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Best Easy Pozole Rojo Recipe

Name: Best Easy Pozole Rojo Recipe
Total time: 170 min
Yield: 400 g
Ingredients: pork shoulder 2 lbs; canned white hominy 2 28 oz cans; yellow onion 1 large; garlic cloves 4 cloves; dried guajillo chiles 5 pieces; dried ancho chiles 2 pieces; bay leaf 1 piece; dried oregano 2 tsp; ground cumin 1 tsp; salt 2 tsp; black pepper 0.5 tsp

A celebratory Mexican stew of hominy and pork simmered in a rich red chile broth. This protein-packed family tradition is garnished with fresh radish, lettuce, and oregano.

Cook 170 min Difficulty NORMAL 380 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

pork shoulder 2 lbs
canned white hominy 2 28 oz cans
yellow onion 1 large
garlic cloves 4 cloves
dried guajillo chiles 5 pieces
dried ancho chiles 2 pieces
bay leaf 1 piece

Seasonings/Sauce

dried oregano 2 tsp
ground cumin 1 tsp
salt 2 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 34 g 36%

Protein 29 g 31%

Fat 14 g 33%

Serving size 400g

Cooking steps

1

Trim excess fat from the pork shoulder and cut into large chunks. Place the pork, half the onion (quartered), bay leaf, and 2 teaspoons salt in a large stockpot. Cover with water by 2 inches and bring to a boil, then reduce heat to a bare simmer and skim any foam for 10 minutes.
2

Simmer pork uncovered on low heat for 1.5–2 hours until fork-tender, occasionally skimming surface fat. Remove pork pieces and reserve. Strain and reserve broth, discarding onion and bay leaf.
3

While pork simmers, toast guajillo and ancho chiles in a dry skillet over medium heat for 1–2 minutes until aromatic, pressing with a spatula for even contact. Remove seeds and stems, then soak chiles in 3 cups hot water for 20 minutes.
4

Blend soaked chiles with remaining onion (chopped), garlic, oregano, cumin, and 1 cup pork broth until very smooth. Strain the mixture to remove solids.
5

Return pork and strained broth to the pot, add hominy (drained), and stir in the chile paste. Bring to a gentle simmer and cook uncovered for 45–60 minutes, letting flavors meld and broth thicken. Adjust seasoning with salt and pepper before serving.

Personalized Q&A

Q. What are the essential ingredients that give Pozole Rojo its distinct flavor?

The defining flavors of Pozole Rojo come from pork shoulder, hominy, and dried red chiles—specifically guajillo and ancho. The chiles create the stew's deep red color and add mild heat with earthy notes, while the pork provides a rich, savory base and the hominy delivers chewy texture and classic Mexican authenticity.

Q. How should I control the heat to ensure the pork stays tender and the broth remains clear?

After bringing the pork and aromatics to a boil, immediately reduce to a gentle simmer and skim off foam or fat. Keeping the temperature low during the long simmer (1.5–2 hours) prevents the pork from toughening and helps keep the broth clear, ensuring both flavor and texture are at their best.

Q. What should I watch for to prevent overcooking or breaking the texture of the hominy?

Add the hominy during the final simmer phase, cooking it gently uncovered for 45–60 minutes. This allows the grains to absorb flavor without turning mushy. Avoid boiling at high heat in this stage, as that can cause the hominy to break apart, affecting the stew's signature chewy bite.

Q. How many calories and how much protein does each serving of this Pozole Rojo recipe contain?

Each 400g serving of this Pozole Rojo provides about 380 kcal, with approximately 29g protein, 34g carbohydrates, and 14g fat. Protein accounts for roughly 31% of total calories, making this a well-balanced, protein-rich meal choice.

Best Easy Pozole Rojo Recipe

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