How to Make Pozole Rojo

Serve This Hearty Mexican Stew to a Crowd and Win Rave Reviews

Nov 25, 2008 Brigette Zavala

A traditional pre-Columbian stew, pozole is a favorite dish in Mexico. It is made with a variety of ingredients, in a variety of ways.

During fall and winter, one of life’s most satisfying experiences is the aroma of comfort food, such as roasts, soups, and stews, filling the home with a medley of savory scents. No matter what the dish is, from pot roast, to chicken soup, to Caribbean red bean stew, savory scents excite the taste buds for what’s to come.

If you are a fan of international cuisines, and especially dishes from Mexico, you will love the complex flavors of pozole. Also spelled posole, this pre-Columbian stew makes the perfect one-pot dish to serve a hungry crowd that craves big flavor. Whether you are having a casual get together to watch Monday Night Football or celebrating a special occasion with loved ones, pozole is a great dish for gatherings.

The two main ingredients in pozole are hominy and meat, such as pork or chicken. This recipe incorporates chiles, broth, herbs, spices and vegetables; culminating in a stew full of flavorful layers and hearty deliciousness. In Mexico, variations of pozole can be found, including Pozole Blanco (white), Pozole Rojo (red), and Pozole Verde (green). Each one offers slight variations, but all include hominy and meat. Once cooked, pozole can be garnished with the additional tastes and textures of avocado, cabbage, limes, or radishes. Serve this colorful stew with tortillas.

Note: Pozole is often served on Christmas Eve to celebrate life’s blessings.

Pozole Rojo

Ingredients

  • 1/3 cup lard
  • 1 ½ pounds boneless pork butt, cut into 1-inch cubes
  • 5 chiles de arbol, stemmed
  • 2 cups chopped onions
  • 6 large garlic cloves, peeled and coarsely minced
  • 1 herb bundle (2 sprigs fresh marjoram, 2 sprigs fresh oregano, 2 sprigs fresh thyme)
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • ½ cup ground chile ancho
  • 10 cups beef broth
  • 2-3 (15 ounce) cans white hominy, rinsed and drained
  • Salt, to taste

Preparation

  1. In a large stockpot set over medium-high heat, melt lard.
  2. Add pork and cook until browned, about 5 to 8 minutes.
  3. Add chiles de arbol to stockpot, stir and cook for 10 seconds.
  4. Add onions to stockpot, stir and cook for 2 minutes.
  5. Add garlic to stockpot, stir and cook for 1 minute.
  6. Add herb bundle, cumin, bay leaves, chile ancho, and beef broth to stockpot. Bring to a boil then reduce heat; simmer uncovered, stirring occasionally, for 2 hours.
  7. Add hominy to stockpot and cook for an additional 1 hour, or until pork is tender.
  8. Season pozole with salt and cook 5 minutes more.
  9. Remove herb bundle, chiles de arbol, bay leaves, and pork shanks.
  10. Serve Pozole Rojo in soup bowls then garnish with sliced avocado, shredded cabbage, lime wedges, and/or julienned strips of radishes.
  11. SERVES 8 TO 10

The copyright of the article How to Make Pozole Rojo in Recipes is owned by Brigette Zavala. Permission to republish How to Make Pozole Rojo in print or online must be granted by the author in writing.