5.0 from 4 votes

Authentic Pozole Rojo

Red pork pozole – Mexican Celebration Food
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Pozole Rojo – Red pork pozole Recipe

What is pozole? It’s a Mexican soup made with tender pieces of meat, and hominy. 

Pozole is a dish that has been prepared for generations all across Mexico. In fact, we consider it a celebration food because it’s present at birthdays, winter holidays and independence day. Let me just clarify this; if we crave it, we make it! This dish is the perfect example of our devoted attention to detail when it comes to flavor and presentation. Mexican food not only takes pride on ingredients but also color and texture. This means, before you even taste it, you know its going to be amazing! 

There are three main types of pozole; red, white and green. In fact, depending on the state, you may find a different type of corn is used. For example, Jalisco Mexico is widely known for its popular choice, Cacahuazintle. When it comes to protein, the most popular choice is pork but chicken has become a great contender. 

Pork cuts – Here are a few cuts you can use for this dish. 

  • Pork short ribs – Provides the ideal ratio between fat and meat. Perfect for slow cooking and they turn out super tender. Plus, the bones give off great flavor. 
  • Pork spare ribs- Contains flavorful marbling throughout the entire cut. The end result is tender and juicy. 
  • Pork shank: Incredible flavor and turn out super tender when slow cooked. Lets not forget, its got bone! 
  • Pigs feet: Mild in flavor but contain a great amount of collagen, which brings body and thickness to the broth. Its a must when making pozole. 

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Authentic Pozole Rojo

5.0 from 4 votes
Recipe by Villa Cocina Course: Main, SoupsCuisine: MexicanDifficulty: Medium
Servings

10

servings
Prep time

30

minutes
Cooking time

2

hours 

30

minutes
Total time

3

hours 

Pozole is a dish that has been prepared for generations all across Mexico. In fact, we consider it a celebration food because it’s present at birthdays, winter holidays and independence day. Let me just clarify this; if we crave it, we make it! This dish is the perfect example of our devoted attention to detail when it comes to flavor and presentation.

Ingredients

  • Meat

  • 4 lbs pork short ribs, medium pieces   

  • 2 lbs pork shank, medium pieces 

  • 2 ea pigs feet, cut in half 

  • Salt to taste

  • Black pepper to taste, ground

  • Brown the meat/broth 

  • 2 TBSP avocado oil 

  • 1 gallon of water 

  • 1 head garlic, cut the top off

  • 1 ea white onion, cut in half 

  • 3 ea bay leaves

  • Guajillo sauce

  • 12 ea guajillo peppers

  • 8 ea puya chiles

  • 2 TBSP avocado oil

  • 1 ea white onion, roughly diced

  • 6 ea garlic cloves, peeled 

  • 1 TBSP Mexican oregano

  • 4 cups HOT broth, pork

  • 2 cups water 

  • 64 oz hominy, drained and rinsed (110 oz can)

  • Salt to taste, at the end 

  • Toppings

  • Cabbage, shredded 

  • Radishes, sliced  

  • White onion, diced 

  • Jalapeño or serrano, diced 

  • Mexican oregano 

  • Lime juice  

  • Avocado, diced  

  • Tostadas

Directions

  • Meat: Season both sides of the ribs and shank with salt and pepper. In a large pot, heat the oil over medium-high heat. Brown both sides of the meat; except, for the feet. Do it in batches to prevent sweating which is caused by overcrowding the pot. When finished browning the last batch, pour in the gallon of water. And, add the rest of the pork back into the pot. Also add; the feet, onion, garlic and bay leaves. Bring to a boil. Then, lower the heat to medium-low, that way it reaches a gentle simmer. Remove the foam on top, cover and allow it cook for an hour. 
  • Meanwhile lets make the Guajillo sauce: Remove seed, veins and stem from the Guajillos and puya peppers. Wipe clean the surface of the peppers, with a damped paper towel. Then, cut into smaller pieces. Set them aside to dry. 
  • Heat the oil in a medium sauce pan, over medium heat. Sauté the onions and garlic until slightly softened. Stir in the oregano and cook for about a minute. Incorporate the dried peppers, and toast in the mix until fragrant. Stir continuously to prevent the peppers from burning, should take about 2 minutes. Turn off the heat. Carefully remove the 4 cups of hot broth from the large pot, which has been cooking for almost an hour at this point. Pour in with the peppers. Allow them to soften and hydrate, 10-15 minutes. 
  • Prep the hominy: Rinse and drain the large can of hominy (110 oz), which will yield about 64 oz once drained. Set aside until needed. 
  • Finish the Guajillo sauce: blend all the ingredients in the sauce pan (Guajillo mix) until smooth, and the chili skin has completely broken down. If your blender cannot get it that smooth, feel free to strain it. 
  • Once hour is up: remove the garlic and onion from the large pot. Pour in the blended sauce. Pour the 2 cups of water into the blender, swirl to get the last bit of sauce and pour into the pot. Add the hominy and stir everything to combine. Allow it to reach a gentle simmer. Cover and let it cook for an additional 1 1/2 hours or until the meat is fall off the bone tender. 
  • When the pozole is ready, spoon out some of the fat that rose to the top (optional.) Now, stir in the salt. And, its ready to be served on soup bowls. 
  • Top with the desired amount of toppings and tostadas on the side. ENJOY! 

Recipe Video

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