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Classic Authentic Pozole Rojo Recipe Easy Homemade Tender Pork Stew

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A rich and smoky red pork stew made with toasted guajillo and ancho chiles, tender pork shoulder, and hearty hominy, perfect for cozy gatherings and traditional Mexican comfort food.

Ingredients

Scale
  • 2 to 3 lbs pork shoulder, cut into chunks
  • 2 cans hominy (about 28 oz total), drained
  • 4 to 5 dried guajillo chiles
  • 2 dried ancho chiles
  • 1 medium white onion, quartered
  • 4 to 5 garlic cloves, peeled
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1 tsp oregano (preferably Mexican oregano)
  • Salt and black pepper to taste
  • 2 tbsp vegetable oil
  • Optional fresh garnishes: shredded cabbage or lettuce, thinly sliced radishes, chopped white onion, fresh lime wedges, dried oregano, avocado slices, tortilla chips or tostadas

Instructions

  1. Remove stems and seeds from guajillo and ancho chiles. Toast chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. Transfer to a bowl and cover with hot water. Soak for 20-30 minutes until softened.
  2. Rinse pork shoulder chunks under cold water and pat dry. In a large heavy-bottomed pot or Dutch oven, place pork, quartered onion, garlic cloves, bay leaves, and cover with 10 cups (2.4 liters) cold water. Bring to a boil over medium-high heat. Skim off any foam or impurities.
  3. Reduce heat to low, cover partially, and simmer gently for 1.5 to 2 hours until pork is tender and shreds easily. Add water if needed during simmering.
  4. Drain soaked chiles, reserving soaking liquid. In a blender, combine chiles, 1 cup (240 ml) soaking liquid, cumin, oregano, and a pinch of salt. Blend until smooth. Strain sauce through a fine mesh sieve to remove skins and seeds.
  5. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Cook chile sauce, stirring frequently, for 5-7 minutes until thickened and darkened slightly.
  6. Remove onion, garlic, and bay leaves from pork broth. Add chile sauce and drained hominy to the pot. Stir gently and simmer uncovered for 15 minutes to blend flavors and heat hominy.
  7. Remove pork chunks, shred with two forks, and return to the pot. Taste and adjust salt and pepper as needed. Simmer an additional 5 minutes if desired.
  8. Serve hot with traditional garnishes such as shredded cabbage, sliced radishes, chopped onions, lime wedges, oregano, avocado slices, and warm tortillas or tostadas.

Notes

Toast chiles gently to avoid bitterness. Skim foam during pork simmering for a clear broth. Strain chile sauce thoroughly to avoid gritty texture. If pork is not tender enough, simmer an extra 15 minutes. A splash of fresh lime juice brightens the broth. Leftovers store well refrigerated up to 3 days or frozen up to 3 months. Reheat gently with added water or broth.

Nutrition

Keywords: pozole rojo, pork stew, Mexican stew, hominy, guajillo chiles, ancho chiles, traditional Mexican recipe, slow simmer, comfort food

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