Ultimate Pozole Rojo
User Reviews
5
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Prep Time
30 mins
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Cook Time
4 hrs 20 mins
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Total Time
4 hrs 50 mins
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Servings
10 servings
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Calories
255 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Ultimate Pozole Rojo
Description
The Ultimate Pozole Rojo recipe centers on pork shoulder browned for depth of flavor, then slow-cooked in a combination of chicken broth and authentic red sauces derived from homemade enchilada and chile preparations. Aromatics such as onions, garlic, roasted cumin, oregano, and smoked paprika build a complex seasoning base. The stew simmers for hours, resulting in tender, falling-apart pork infused with rich spiced broth.
Masa harina is stirred in mid-cooking to slightly thicken the stew while canned or fresh hominy adds hearty, chewy kernels that are a signature component of pozole. Fresh cilantro added near the end brightens the dish. Serving with shredded green cabbage, sliced radishes, diced avocado, lime wedges, tortilla strips, and crema allows each diner to customize the stew with fresh, crisp, and creamy accents balancing the rich, smoky base.
This recipe is ideal for making a comforting meal that celebrates traditional Mexican flavors, perfect for sharing with family or guests. It requires authentic red chile and enchilada sauces to capture the distinctive taste of pozole rojo, so homemade versions are recommended.
Ingredients
- 3 pounds pork shoulder rubbed with salt and freshly ground black pepper
- 1 tablespoon lard or oil
- 1 onion large, white, chopped
- 2 garlic cloves, minced
- 2 teaspoons cumin recommended: roast whole cumin seeds then grind them to a powder, ground
- 4 cups chicken broth Aneto 100% All Natural brand
- 4 cups enchilada sauce do not substitute store-bought, homemade authentic
- 4 cups Red Chile Sauce do not substitute store-bought, homemade authentic
- 2 teaspoons oregano dried, Mexican
- 2 teaspoons salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon smoked paprika
- 3 large bay leaves
- 3 ounce white hominy canned, drained
- 2 tablespoons masa harina
- 1/4 cup cilantro chopped
- green cabbage shredded, sliced, diced, chopped, sliced, toasted, for topping
- red radish
- avocado
- lime
- cilantro
- tortilla strips
- crema
Instructions
- Rub the pork down with a little salt and some freshly ground black pepper. Heat the lard/oil over high heat in a heavy stock pot or Dutch oven and sear the pork on all sides until nicely browned. Remove and set aside.Lower the heat to medium-high and add the onions, cooking until lightly browned. Add the garlic and cumin and cook for another minute.Return the pork roast and add the chicken broth. Add the Homemade Authentic Red Chile Sauce along with the bay leaves, salt, pepper, Mexican oregano and smoked paprika.Simmer covered over low heat for 2-3 hours or until the roast is fork tender and falls apart.
- Transfer the roast to a plate and use two forks to shred the meat.Return the shredded pork to the pot, stir in the masa harina and add the drained hominy.Simmer covered for another hour. Stir in the cilantro and simmer another 5 minutes. Add more salt and pepper to taste.
- Serve garnished with shredded green cabbage, sliced red radishes, diced avocado, sliced limes, chopped cilantro, etc. Want some crunch? Add some toasted tortilla strips.
- To Make This In The Slow Cooker:Follow steps 1 and 2 as directed and then transfer everything to a slow cooker in step 3. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 10servings | |
| Calories | 255kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 20g | 40% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 647mg | 27% |
| Potassium | 402mg | 9% |
| Fiber | 5g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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