Red Chile Pork Pozole

Red Chile Pork Pozole~Pozole Rojo

Pozole Rojo-Red Chile Pork Pozole
Winter, spring, summer or fall, I am always ready to enjoy a spicy bowl of pork pozole! This is one of those Mexican dishes I associate with the weekends, especially Sunday brunch. I always tell people that red chile pozole is for the people, like my husband, who are not quite ready to eat menudo! Ha, ha, ha! And Mom sure dish prepare her share of menudo while I lived at home. My oldest sister, Cristela, was the one that actually would prepare the pozole in our family. I am not really sure how it came to be that way, but I am sure happy she did. Since I have learned to prepare pozole, I have prepared it in various ways. Sometimes with just chicken, beef or shrimp! The shrimp is my absolute favorite and I will be sharing that recipe real soon on my blog. You can also prepare a vegetable version in either red or green chile, very tasty. Whichever way you decide to prepare your pozole, don’t forget the garnishes. It just would not be quite the same without the fresh toppings to cool off that spicy broth. #foodieforlife #mexicanfood
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Yields 8 Servings
Prep Time- 40 minutes
Cook Time- 3 hours, 40 minutes
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Ingredients
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3 pounds pork butt, shoulder or boneless country ribs
1 white onion, quartered
1 head of garlic (whole bulb)
8  chile guajillo (if you can’t find guajillo, use California or ancho)
3  (14 oz. cans) Mexican style Hominy (maiz pozolero). I like alot of hominy, so I always add extra.
Mexican oregano
Crushed chile de arbol or chile piquin
Salt

*traditionally, you would also add 1 or two trotters, pig’s feet to cook with the pork. I did not add them this time.

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Garnishes
Shredded green cabbage or lettuce
sliced radishes
Lemon or lime wedges
diced white onion
chopped cilantro, optional
Red pepper flakes(piquin) or fresh chile serrano…or both!
Dried  Mexican oregano

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Directions

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1. Remove the stems and seeds from the dried chile peppers, transfer to a sauce pan, cover with water and cook at a low boil for 15 minutes. Drain the water, transfer peppers to blender, add 1 cup of water and 1 1/2 tsps. of salt, blend until smooth, strain through wire mesh strainer and set aside. Note: If you feel comfortable toasting the dried chiles on a preheated comal(griddle), toast them for 20-30 seconds per side before softening them in water

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2. Slice the pork into 1 1/2 to 2  inch pieces and transfer to a large pot. Cover w/ water(about 10 cups), add the onions, whole bulb of garlic and about 1 tablespoon of kosher salt. Bring to a boil, lower the heat, cover partially and cook for a good 2 1/2 to 3 hours, skimming the top. When pork is really  tender and pulls apart easily, it’s ready.  

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3. Using a slotted spoon, remove the garlic and onion from the stock. Return heat to medium.  Add the 2 cans of drained hominy, 2 full teaspoons of  Mexican oregano(crushed),1 cup of water, and the chile ancho puree, stir well to combine. Bring to a boil, taste for salt. Cook for another 30 to 40 minutes.  Yields 

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4. If you have time to let the pozole’ cook for a longer period of time, then do so. I think it always taste better, the longer it cooks. Some of the traditional garnishes for Pozole are lettuce or cabbage(shredded),sliced radishes, diced white onion, oregano, crushed chile piquin and lemon. I also like to add cilantro and minced chile serrano to mine.

Pozole Rojo-Red Chile Pork Pozole

Tips~Although I do really like the Juanita’s brand of hominy, I can only get it online. I discovered the the Busch brand also sells a Mexican-style hominy labeled “maiz pozolero”. it is sold in most Walmart stores. 

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Pozole Rojo-Red Chile Pork Pozole

 

Red Chile Pork Pozole-Pozole Rojo

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Red Chile Pork Pozole

Pozole Rojo-Red Chile Pork Pozole

This red chile pozole I prepared with some turkey meat I had leftover. It was quite tasty!

red chile pork pozole

21 thoughts on “Red Chile Pork Pozole~Pozole Rojo”

  1. Love THIS RECIPE(coming from a mexican in a very cultured home) this is just like mom/grandma/great grandma would make it!!!

    1. I was just saying that to my husnad tonight as we were enjoying our Pozole. I can’t stand when it has the texture of mush, lol! Thanks for the feedback!

    1. Absolutely Silvia! I have done this many times when I want to make a small batch of pozole. Just be careful with some of the small bones that the ribs may have.

    1. Nice! I don’t think I have ever had the frozen hominy. It is referred to as pozole sometimes or maiz pozolero. Bet it was tasty!

  2. Your recipes are written out in such a way that there can be no confusion. Thank you so much I am so excited to have found your website. My husband is Mexican and while I try all the delicious foods his relatives make now I can make my own! He really enjoyed the mole verde and tonight we are having the pozole rojo de puerco.

    1. Thank yu so much Fatima! I try my best to write the recipes so they are easy to understand. Thank you for the feedback on the recipes as well. It really inspires me to do a good job.

  3. Making this recipe for my husband tomorrow! It will be a celebratory dinner for him {9/11 he turns 45!}. One of his favorite meals! Gracias, Sonia!

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