Discovering Pozole

My Favorite is Red Pork Pozole and When I first tasted Red Pork Pozole, it was at a family gathering in Mexico. The aroma of the stew filled the room, and I couldn’t resist the urge to ask my aunt how she made it. She smiled, knowing I had fallen for one of the most traditional dishes in our culture. Pozole wasn’t just a meal; it was an experience. The tender pork, the hominy, and the rich, spicy broth made from red chiles—it was a celebration in every bite. I knew I had to learn how to make this dish myself.

My First Time Making It

The first time I made Red Pork Pozole, I was nervous. My aunt had walked me through the steps, but it was a long process, and I didn’t want to mess it up. The chiles were the most intimidating part—roasting them just right and blending them into a smooth sauce was tricky. But as the stew simmered on the stove, filling my kitchen with its familiar scent, I started to feel more confident. The pork was browning nicely, the hominy added that hearty texture, and the red chile sauce brought everything together.

The Joy of Garnishing

One of the best parts of making pozole is the garnishes. As the stew was simmering, I got busy preparing the toppings: slicing cabbage, chopping cilantro, and quartering limes. There’s something so satisfying about laying out all those fresh ingredients on the table. When the pozole was finally ready, I served it in bowls, letting my guests pile on their favorite toppings. Some preferred extra radishes for crunch, while others loved adding avocado for creaminess. It felt like a shared experience, everyone customizing their own bowl.

A New Tradition

Now, making Red Pork Pozole has become a tradition in my home, especially during colder months. It’s perfect for gatherings, bringing people together over a warm, hearty meal. The recipe has stayed the same, but each time I make it, I feel a deeper connection to my roots and my family. It’s more than just a stew; it’s a way to share our culture, our love, and our history with the people around us. And every time I take a bite, I’m reminded of that first pozole I had, full of flavor and memories.

Chef’s Notes- Red Pork Pozole

Opt for pork shoulder or shanks with good marbling to achieve the most tender and flavorful result. Trim excess fat but leave some for richness in the broth.
Guajillo and ancho chiles add mild heat and a deep, smoky flavor. If you prefer more heat, incorporate some arbol chiles, but be cautious as they are spicier.
If you can’t find hominy, canned chickpeas are a good alternative. However, hominy gives the dish its authentic texture and slightly chewy bite.
Don’t skip straining the blended chiles. This step ensures a smooth sauce by removing any tough bits from the chile skins.
The toppings are essential for balancing the rich stew. Don’t skimp on the garnishes like cabbage, radish, and cilantro, as they add freshness and crunch.
Longer simmering gives the pork time to break down and become tender. Don’t rush the cooking process; the flavors develop beautifully over time.
Pozole often tastes even better the next day after the flavors have melded, so feel free to prepare it ahead of time for gatherings.
Arrange the garnishes family-style so everyone can customize their bowl. This allows for personalization and adds a fun, interactive element to the meal.

Red Pork Pozole

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Course: Main CourseCuisine: MexicanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

350

kcal

Total time

hours

minutes

Dive into the rich, brothy goodness of this authentic Red Pork Pozole! Made with tender pork shoulder, hominy, and a blend of red chiles, this traditional Mexican stew is a feast for the senses. Top it off with fresh garnishes like shredded cabbage, radishes, cilantro, lime, and avocado for a vibrant and flavorful meal. Perfect for gatherings or a cozy night in!

Ingredients

Main Ingredients
4 ounces dried guajillo or ancho chili pods (or a mix)
108 ounces white hominy, drained and rinsed
3 pounds pork shoulder or shanks, cut into 1 to 1 1/2 inch cubes
8 cloves garlic (4 chopped roughly and 4 whole)
3 leaves bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano (preferably Mexican oregano)
Salt to taste
Garnishes
1/2 small cabbage, thinly sliced
1 bunch cilantro, chopped
1/2 white onion, chopped
2 avocados, chopped
4 limes, quartered
A bunch of red radishes, thinly sliced
A couple dozen tostada shells

Directions

Prepare Chiles – Remove stems and seeds from chili pods. Lightly roast in a cast iron pan until softened but not burnt. Soak in 3 cups of hot water for 15-20 minutes.
Brown Pork – Heat olive oil in a sauté pan over medium-high heat. Pat pork dry and season with salt. Brown pork on all sides in batches to avoid crowding. Add roughly chopped garlic during the last minute of browning.
Prepare Garnishes – While the stew cooks, prepare garnishes by slicing cabbage, chopping cilantro and onion, dicing avocados, quartering limes, and slicing radishes.
Serve – Arrange garnishes in bowls on the table. Serve pozole in bowls and let guests add their preferred garnishes. Serve with tostada shells.

Equipment

chef’s knife
cutting board
Cast Iron Skillet
nonstick pan
Dutch Oven
stainless steel cookware set
colander
Mixing bowls
measuring cups and spoons

Nutrition Facts

Calories: 350kcal
Fat: 15g
Saturated Fat: 5g
Cholesterol: 70mg
Sodium: 800mg
Potassium: 600mg
Carbohydrates: 30g
Fiber: 5g
Sugar: 3g
Protein: 25g
Vitamin A: 10IU
Vitamin C: 20mg
Calcium: 8mg
Iron: 15mg

FAQ-Red Pork Pozole

Can I make Red Pork Pozole in advance?

Yes, Red Pork Pozole can be made a day ahead, as the flavors often improve overnight. Store it in the fridge, and reheat on low heat before serving.

Can I use chicken instead of pork?

Absolutely! Chicken thighs make a great alternative to pork for a lighter version of pozole. Follow the same instructions, but reduce the simmering time slightly.

Is there a substitute for hominy?

If hominy is unavailable, you can substitute with canned chickpeas or even corn kernels for a different texture, though traditional pozole is made with hominy.

How spicy is Red Pork Pozole?

The dish is mildly spicy if made with guajillo or ancho chiles. For a spicier version, you can add arbol chiles or serve with hot sauce on the side.

How do I store and reheat leftovers?

Leftover pozole can be stored in an airtight container in the refrigerator for up to a week or frozen for up to three months. Reheat gently on the stovetop over low heat, adding water or broth if needed to adjust the consistency.