Get ready to embark on a mouthwatering journey through the rich, vibrant flavors of authentic Mexican cuisine with this irresistible Pozole Rojo recipe! Imagine a steaming bowl of tender, slow-cooked pork swimming in a deeply complex, fire-red chile broth, accompanied by warm, freshly made tortillas that will transport your taste buds straight to the heart of Mexico. This isn't just a recipe—it's a culinary adventure that promises to elevate your home cooking from ordinary to extraordinary.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 lbs pork shoulder, cut into chunks
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 dried guajillo chiles, soaked and blended
- 1 can hominy, drained
- Salt to taste
- Fresh cilantro for garnish
- 1 cup masa harina (for tortillas)
- Water (for dough)
Instructions
- Prepare the dried guajillo chiles by removing stems and seeds, then soak in hot water for 20 minutes until soft and pliable.
- Blend the softened guajillo chiles with some soaking liquid to create a smooth, vibrant red chile sauce. Strain to remove any tough skin or seeds.
- In a large pot, brown the pork shoulder chunks over medium-high heat until they develop a golden exterior, about 5-7 minutes per side.
- Add quartered onion and minced garlic to the pot, sautéing until the onion becomes translucent.
- Pour the guajillo chile sauce over the meat, add enough water to cover, and bring to a gentle simmer. Cover and cook for approximately
- 5 to 2 hours until the pork is tender and falling apart.
- Add drained hominy to the pot during the last 30 minutes of cooking. Season with salt to taste.
- For tortillas, mix masa harina with warm water in a bowl, kneading until a smooth, pliable dough forms. Let rest for 15 minutes.
- Divide the masa dough into golf ball-sized portions. Use a tortilla press or rolling pin to flatten each ball between plastic sheets into thin, round tortillas.
- Cook tortillas on a hot, dry griddle or skillet for about 1 minute per side until light brown spots appear.
- Serve the pozole hot, garnished with fresh cilantro, alongside warm homemade tortillas. Offer additional toppings like chopped onion, radishes, and lime wedges.
Tips
- Choose high-quality pork shoulder with some marbling for maximum tenderness and flavor.
- When toasting and soaking guajillo chiles, ensure they're fully rehydrated for a smoother, more intense sauce.
- Allow ample time for slow cooking—the magic of pozole happens during the long, gentle simmer.
- For tortillas, let the masa dough rest to ensure a more elastic, easier-to-handle texture.
- Use a cast-iron skillet or traditional comal for the most authentic tortilla cooking experience.
- Don't rush the chile sauce—straining ensures a silky-smooth, restaurant-quality base.
- Prepare extra toppings like radishes, lime, and chopped onions to let guests customize their pozole.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 95mg
