlessly, and you’ll find most are easy to grab at your local market or Latin grocery store. Each element adds its own unique touch, and here’s why they work so well together.
- Vegetable oil: Helps beautifully brown the pork for that deep caramelized flavor.
- Pork shoulder: I like using this cut for its balance of meat and fat, which keeps the stew rich and tender.
- Bay leaves: Add subtle aromatic layers in the broth.
- Coarse salt: Essential to bring out all the flavors.
- Water: For simmering the pork initially.
- Dried ancho chiles: The sweet and smoky backbone of the chile sauce.
- Dried guajillo chiles: Adds mild heat and fruity notes.
- Dried chile de arbol: Brings a kick of spice for balance.
- Onion: Both in the sauce and as a fresh topping to add crunch.
- Garlic: For that warming depth in every bite.
- Mexican oregano: Offers earthiness that pairs beautifully with chiles.
- Chicken broth (low sodium): Adds richness while keeping control over the salt levels.
- Ground cumin: Enhances the smoky, spicy profile.
- Hominy: The star starch – I drain and rinse canned to save time without compromising flavor.
Variations
One of the things I love about this Pozole Rojo Stew with Hominy Recipe is how flexible it is to your taste and dietary needs. I often tweak it depending on what I have on hand or the occasion.
- Vegetarian version: I once tried swapping pork with hearty mushrooms and vegetable broth, and it turned out surprisingly satisfying without losing that deep flavor.
- Spice level: Adjust the amount of chile de arbol if you want it milder or spicier — it’s easy to dial it up or down here.
- Meat Swap: Using chicken thighs instead of pork works well, especially if you want something lighter and quicker to cook.
- Homemade hominy: For an extra authentic touch, soak dried hominy overnight and cook it yourself, but canned works perfectly fine for busy cooks.
How to Make Pozole Rojo Stew with Hominy Recipe
Step 1: Sear the pork for rich flavor
Start by heating your Dutch oven over medium-high heat, then add the vegetable oil until shimmering. Brown the pork shoulder pieces on all sides in batches—this caramelization is what builds a savory base for your stew. Don’t rush it; make sure each piece gets a nice golden crust. Once browned, return all pieces with any leftover juices to the pot, add 4 quarts of water and bay leaves. Bring everything to a gentle boil, then cover and lower the heat to medium-low. Let simmer for about an hour. Pro tip: skim off any foam or impurities on the top as it simmers for a clear, clean broth.
Step 2: Soften and prepare the chiles
While your pork is cooking, trim the stems and seeds from all the dried chiles. This step keeps the sauce vibrant without unintended bitterness. Place the chiles in a separate pot with boiling water and soak for 30 minutes. I discovered this trick when I realized soaking unlocks their smoky sweetness and makes blending easier.
Step 3: Blend the flavorful chile sauce
After soaking, transfer the softened chiles to a blender, adding the quartered onion, sliced garlic, Mexican oregano, ground cumin, and 1 to 2 cups of the chicken broth from your simmering pot. Blend until completely smooth — this sauce is the heart of your Pozole Rojo Stew with Hominy Recipe, so take your time to get it right. If it’s too thick, add a little more broth to help it blend smoothly.
Step 4: Combine sauce and continue simmering
After the pork has simmered for an hour, stir in the remaining chicken broth and your freshly blended chile sauce. Bring it back up to a boil, then cover and simmer for another 30 minutes. Keep an eye on the liquid level—if the stew thickens too much, top it off with a bit of water or broth. This helps develop deep, rounded flavors and tenderizes the pork perfectly.
Step 5: Add hominy and finish cooking
Finally, toss in the drained and rinsed hominy and stir gently. Let this cook uncovered for 30 to 45 minutes until the pork is meltingly tender and the hominy has soaked in the spicy, savory broth. Sometimes I like to take the pork out, shred it if the pieces are large, and then return it to the pot — it makes serving easier and ensures every bite has tender meat evenly distributed.
Step 6: Garnish and serve
Serve your steaming bowl of pozole topped with shredded cabbage, sliced radishes, chopped onions, and fresh lime wedges. I love these garnishes because they add crunch, brightness, and a bit of zing that perfectly cuts through the rich stew. Plus, everyone can customize their bowl to their favorite flavors.
Pro Tips for Making Pozole Rojo Stew with Hominy Recipe
- Browning is key: Don’t skip searing the pork—it locks in juices and adds depth to your broth.
- Remove seeds carefully: Make sure to de-seed the dried chiles well to avoid bitterness and overly intense heat.
- Skim during simmer: Clearing impurities while simmering keeps your broth bright and clear, a subtle but important step.
- Adjust liquid levels: Watch your pot and add water or broth as needed so the stew doesn’t dry out or become too concentrated.
How to Serve Pozole Rojo Stew with Hominy Recipe
Garnishes
For me, the garnishes are where Pozole Rojo really shines. I always keep shredded cabbage on hand for that fresh crunch, plus sliced radishes for a peppery bite. Chopped raw onion adds pungency and texture, and a good squeeze of lime brightens up the entire bowl — I promise these toppings make all the difference in balancing richness.
Side Dishes
We love pairing this stew with warm corn tortillas or crispy tostadas to scoop up every flavorful bite. Mexican rice or simple refried beans are great if you want a heartier meal, but honestly, this stew is often a meal in itself.
Creative Ways to Present
For holidays or gatherings, I like serving pozole in individual rustic bowls with a toppings bar so guests can customize. Adding colorful radishes, limes, cabbage, and chopped cilantro on a platter makes everything inviting and festive. You could even garnish with crispy tortilla strips for an added crunch surprise.
Make Ahead and Storage
Storing Leftovers
I always store leftovers in airtight containers in the fridge, and Pozole Rojo actually tastes even better the next day as the flavors meld even more. Just reheat gently on the stove, stirring occasionally.
Freezing
This stew freezes beautifully. I portion it out into freezer-safe containers, leaving some space at the top for expansion. When you’re ready, thaw overnight in the fridge and reheat slowly on the stove to preserve that tender pork texture.
Reheating
I like to reheat pozole on the stovetop over low to medium heat, adding a splash of broth or water if it looks too thick. Stir often to avoid sticking and to evenly warm the pork and hominy without drying out the meat.
FAQs
-
Can I make Pozole Rojo Stew with Hominy Recipe in a slow cooker?
Absolutely! After browning your pork and prepping your chile sauce, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until tender. Add hominy about 30-45 minutes before serving to prevent it from becoming mushy.
-
What if I can’t find the specific dried chiles?
If you don’t have ancho or guajillo chiles, try a mild dried chile like pasilla or chipotle for a smoky flavor. You can also use store-bought red chile powder as a shortcut, but soaking and blending whole dried chiles gives the best authentic depth.
-
Is canned hominy a good substitute for dried hominy?
Yes! Canned hominy is a great time-saver and works perfectly in this stew—just be sure to rinse and drain it well to avoid excess salt and preserve texture.
-
Can I use chicken instead of pork in this pozole?
You sure can. Chicken thighs are my favorite substitute, offering a lighter yet rich flavor. Adjust cooking time accordingly, as chicken generally needs less simmering than pork.
Final Thoughts
Honestly, this Pozole Rojo Stew with Hominy Recipe holds a special place in my kitchen – it’s one of those dishes that brings people together and fills the room with inviting aromas. I love that it’s hearty yet fresh, traditional but flexible enough for your tweaks. If you’re craving rich, soul-satisfying comfort food with authentic Mexican flair, I promise you’ll love making this at home as much as I do. So grab your apron, simmer that pork, and get ready to enjoy some seriously delicious pozole!
Print
Pozole Rojo Stew with Hominy Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This traditional Pozole Rojo recipe is a hearty Mexican stew featuring tender pork shoulder simmered in a rich, flavorful red chile broth with hominy, served with fresh, crisp toppings for a perfectly balanced and satisfying meal.
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil
- 3 to 4 pounds pork shoulder (trimmed of fat and cut into 2 inch pieces)
- 3 bay leaves
- 1 teaspoon coarse salt
- 4 quarts water
- 5 ancho chiles (dried, stems and seeds removed)
- 5 guajillo chiles (dried, stems and seeds removed)
- 2 chiles de árbol (dried, stems and seeds removed)
- 1 medium onion (quartered)
- 6 cloves garlic (peeled and sliced)
- 1 tablespoon Mexican oregano
- 4 cups chicken broth (low sodium)
- 2 teaspoons ground cumin
- 3 cans hominy (15 ounce cans, drained and rinsed)
For Serving
- Shredded cabbage
- Radishes (sliced)
- Onion (chopped)
- Lime wedges
Instructions
- Cook the pork: Heat a large Dutch oven over medium-high heat and add vegetable oil. Sear the pork shoulder pieces in batches until browned on all sides. Return all pork and accumulated juices to the pot, add water and bay leaves, then bring to a boil. Cover and reduce heat to medium-low, simmer for 1 hour, skimming any impurities from the surface periodically for clear broth.
- Prep the dried chiles: While pork cooks, remove stems and seeds from all dried chiles. Soak them in boiling water for 30 minutes until softened.
- Make the chile sauce: Transfer soaked chiles to a blender along with quartered onion, sliced garlic, oregano, cumin, and 1 to 2 cups of the chicken broth. Puree until completely smooth.
- Stir in chile sauce and cook: After pork has simmered 1 hour, add remaining chicken broth and the chile sauce to the pot. Bring to a boil, then cover and simmer for an additional 30 minutes. Add more water if too much evaporates.
- Add hominy and cook: Stir hominy into the stew, then cook for another 30 to 45 minutes. Optionally, remove pork, shred it, and return it to the pot before finishing.
- Serve with toppings: Ladle the pozole into bowls and garnish with shredded cabbage, chopped onion, sliced radishes, and lime wedges to taste.
Notes
- Removing impurities from the broth is essential for a clear and clean-tasting soup.
- Soaking dried chiles softens them for blending into a rich sauce perfectly infusing the stew.
- Shredding the pork before returning it to the stew helps distribute the meat evenly for easy serving.
- Customize the garnishes according to your preferences for texture and acidity balance.
- This dish benefits from slow simmering to develop deep, complex flavors.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 90 mg
