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Pozole Rojo (Mexican Pork and Hominy Stew)

Pozole Rojo (Mexican Pork and Hominy Stew)



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Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles. Pile your bowl with toppings like shredded cabbage, radishes, cilantro, lime, and avocado!

Photography Credit:Elise Bauer

Years ago when I spent a summer studying Spanish in Cuernavaca, Mexico, my Mexican teacher told me that it was much easier to pronounce the language properly if you smiled as you spoke it.

She was right! Good thing Mexican food is so delicioso, because just thinking about dishes like this pozole makes me smile.

It’s somewhat of a feast, pozole. I guess you could make smaller batches, but since you have to cook it for several hours, it just makes sense to make a large amount, and then have lots of friends over with whom to enjoy it.

Pozole (or posole) is a traditional soup in Mexico, often served Christmas eve, and in many parts of the country on Thursdays and Saturdays all year round.

Preparing & Serving Pozole

This pozole rojo, or “red” pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn.

I made this for my parents, and they loved it. Mom told me she hadn’t had pozole since she was a kid in Tucson. Lots of smiley faces around the table tonight.

Typically just the simple soup with pork and hominy is served, and the add-ins, or garnishes are set at the table for all to pick and put in their soup as they wish.

You make pozole with canned hominy

How to Serve Pozole

The soup itself should be rather thin, or brothy, because you are going to load it up quickly with shredded cabbage, thinly sliced radishes, chopped avocados, cilantro, onions, and wedges of lime.

More hot sauce or chiles can be added for more heat. Pozole is all about the garnishes. So good! Many thanks to my good friend Arturo from Guerrero Mexico for showing me how to make this wonderful soup.

How to Store or Freeze Pozole

This recipe makes enough for a large crowd with plenty of leftovers! The leftovers will keep, refrigerated, for about a week or can be frozen for up to three months.

To freeze, transfer the pozole to freezer containers or bags with as little air as possible to prevent freezer burn. Thaw overnight in the fridge, and warm over low heat on the stovetop.

Want More Ways to Enjoy Pozole?

  • Chicken Pozole
  • Pressure Cooker Greek Pork Pozole
  • Chicken Pozole Salad
  • Chipotle Turkey Pozole

How to make red pork pozole

Pozole Rojo (Mexican Pork and Hominy Stew) Recipe

We haven't made this in a slow cooker, but I'm guessing that step 6 could easily be done in a slow cooker.

Tostadas are crispy fried corn tortillas. They are sold packaged and can often be found in the same section of your grocery store as fresh tortillas, or can be found at Mexican markets. You can make your own by frying stale corn tortillas (or tortillas that have dried out a bit in a warm oven), in hot vegetable oil until stiff.

Ingredients

  • 4 ounces dried guajillo, ancho, or a combination of both, chili pods
  • Salt
  • 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
  • 3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat
  • 8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
  • 3 bay leaves
  • 1 teaspoon ground cumin
  • 2 Tbsp of dry oregano (Mexican oregano if available)

Garnishes (can prep while pozole is cooking):

  • Half a small cabbage, thinly sliced
  • One bunch cilantro, chopped
  • 1/2 white onion, chopped
  • 2 avocados, chopped
  • 4 limes, quartered
  • A bunch of red radishes, sliced thin
  • A couple dozen tostada shells (see Recipe Note)

Method

1 Boil 5 quarts water: Fill a large 10-12 quart stockpot with 5 quarts of water. Set on heat to bring to a boil while you proceed with the next steps.

2 Lightly roast chiles, cover with 3 cups hot water. Remove and discard the stems, seeds, and large veins from the chili pods. Heat a cast iron pan on medium high and lightly roast the chili pods for a couple minutes, until they begin to soften. Do not let them burn.

While the chilies are heating, bring a medium pot with 3 cups of water to a boil. Once the chiles have softened, remove the pot of boiling water from the heat, add the chiles to the pot and cover.

Let the chiles soak in the hot water for 15 to 20 minutes.

3 Brown the pork, add garlic: Heat a tablespoon or two of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces dry with paper towels. Sprinkle them generously with salt.

Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides.

Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute.

4 Add pork and spices to large pot of boiling water: Once the meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits at the bottom of the pan, and any garlic, and add those to the pot as well. Add the rinsed hominy.

Add bay leaves, cumin, and oregano. When you put the oregano in, smoosh together with your hands so that the oregano breaks up more as it goes in. Add a tablespoons of salt. Bring to a simmer, reduce the heat and cook for 15 minutes.

5 Prepare the red sauce by puréeing in a blender the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. (To prevent the blender from creating too much pressure, it's probably best to start with the chiles and garlic and only a cup of the liquid in the blender, and then adding the rest of the liquid.)

Strain the red sauce through a sieve, discarding the tough bits of the sauce.

6 Add the red chili sauce to the pot with the pork and hominy. Add another couple teaspoons of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.

7 Cook for 2 to 3 hours until the pork is completely tender. Skim away excess fat. Taste for seasoning and add more salt to taste (you will likely need more than you expect, perhaps a tablespoon or more.)

The resulting soup should be rather brothy, as you will be adding a lot garnishes. Add more water if necessary.

8 Assemble garnishes: When getting ready to serve the pozole, you can prep the garnishes (slice the cabbage, chop the cilantro, etc.)

To serve, arrange the garnishes in bowls on the table and serve the pozole soup into bowls. Let your guests pick and choose which garnishes they would like on their pozole.

Serve with tostada shells (or tortilla chips if you can't find tostada shells).

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Pozole is a hearty Mexican stew of pork and chicken, simmered until tender, and GOYA® White Hominy (large corn kernels). Depending upon the region where it is made, different chiles are added, which affect the color and flavor of the dish. In this delicious version, we use GOYA® Guajillo Chiles, which contribute a rich, slightly smoky flavor, as well as a beautiful brick red color.

boneless pork shoulder, cut into 1" cubes, or 2 lbs. boneless country-style ribs, trimmed

pigs’ feet, split (about 3 lbs.) or 2 lbs. pork neck bones, rinsed

chicken (3 lbs.), cut into 8 pieces

GOYA® White Hominy , drained and rinsed

onion, roughly chopped (about ¼ cup)

GOYA® Minced Garlic or 4 cloves garlic, finely chopped

allspice berries, freshly ground (about ½ tsp.)

head cabbage or iceberg lettuce, shredded (about 2 cups)

white onion, finely chopped (about 1 cup)

radishes, thinly sliced (about 1 cup)

You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!


Related Video

I prepared this recipe as written. It was the first time I prepared my own chili paste. As others commented and recommended, I adjusted the seasoning at the end and simmered a little longer. I used one level tablespoon ground coriander and one level tablespoon of ground cumin. just right as I like depth in seasoning. This recipe does take time. and it does spatter! Forewarned, I covered most of my stovetop with aluminum foil and wore an old t-shirt. no clean-up! I prepared this in advance of guests for dinner so that it was prepared and refrigerated

2 days. Such an easy way to serve guests. and delicious.

I have shared this recipe with many of my friends, they all love it as much as I do, I always recommend pork sirloin roast it is inexpensive and nicely marbled not too much fat always tender and shreds easily, our local Mexican grocery store doesn't have New Mexico chili peppers so I use Aji Panco peppers and it tastes great , if it's too spicy for you just add a little chicken broth

I have shared this recipe with many of my friends , they all love it as much as I do , I always recommend pork sirloin roast it is inexpensive and nicely marbled not too much fat always tender and shreds easily

My family loves this recipe ! But here's a helpful tip , it is much easier to soak the peppers if you put them in a quart jar then fill with boiling water then put the lid on loosley , then you don't have to turn them and they are more evenly reconstituted.

Absolutely delicious! The country style ribs were the perfect cut of meat. We used boneless to make it easier. Had a hard time finding New Mexico Chile's so used Guajillo and Ancho Chile's instead and roasted them on the stove before soaking. Delicious! Delicious! Delicious! Would definitely make again.

I recently made a red pozole with chicken for the first time for our world cuisine blog (http://www.196flavors.com/2015/04/26/mexico-red-chicken-pozole/). Although I am not a big fan of soup, I have to admit pozole is probably going to change my mind about soups.

Excellent recipe. I followed recipe precisely and thought it was perfect. I really like the country ribs as pork cut as it's not nearly as fatty as pork shoulder which I saw in other Pozole recipes.

This is a great recipe. Very simple to make and has a lot of flavor. I followed the recipe exactly as written. I would definitely make this again.

I've made this recipe for several years now and it always amazes. It has become a family tradition. So easy and simple but rich in flavor.

At work our cafeteria serves Pork Pozole on Friday's only. I've been trying to find a recipe that is close and this actually tops that one.

This is a great recipe! My family loves it. I've made it a few times now and it always turns out good! My 14 year old son requests it and my 9 year old daughter really likes it as well. I just use any cheap pork I can find at the market and I saute the chili sauce in a skillet to give it a little toasted flavor before adding to soup.

AWESOME! My only issue was the chilies. I used ancho chilies and only 1 1/2 ounces, and seeded most of them before I soaked them - I ended up blending only half of them and added the mixture bit by bit and it was still pretty hot (in a good way). I also kept adding chicken broth and cooked it for a much longer time than 30 minutes. It was fantastic. I just wonder about the chilies and if ancho are the right kind to use, and if mine were particularly hot.

I grew up eating my mom and grandmother's Pozole so I never had to make my own. After living in Italy for almost 3 years I decided enough time had passed and I should try to make some Pozole of my own. This recipe was so easy and delicious that I love making it and my family loves to eat it.

This has become a family tradition. Even the most hard core Mexicans in the family look forward to this dish. The recipe is easy and tastey. Other pozoles I've tried have some fatty and boney parts which makes for a less pleasurable eating exp. This one leaves in only the best parts, so you can confidently fill your mouth with spoonfuls of goodness.

My son Starlan sent this recipe to me just right before I did my weekly shopping and my husband and I love it. I will definitely cook this again. Reminds us of menudo.

This recipe is delicious, easy and pretty cheap to make. This was the first time I've used dried New Mexico chiles in a recipe. They added so much flavor, color and depth without significant spice. I used fresh oregano instead of dried and added a couple sprigs of thyme and two bay leaves. I think the thyme and bay leaves added some flavor. I'll definitely make this recipe again. One cook recommended cooking your own hominy rather than in the can, and I think that would've added an authentic quality, but for time's sake, the canned variety worked great here.

OUTSTANDING!! Super easy for being pretty much from-scratch. I did add a 4th teaspoon of salt towards the end. We served with cilantro, lime, oregano and red pepper flakes, oh and sour cream and tortilla chips. I don't know what country style ribs are, but I just asked the butcher at the Mexican market and he gave me some chunks of pork with bone and skin. The only thing I did differently is I thinly sliced the remaining onion and simmered it with the pork and garlic. Will be making this again and again - although will research how to incorporate fresh mint which I've read is authentic. BTW the kids liked it (6 and 11) too - not too spicy.

My partner said, "This is my favorite soup ever!" Granted, she says that almost every time I make anything new, but far be it from me to reject a compliment. This soup is super easy to make, very flavorful, and yields a lot. I halved the recipe, and still had enough for 6 people. I also used a combination of boneless pork chops and loin chops (what I had in my freezer), and added 1/2 an onion to broth while cooking the pork. We chose tortilla strips, thinly sliced cabbage, limes, cilantro, and feta cheese as accompaniments. Delish!

As a beginner I really appreciated this recipe. I know how to get deliciously flavored shredded pork (which I love) and I know how to make a delicious chile sauce from scratch. I love all the garlic too. By the way, the ancho chiles from penzys spices and the Mexican oregeno are extra delicious. I would love more pointers on getting delicious, authentic ingredients.

I think everyone has their own way of making Posole and everything thinks they're right. I was taught to make this by a little old Mexican lady who is one of the finesst chefs I know. She added bay and thyme from her garden to the broth (which she made using water, chicken, pork and onion) and then she sauteed the dried chile guajillo and onion with half a tomato (she said she likes tomato) and more thyme. After sauteeing she added some water, pureed and pressed through a sieve. She also served it with iceberg lettuce, and, interestingly, as I recall, her Gran Libro de Cocina Mexicano also calls for iceberg lettuce. Perhaps the cabbage thing is regional?

This was fantastic, with one big exception. There's 97% of a day's allowance of sodium in ONE SERVING. I imagine you could put that much salt on a truck tire and make it taste pretty good. I love salt. My favorite bagel, salt, favorite snack, pretzel. This recipe is ridiculous. Let's add it up. I made a 1/2 batch. 2 cups of regular (not low sodium) broth 1,700 mg, 29 oz. can of white hominy 4200 mg, 1 1/2 tea salt 3,450 mg. Grand total: 9,350 mg div. by 4 servings in 1/2 batch, 2,338 in one serving. Then my favorite part of the instructions: "Simmer pozole 30 minutes and, if necessary, season with SALT." I added one arbol to a half batch, made it very spicy. Recommendations, reconstitute dried hominy, or if using canned, do not add any of the salt in the recipe and use reduced sodium broth.

I like this recipe and it's very easy to make. I made a few changes to it: -I use lean beef stew meat instead of pork (cut the cubes up smaller and salt and sear before boiling). -I mix milder ancho chilies with the New Mexico chilies. -And with the garnish. I believe it's more traditional to use cabbage than the shredded romaine lettuce suggested here.

This was my first time making pozole and I was a little skeptical of this recipe because it seemed so simple, but it turned out great! I only had pork tenderloin so I did 16 cups of water and 6 chicken bullion cubes. I didn't want to lose any flavor in the broth. I also used 3 oz of New Mexico red chiles and 2 oz of dried ancho chiles. This spiced it up quite a bit. Great recipe!

Tasty recipe, but not as flavorful or spicy as I expected. Will make a lot more of the chile sauce next time, or possibly just throw in some hot salsa. Might also consider marinading the ribs in something, although I'm not sure what.

This was a fairly good recipe. I tweaked it a bit, i added a bay leaf, and some cumin, I used 5 Chile Guajillos, 5 Chiles de Arbol, and a little cayenne. However, I felt I need to up the heat a bit regardless. I also added some knorr (caldo de pollo) to the recipe to add to the flavor. It was a bit better than the pozole you would get in crappy chains in Mexico, like Vips or anything like it. But it lacks the depth, heat, and flavor of a true delicious home made, or street pozole. I'm going to tweak the recipe to try and improve it. I don't feel like this recipe provided enough broth, so I'll increase the amount of water next time, plus more knorr. It's key to use cabbage. I used napa, but you can use other kinds as well. Of all the pozole I've had in Mexico, I have never had it with lettuce, that's straight up ridiculous. Over all the recipe was great, (I just don't hand out 3 or 4 forks, I dunno, I guess Im picky?) maybe fine for a Gringo pozole, but not very authentic.


Pork And Hominy Stew With Red Chiles - Peel the garlic cloves and reserve 2 for the chile sauce. Slice the remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim the surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours. While pork is simmering, wearing protective gloves, discard stems from chiles, and in a bowl, combine chiles with boiling-hot water. Soak chiles, turning them occasionally, for 30 minutes. Cut onion into large pieces and in a blender puree with chiles and soaking liquid, reserved 2 cloves of garlic, and 2 teaspoons of the salt until smooth. Transfer pork with tongs to a cutting board and reserve broth mixture. Using 2 forks, shred the pork. Discard the pork bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer posole 30 minutes and, if necessary, season with salt. Posole may be made 2 days ahead and chilled, covered. While posole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature. Serve posole with tortilla strips and bowls of accompaniments. This recipe yields 8 servings. Source: SARA'S SECRETS with Sara Moulton - (Show # SS-1C01) - from the TV FOOD NETWORK Find the most delicious recipes here

Add meat to about 3 quarts of water. Add garlic, onion, and hominy. Cook 2-3 hours until meat is tender. Strain off foam and fat. Add prepared chile and salt to taste. Cook until hot.

To prepare chile, take seeds and veins out of 3 or 4 long red smooth skinned dried chiles. Soak in hot water for 15 minutes. Remove chiles and blend with a little of the meat stock. Strain mixture and add to pozole.

Serve pozole in bowls like soup. Each person may add oregano, onions, radish and cabbage or lettuce to taste and squeeze on lime juice as desired. Serve with warmed tortillas or avocado tostadas.

Cabbage or lettuce, finely shredded

Tortillas or tostada shells spread with mashed avocado

For meat, you can use pig's head, cooked or backbone or half meat and half bone or pork hocks. The bones are an important part of the recipe so be sure to include some.

Note - We use pork roast or pork steak cubed. If using the head, broth needs to be cooled so the meat can be cut up and fat, etc. removed. Proportions of meat and hominy may be changed as desired. Hominy may be canned or dried hominy that has been pre-cooked.

Blended chile mixture should be strained or the pozole will have little pieces of the chile in it. If you like pozole to be more spicy, add one or more chile pequin to taste.


Pozole usually thickens as it simmers. However, if you would like to thicken your pozole soup, make a slurry by combining cornstarch with room temperature water. Stir in this mixture into the simmering soup. Allow to simmer for a few minutes stirring frequently until the soup thickens.

Posole and Menudo are both traditional Mexican soups made with hominy. The main difference between the two soups is the meat used to make these soup recipes. Pozole is made with pork (pozole de puerco or pozole rojo) and sometimes chicken. On the other hand, Menudo is made with tripe (cow stomach). A less popular option for most Americans.

Although in Mexico both soups are cherished for their warming and comforting healing properties, Posole is the one served on special occasions and important festivities.


Preparing & Serving Pozole

This pozole rojo, or “red” pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn.

I made this for my parents, and they loved it. Mom told me she hadn’t had pozole since she was a kid in Tucson. Lots of smiley faces around the table tonight.

Typically just the simple soup with pork and hominy is served, and the add-ins, or garnishes are set at the table for all to pick and put in their soup as they wish.


  • 5-6 pounds of pork shoulder, cut in large chunks
  • 1 bay leaf
  • 1 tablespoon salt
  • 1 tablespoon garlic, minced
  • 1 (28 ounce) can red chile sauce (Las Palmas) NOT Enchilada sauce
  • 1 tablespoon red chili powder
  • 1 teaspoon cumin
  • 2 (29 ounce) white hominy, drained

GARNISH - TOPPINGS

  • diced onions
  • Mexican oregano
  • sliced radishes
  • shredded cabbage
  • lemon or lime wedges

Ingredients

  • 16-24 ounces fresh or frozen pozole*
  • Salt, to taste
  • 2 ½ pounds pork stew meat or pork shoulder meat, cut into 1-inch cubes
  • 2 tablespoons pork lard or vegetable oil
  • 1 medium-sized white onion, diced
  • 3 cloves garlic, chopped coarsely
  • Generous pinch of cumin
  • 1-2 tablespoons Mexican oregano, toasted, plus more for garnish
  • 2 bay leaves, toasted
  • Pinch of ground clove or allspice
  • 1 ancho chile, toasted, stemmed, seeded, and chopped coarsely
  • 1 guajillo chile, toasted, stemmed, seeded, and chopped coarsely
  • 1 chipotle chile en adobe, puréed (optional)
  • Water or pork broth
  • Shredded cabbage, chopped onions, radishes, fresh limes, cilantro, or toasted ground chili powder, for garnish
  • Cotija or other sharp, crumbly cheese, for garnish

Pozole Rojo – Mexican Pork Stew

The deep red color comes from rehydrating Ancho chiles. While they provide tons of flavor and gorgeous color, they are not hot in the least. So, fear not. We’re not gong to burn your face off with this one. Dig in.

Pork Shoulder Roast, Ancho Chiles, Onions, Garlic, Hominy, Diced Tomatoes, Chicken Broth, Oregano, Olive Oil, Salt & Pepper.

Pepitas (Pumpkin Seeds), Cabbage, Radishes, Cilantro, and Limes for garnish. Avocado also recommended if you can find a nice ripe one.

I found these ancho chiles right in my regular grocery store’s Latin/Mexican section. If you can’t find them there, I highly encourage you to go find a real Latin Supermarket. Give yourself some time there and you will be amazed at all the good stuff you can get usually much cheaper than at the regular grocery. Any time I’m making a bunch of Mexican food, I head to the Latin Market. Also, you know I love those devotional candles….

Preheat the oven to 300 degrees.

I have a 5 pound bone-in pork shoulder roast. These are sometimes call Boston Butt roasts. Get one with the bone still in. It will be less expensive and the bone will help flavor the broth of the soup.

If there is a big thick layer of fat on one side of the roast, trim it away.

Use the natural contours of the meat to cut it apart into 8-10 big chunks. Keep the bone with a hunk of meat attached to it.

Season the meat with salt & freshly ground black pepper.

While we’re in the chopping mood, chop up 2 large onions

Heat 2 Tablespoons of olive oil in a large oven safe pot or dutch oven. Add the onions and big pinch of salt (1/4 teaspoon). Sauté the onions on medium until soft and golden – about 5 minutes.

Add the garlic and sauté it for 1 minute but don’t let it brown.

Unlike most other recipes, we do not brown the meat for this pozole. Add the pork to the onions and stir it around to coat on all sides.

Cook the meat until it is no longer pink on the outside – it is a lovely unappetizing shade of gray – but do not let it brown.

Add 4 cups of chicken broth and 2 cups of water to the pot.

Add 1 (14.5 oz.) can of diced tomatoes and their juices.

Give it all a stir and season it with 1 Tablespoon oregano (Mexican Oregano if you can find it), and salt & pepper to taste (about 1 teaspoon each for me).

Bring the pot to a simmer then put a lid on it and transfer the pot to the 300 degree oven.

Cook the pork in the onion broth until very tender, about 2 hours.

A bit before the pork has finished cooking, grab 3-4 of the ancho chiles. They are quite shriveled but should feel leathery rather than tough or dry.

Remove the stems and seeds from the chiles and place them in a medium bowl.

Bring 1½ cups of water to a boil and pour it over the seeded ancho chiles.

Let them hang out to steep and rehydrate.

Once the pork has cooked for 2 hours, give it a nice poke and see if it is super, almost fall-off-the-bone tender. Remove the pork pieces from the broth with a slotted spoon and put them in a bowl to cool for shredding.

Skim across the top of the pot with a large spoon to remove some of the accumulated grease. Like many soups and stews, this tastes even better the second day. One advantage of making it ahead is that when it is placed in the refrigerator overnight, the fat congeals on the top and can easily be scraped off. Since we don’t have that time, just glide across the top with the spoon and get as much of the fat off as you can. You don’t have to get it all obviously, but this really helps the soup not to be overly oily.

Drain and rinse 3 (15 oz.) cans of hominy and add it to the soup.

By now your chiles should be soft and flexible. Pour the chiles and all of the liquid into a blender and give it a quick whirl.

Pour the blended chile paste into the soup pot.

By now the pork has cooled enough to shred. Be sure to remove all bones and any pieces of gristle so all you have is tender, flavorful pork.

And believe me, this is SO tender and tasty. Try not to eat it all before it goes back into the soup pot.

If you’re me, you’ll also get to deal with the cat who insists he eats pork. He doesn’t.

Give everything a stir to combine and bring the pot back up to a simmer on the stove. Cover and simmer for 30 minutes or until the hominy is puffed up and very tender.

Taste the pozole and adjust the salt & pepper to your liking.

Note: the hominy does absorb a lot of the cooking liquid so you might need to add a bit more water if your soup gets too thick. If you have leftovers, you’ll definitely need a bit of water when reheating.

Just like the Pozole Verde, Pozole Rojo is also served with a selection of crunchy toppings. Traditional toppings include shredded cabbage, thinly sliced radishes, chopped cilantro, pepitas or pumpkin seeds (toast them for more flavor if you have time) and lime wedges. I’d also add a nice creamy, ripe avocado if you have one.

Put the garnishes into little bowls and let everyone serve themselves.

Help yourself to a nice glass of red wine while you’re at it.

I’ve thought about making pozole for years. Not sure what took me so long but now I’m hooked.

Just please don’t ask me to choose between Pozole Rojo and Pozole Verde….

Here’s the recipe – Adapted from Cook’s Illustrated The New Best Recipe


Lots of flavor, served with Instant Pot black beans and jasmine rice. really good!

I have had rave reviews from dinner guests on numerous occasions.

This is delicious. The ancho seasoning is what really makes the flavor so good. We will add this to our regular meal rotation.

Made this tonight and doubled the recipe to use the full package of pork tenderloins I had (a few ounces over 3#). Subbed 2 T chipotle chili powder and 2 T regular chili powder for the ancho chili powder since I didn’t have any ancho chili powder and reduced the cumin by 1/2 tsp. (in the doubled recipe) since it’s already in regular chili powder. Added a little cheese and a dollop of light sour cream to my husbands. We both loved it.

This was good, but DH and I thought it was too heavy on the chili powder and smoked paprika. We both thought it needed some lime or lemon juice added at the table, and I also added a dollop of plain yogurt. It does lend itself well to substitutions. I didn't have bell pepper so used zucchini instead, and that was good. If I make this again I will go easy on the smoky spices (paprika & chili powder), taste the spice mixture before adding to make sure I really like the flavor mixture, add more hominy and more veggies (maybe both zucchini and bell pepper, and whatever else happens to be handy at the time), definitely serve with a little lime juice, and maybe even use a stick blender before serving just to thicken it up a bit (or maybe not because with extra veggies it will probably be plenty thick.)

Just two of us stretched this recipe for three dinners. My husband made happy sounds and comments with every spoonful! Instead of fire roasted tomatoes which I did not have I used rotel. Made the meal more spicy but it was not offensive. I omitted the green peppers because we hate them. Otherwise I followed the recipe exactly. Yes, it was soupy on day one but that is how I like it. For day two I followed other reviewers suggestions and added a can of drained, rinsed black beans of which I fork smashed half of them. Hubby was even more happy who likes his stews thicker. On day three it was really thick. I fear the hominy is an essential ingredient but I don't think I like it. It's a texture and salt thing. I will make this recipe again but will use frozen corn instead of the hominy. And the right tomatoes. Then I will report back.

I'm always looking for ways to used leftovers so I made this with leftover pork roast. I had everything on hand except the green peppers so subbed a can of chopped green chilies. I sauteed the onions then added the spices, cooked for a min and then all the rest. Simmered about 10 min and added the pork. Served with cilantro, leftover brown rice and guac. My husband was saying ummm after every bite.

Yumbo - very delicious! I omitted the pork and just did it veggie style. I actually cooked it on low for five hours and kept adding stock as needed. The house smelled great and we were all looking forward to supper. Using another reviewer's suggestion, (thank you!), I mashed up two cans of pinto beans at the end to thicken it up - made it more like a stew. The combination of spices work well together. I squeezed lime juice in at the end and served. It is the best!

Outstanding depth of flavor. I've tried the recipe with Poblanos and only one can of Hominy as well. Makes a fantastic soup.

We have loved this recipe for quite some time. Last night I used boneless, skinless chicken breasts instead of the pork and it was just as good, if not better!

I do love this, & it only gets better the next day

This is a very flavorful stew. Easy prep, makes a lot, low calories for a decently sized serving. Great make ahead. It is great exactly as written, but it also stands up to any number of substitutions and variations. I, for example, use less broth, Rotel tomatoes, any chili powder, red pepper. I barely measure the liquid ingredients any more, just go by sight. Agree with reviewers that the broth could be thicker and more stew-like. my solution is removing about half a cup of the soup (without pork cubes) and pureeing it in a mini food processor. Then I add it back in. Thickens it right up. I usually add more heat by using the Rotel tomatoes and by using hot smoked paprika. This morning I saw habanero chilies at the market and I might chop one up and throw it in!

Delicious! A great combination of flavors. I will add this to my rotation.

This was spicy and tasty. The best thing about it is that if you are going low carb, you can substitute zucchini for the hominy, or if you are okay with eating beans, then white, black or pinto beans (rinsed and drained) could be added. I had planned on making it for a friend who needed some attention, but it seemed to spicy to take to a family when I didn't know their spice preferences.

Based on the ingredients and preparation, it sounds like this recipe is going to be simply divine. I can't wait to try it.

This sounds like a great recipe! Has anyone ever made it in the crock pot? If so how did you do it?

Made this for my wife, mom and sister when they came for a visit. Everyone raved about it. My wife has problems with onions so I replaced them with 8 oz of a blend of mushrooms. I'll definitely make it again.

Loved it! Subsituted Mexican Chili for the Ancho, what I had on hand, added some finely diced jalapeno's to the peppers and made posole toppings to go with it. Cabbage, radishes, cilantro, lime and avacado. The spice mix is terrific and will use for other things.

This is a version of Pesole.. mexican soup. Garnish with Shredded Cabbage, Sliced Radishes, Chopped Tomatoes and fresh lime juice. so good !!

I really did not think I would like this recipe. While I like a little spicy, I'm not big into burning my tongue like my husband likes to do with his chili. Also, my husband rarely likes recipes that are "light." He LOVED it! I LOVED it! It wasn't tongue-burning, it was perfectly warm and was just perfect for our unusual freezing weather. I've already froze some for my father-in-law next time we see him and this will be on the menu for our Super Bowl party.

Made this for dinner tonight. Only differences were, I used beef stew meat instead of pork. Just regular chile powder and a bit of cayenne. Also added red bell pepper, as well as, using both golden and white hominy. Garnished with cilantro and lime. My s.o. loved it. Oh and I added a little flour to the veggies before the broth to help thicken it.

This was delicious although I had to make a few changes based on what I had in the house. I used a can of black beans and a can of corn instead of the hominy and I didn't have ancho chili powder so I used a combination of Mexican hot chili powder, chili powder and chipotle chili powder. I can't wait to make it according to the recipe. Served it with corn muffins.

This dish is fantastic. I didn't have ancho chile powder, so I used extra of what I had on hand. My husband is raving about the dish. He thinks it would be good even without the meat. I will definitely be making this again. I have to get some ancho chile powder in the house. I rather enjoyed the soupy consistency.

I followed the recipe exactly and it was great. I calculated about 6 WW Points per serving and it was definitely worth it. Just right for a cold winter evening.

Absolutely delicious stew. I made it as written and garnished with chopped cilantro and sour cream. The pork in this was outstanding, but I think you could also make it with chicken if you were so inclined. Easy to prepare, hearty, filling, delicious, and inexpensive. What more could you ask for?

Charger Chili Sunday. I had never cooked hominy before and was pleasently surprised. I left out a cup of broth to make it more of a chili than a stew. If you are on a budget, pork tenderloin is frequently under $2/lb and a relativly lean protein.

Tasty and spicy - I made as written, but per some reviewers who commented on the soupy consistency I only used about 1-3/4 cups of chicken broth. I had to dab on about a tablespoon of light sour cream to cool the heat to my taste, but I used Trader Joe's fire-roasted tomatoes with green chiles. Next time I might skip the green chiles! But my husband and son both liked it, so I will make it again - nice twist on chili, and the tenderloin is worth using, so tender and tasty! Served with CL's March 2005 Sour Cream, Cheddar and Green Onion Drop Biscuits (subbed chopped jalapeño for green onions) - yum!

This recipe is now a family favorite any leftovers are always consummed. Truly a comfort food that has a healthier spin.

Excellent stew! I make this recipe often. It's a keeper!!

YUMMY! my boyfriend and I loved this stew! will make it again!!

We really enjoyed this recipe, I made it for company using the slow cooker. I do not the ancho chili powder so I used chipotle and it was fantastic. I browned the pork as directed and sauteed the onions and peppers, then added everything to the slow cooker and let it cook all day. yummm. I think next time I will add another can of hominy or maybe a can of kidney or black beans. I would half the amount of liquid next time when making in the slow cooker. Great stew for a cold stormy night :)

This is very similar to another CL recipe, "Pork & Hominy Chili." The Pork & Hominy Chili seem to be more flavorful than this one.

I love this recipe. I've made it several times, usually with Ancho powder, but tonight I couldn't find it so I used New Mexican red chile powder. Still amazingly delicious. I might try adding more veggies next time for more depth. My boyfriend LOVES this and the portions are very filling. We had it with an arugula/spinach salad and some roasted asparagus. So delicious, and even better the next day. Enjoy!

The first time I made this stew, it was a tremendous hit! My whole family loves it! Great addition to my recipes and a great alternative to chili in the winter. I have used chipotle powder instead of the ancho and it turns out great everytime. Quick, easy and constantly requested!!

No hominy? It's usually in the canned vegetable section, near the corn, sometimes on the bottom shelf. If you have a lot of Latinos in your area, you could check a Latino market. Buena suerte!

This stew is delicious! No local stores nearby carry hominy so I used canned soup beans and it was wonderful. Serve with some warm tortilla's and this a helluva meal!

Fabulous stew for a cold winter night. Added corn bread to compliment the stew.

We love this recipe. It's the only dish we make again and again and again.

We make this every couple of weeks. It's amazing. The flavor is so deep and rich. Let it sit in the refrigerator for a couple of days and the flavors develop even more. I can't get enough of it.

Have made several times. Really good and filling.

This is one of my favorite stews! Unfortunately, I live in a country where pork is scarce, so I make a batch and freeze it in small portions. This stew is easy to make and very flavorful. I love that it uses hominy, and the ancho chili gives it a different kind of kick from what I'm used to. What I like best is that it keeps me feeling full (probably because of the hominy).

Amazing! Used leftover cubed pork loin from Sunday dinner with great results. Simmered longer than called for and used poblano for green pepper. Told hubby we were trying a pork chili in stew form. He loved the combo of flavors and hearty "beans." He hates hominy, so didn't share the name of the "beans" we used. Served with Jalapeno Corn Bread - another great CL recipe. Both are now go to recipes. Might try rotisserie chicken next.

We love menudo, but it is rather time consuming. This is really close in taste, and so much easier to make. Very nice mix of spices makes the soup perfect for a cold weather day. Made it for New Year's and served with Mexican corn bread. I would serve to company for an informal and filling meal.

We really enjoyed this stew. Very nice depth of flavor with great spices. I used green bell pepper, poblano pepper & a Tbs or more of minced chipotle because I love the heat. At the end I added the juice of 1/2 lime and a handful of chopped cilantro. I made it a 2nd time about a week later.

Wonderful. I would definately make again. I have never had hominy in a soup before--yum. My husband took leftovers and thought it was even better the next day.

This stew is amazing and so easy! We made it in an hour. The meat was so tender and the spices were fab. We ate it with asparagus and wild rice. I put a dollop of sour cream in it just for kicks. We didn't have the ancho chile powder and just used regular chili powder with a bit of spicy paprika.

This was excellent! I don't think I would serve it for a special occasion, but I will make it regularly for my family. I used a pork sirloin roast rather than the tenderloin since that is what I had and I left out the bell pepper. I followed the directions through bringing the liquid to a boil and then put it all in a crock pot on low for 5 1/2 hours which I think is the way to go on this. I made my favorite corn bread recipe to go with it. Highly recommended!

I made this for my boyfriend in February: I used 2 cups of broth and 2 cans of fire roasted tomatoes, theconsistency was more like soup than stew - maybe omit some broth if you'd rather it be stew-like? Hominy has a fun texture, I really liked eating it. Ancho chile powder was hard to find, but we used it!

Good stew although was not as thick as I like it. I think I would leave it on the stove longer to make the consistency less thin.

This was excellent and will be a part of my regular rotation. Don't know that I would cook it for a special occasion as everyone is not a fan of hominy, but, my husband and I loved it. Next time I'm going to try a squeeze of fresh lime juice right before serving because I love chilis and lime.

I made this 1 1/2 times the recipe following the recipe exactly except I didn't have an extra can of hominy so I added a can of drained corn. I took it to a pot luck and everyone wanted the recipe - DELISH!

huge hit. i don't even like pork very much and i like it :-)

I have made this recipe several times with consistent results. It is a really tasty alternative to standard beef and bean chili if you want something different. It's super easy to make and never fails to please. I usually let mine simmer on the stove for much longer than the recipe calls for. I think this enhances the flavor and thickens up the consistency. I freeze the leftovers in individual containers and then take them out for lunches as needed.

I loved it and didn't care that the consistency was more like soup. Made it as is, however, I goofed and tossed the pork in all of the spices. Just made sure to deglaze the pan to make sure that they weren't left behind. More like pork posole. which I love!

This recipe sounded good to me as written, but based on reviews that said it was more soup-like than stew-like, I made a few changes to make sure this came out thick like a stew. First, I used about 1 and 3/4 cups to 2 cups of broth - not the 2 and 1/2 cups called for. Second, towards the end I stirred in about 1 Tablespoon of cornmeal and a can of pinto beans. I added half the can of beans whole and then mashed up the other half of the can and stirred that in. I've found mashed beans make a great thickener for chili, and it worked great in this recipe as well. I've never used hominy before, but I really liked in in this recipe. I think this tastes a lot like chili, but it is not spicy and the pork tenderloin makes it a little different than the chili I usually make. I served this with bacon and scallion cornbread and it went very well together. I'll probably make this again, but maybe try a different, less expensive cut of pork next time. The tenderloin was good, but a little pricey for pork!