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White bowl with black rim containing Pozole Rojo - red broth, chunks of pork, grated cheese, chopped red onion, three lime slices, sliced jalepeno rounds, avocado chunks, and chopped cilantro.
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5 from 1 vote

Pozole Rojo

Kick all of your comfort food cravings with our take on traditional Pozole Rojo! This easy-to-make, batch-friendly recipe won't disappoint.
Prep Time30 minutes
Cook Time4 hours 30 minutes
Total Time5 hours
Course: Dinner
Cuisine: Mexican, Tex-Mex
Keyword: Pozole Rojo, Red Pozole
Servings: 8
Calories: 297kcal
Author: Kelly Anthony

Ingredients

FOR THE CHILE BASE:

  • 7 Guajillo chiles stem and seeds removed
  • 3 Ancho chiles stem and seeds removed
  • 3 ½ cups water
  • 1 white onion cut into chunks
  • 6 garlic cloves
  • 2 bay leaves
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoon Kosher salt
  • 2 teaspoons Mexican oregano
  • 1 teaspoon cumin

FOR THE POZOLE:

  • 2-3 pounds pork butt/shoulder
  • 3 tablespoons canola or avocado oil separated
  • 2 teaspoons Kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 5 cups unsalted chicken broth
  • 2 (15-ounce) cans white hominy, drained and rinsed

FOR GARNISHING:

  • Shredded cabbage
  • Sliced white onions
  • Sliced radishes
  • Mexican oregano
  • Fresh chopped cilantro
  • Tortilla strips
  • Lime wedges
  • Chopped avocado

Instructions

MAKE THE CHILE BASE:

  • Add the chiles, water, onion, garlic, and bay leaves to a medium-sized saucepan over medium-high heat. Once the mixture reaches a boil, reduce the heat to maintain a simmer.
  • Stir occasionally and allow to simmer for about 15 minutes, or until the onions and chiles are fork tender.
  • Remove from the heat and discard the bay leaf. Transfer the mixture to a blender or a food processor fitted with a blade attachment, and add the sugar, salt, oregano, and cumin.
  • Cover, remove the small blender cap or feed tube, cover with a dishtowel, and blend until smooth.

MAKE THE POZOLE:

  • Trim large areas of fat away from the pork butt. Pat the pork butt dry with paper towels. Then, drizzle with 1 tablespoon of avocado oil. Sprinkle over spices and rub to adhere.
  • Add 2 tablespoons of oil to a 5-quart Dutch oven or soup pot over medium-high heat and allow to come to temperature. Sear the pork for about 4 minutes on one side. Flip and sear about 4 minutes on the other side.
  • Add the chile base to the pan, along with unsalted chicken broth. Allow to come to a simmer.
  • Reduce the heat to maintain a simmer, place the lid slightly ajar on the Dutch oven, and simmer for 3-½ to 4 hours. Turn the pork butt about halfway through the cooking time.
  • Once the pork is fork tender and easily falls apart, remove it from the pot and shred it using using two forks. Add the pork back to the pot, along with the hominy and simmer for 20 to 30 minutes more.
  • Add additional salt and pepper to taste, and serve with your favorite garnishes.

Nutrition

Calories: 297kcal | Carbohydrates: 19g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 1157mg | Potassium: 864mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4428IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 3mg