Red Pork and Hominy Stew (Pozole Rojo)
User Reviews
4.7
42 reviews
Excellent
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Prep Time
20 mins
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Cook Time
9 hrs 20 mins
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Total Time
9 hrs 25 mins
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Servings
40 servings
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Calories
153 kcal
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Course
Main Course
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Cuisine
Mexican
Red Pork and Hominy Stew (Pozole Rojo)
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This recipe makes quite a bit of pozole, actually a lot. If you do not have a small army to feed then I’d recommend you half the recipe. This traditional Pozole Rojo is made with tender pork and hominy, slow-simmered with homemade red chile sauce. This beautiful and wonderfully satisfying one-pot meal can be garnished with cabbage, lettuce, and radishes, but I like all the garnishes for menudo – the perfect blend of chopped onions, crushed oregano (releasing its aromatic oils), a sprinkling of crushed red peppers, and a pungent squeeze of lime. You can serve it with tostadas or buttered and toasted bolillos.
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Ingredients
Pork:
- 2½ to 3 pounds pork roast or loin
- 3 cups water
Red Chile Sauce:
- 8 ounces California or New Mexico red chile pods
- 6 cups water
- 6 tablespoons all-purpose flour
- 4 cloves garlic
- 1 tablespoon salt
Soup:
- 4 teaspoons dried Mexican oregano
- 4 tablespoons red wine vinegar
- 2 32-ounce cartons organic chicken broth
- 2 cups reserved pork broth
- 4 cloves garlic
- 1 white onion quartered
- 4 tablespoons all-purpose flour
- 2 tablespoons sea salt
- 6 cups Red Chile Sauce or more to taste
- 4 29-ounce cans hominy, drained
- 7 cups water
Garnishes:
- 1 large white onion chopped
- Lime wedges
- dried Mexican oregano
- Crushed red chile
Instructions
Prepare pork:
- Place the pork and water in a slow cooker.
- Cook on low for 8 hours. Remove the pork and coarsely shred the meat. Skim the fat from the broth; you’ll have about 2 cups of broth. Reserve.
Make red chile sauce:
- Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.
- Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for about 20 minutes. After 10 minutes turn the chiles over with tongs to make sure the chiles soften evenly. Drain cooked pods and allow time to cool down before blending. Discard water.
- Fill blender with 3 cups of water, half of the cooled chile pods, 3 tablespoons flour, 2 cloves garlic, and half of the salt. Blend until smooth. Strain sauce through a fine sieve to remove skins and seeds; discard skins and seeds. Repeat blending and straining process with remaining water, pods, flour, garlic, and salt. If necessary, season with more salt. This sauce can be made in advance and kept in airtight containers in the refrigerator or freezer. Red chile sauce can be stored in the refrigerator for up to one week or frozen for up to six months.
Make soup:
- In a blender, combine half of the oregano, red wine vinegar, chicken broth, pork broth, garlic cloves, onion, flour, and sea salt, and liquefy. Place the broth mixture into a very large (at least 14-quart) pot or divide recipe into two 8-quart pots. Repeat blending process with remaining oregano, red wine vinegar, chicken broth, pork broth, garlic, onion, flour, and sea salt and add to pot.
- Add shredded pork, red chile sauce, drained hominy, and water to the pot. Partially cover and bring to a boil. Taste and add more red sauce, a bit at a time, to adjust the spice level to your liking. Lower the heat and simmer for 45 minutes. If necessary, season with salt. Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with fresh or toasted bolillos (rolls).
Notes
- Feel free to use chicken instead of pork if you prefer.
- Makes about 12 quarts.
Nutrition Information
Show Details
Calories
153kcal
(8%)
Carbohydrates
23g
(8%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
18mg
(6%)
Sodium
2696mg
(112%)
Potassium
173mg
(5%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
57IU
(1%)
Vitamin C
11mg
(12%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40servings
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 2696mg | 112% |
| Potassium | 173mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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