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pozole rojo

Pozole Rojo

Krista Stechman
Pozole Rojo is a traditional Mexican Stew made with pork, dried chiles and hominy then topped with cabbage, radish and limes
5 from 3 votes
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course dinner
Cuisine mexican
Servings 8 people
Calories 235 kcal

Equipment

  • Dutch Oven
  • Knife
  • food processor or blender

Ingredients
  

For the Pozole Rojo

  • 2 lbs pork shoulder cut into ½ inch cubes
  • 1 tablespoon cumin
  • 2 teaspoon kosher salt divided
  • ½ teaspoon black pepper
  • 2 teaspoon oregano dried2
  • drizzle olive oil
  • 1 large onion small dice, about 2 cups
  • 8 cloves garlic minced
  • 2 qt chicken stock
  • 2 bay leaf

Dried Chile Blend

  • 12 guajillo peppers stemmed and seeded
  • 5-8 chile de arbol
  • 2 cups water

Toppings

  • 2 cups cabbage finely shredded
  • 8 radish thinly sliced
  • 3 limes cut into wedges

Instructions
 

Making the Pozole Roja

  • Mix together the cumin, salt (only 1 tsp), pepper and oregano. Season the pork cubes with it
  • Heat a Dutch oven over medium - high heat until very hot then add a drizzle of olive oil, wait 10 second then add the pork. Let sear for several minutes until golden brown then stir and continue searing until browned all over
    pork shoulder cubes being browned in a pot
  • Remove the pork from the Dutch oven and set aside
  • Drizzle a small amount of olive oil into the same pan then add the onions over low - medium heat until translucent
  • Stir in the minced garlic and a pinch or two of salt then cook for 1 more minute
  • Add the pork back into the pot along with the chicken stock and bay leaves. Stir in the pepper blend and hominy, cover and simmer about 2 hours
    pork, onions and garlic simmering in stock with spices
  • Once the pork is tender check the seasonings and adjust if needed (more salt, etc.)
    a pot of pozole rojo with a ladle lifted out of the pot
  • Serve hot and top with cabbage, radish and lime
    a bowl of pozole rojo with all the toppings

Making the Pepper Blend

  • Seed and stem the guajillo peppers then add them to a small sauce pot with the chile de arbol and water and a couple pinches of salt
    a pot with water, chile de arbol and guajillo chile
  • Bring to a boil then simmer covered for 10 minutes
  • Pour the whole mixture into a blender and blend until smooth
    guajillo and chile de arbol blended up

Toppings

  • Thinly slice the cabbage, radishes and cut the limes into wedges. Set aside until needed

Nutrition

Calories: 235kcalCarbohydrates: 20gProtein: 21gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 53mgSodium: 988mgPotassium: 714mgFiber: 4gSugar: 8gVitamin A: 1536IUVitamin C: 19mgCalcium: 63mgIron: 3mg
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