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BEST Pozole Rojo

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One of the most iconic Mexican dishes, this “ultimate” Pozole Rojo recipe is PACKED with deliciously bold and robust flavors that will absolutely WOW your taste buds!  A great make-ahead dish, the flavors only get better over time!

pozole rojo recipe posole best authentic mexican

What is Pozole Rojo?

Pozole in Mexico is like chicken noodle soup in the United States – it’s a dish so engrained in our culture, traditions and way of life that it’s practically indispensable at the family table.  Imagining life without it is, well, unimaginable.  And on a cold and drizzly day or in the midst of feeling under the weather and needing some nutritious comfort, you just can’t beat a hot bowl pozole rojo.

One of Mexico’s most iconic and popular dishes, pozole (some spell it posole) is served in Mexican restaurants worldwide.   This traditional stew is popular in three varieties:  Blanco (white) , Verde (green) and Rojo (red).  As the names suggest, pozole verde is made with a green sauce (and usually chicken), pozole rojo is made with a red sauce, and pozole blanco is made without either green or red sauce.

Today we’re making a pozole rojo recipe that incorporates a sauce made from roasted red chiles and garlic and has a depth of flavor that is simply unforgettable.

pozole rojo recipe posole best authentic mexican

Pozole is the Spanish word for “hominy”.  Hominy are dried maize/corn kernels that have gone through a process called nixtamalization in which the dried kernels are soaked in lime to soften the outer hulls.  The kernels are then washed and the hulls are removed, leaving them nice and chewy.  Hominy has been a staple food throughout Mexico for centuries.  In fact, this famous pozole stew dates back to pre-hispanic times to the Aztecs.

pozole rojo recipe best authentic traditional mexican hominy stew soup

How to Serve Pozole Rojo

One of the fun features about this stew is its wide and colorful array of garnishes.  Shredded cabbage, sliced red radishes, diced avocados, chopped cilantro and sliced limes are traditional and you can add any other toppings you like such as fried tortilla strips, sliced jalapeños or crema.  Pozole Rojo is the king of add-ins!

pozole rojo recipe posole best authentic mexican

Why “ultimate”?  The flavor of this pozole rojo is especially rich and robust from the addition of the homemade roasted red chile sauce, the smoked paprika and the addition of masa harina for an extra boost of delicious corn flavor that the hominy alone can’t provide.  Your taste buds will be WOWED!

An absolute key to making the ultimate pozole roja is making your own authentic red chile sauce.  Don’t even think twice about it.  Just make it.  You’ll be so glad you did.

Grab our recipe for the most incredible authentic Enchilada Sauce.

enchilada sauce recipe authentic best mexican

This prize-worthy stew also deserves the very best chicken broth as its base, which is why we’re using our favorite chicken broth from Aneto, made in Spain.  We’ve been fans for years and visited their factory in Barcelona a couple of years ago where we watched the entire broth-making process from start to finish.  It was one of the most inspiring things we’ve ever seen.

aneto broth reviews

Aneto selects fresh, free-range chicken and the freshest vegetables and slow-simmer it in gigantic pots for several hours to produce the highest quality broths on the market. No concentrates, powders, artificial ingredients, “natural flavors”, GMO’s, fillers or flavor enhancers of any kind.  Just pure, whole, real ingredients.  You can read more about why we love Aneto broths so much and what sets them apart HERE.  Their chicken broth can be purchased here on Amazon and in stores throughout the U.S.  (And if you’re a paella fan, you MUST try their Valencian and Seafood paella cooking bases – incredible!)

aneto broth review pozole rojo recipe

Pozole Rojo Recipe

Let’s get started!

This recipe makes a large batch on purpose – it’s so good you WILL want seconds.  What’s more, you’ll be so happy to have leftovers the next day or two!  (And the flavor only gets better with time – win, win!)

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.

browning pork

Lower the heat to medium-high and add the onions, cooking until lightly browned.  Add the garlic and cumin and cook for another minute.

frying onions adding spices

Return the pork roast and add the chicken broth.  Add the homemade Enchilada Sauce along with the bay leaves, salt, pepper, Mexican oregano and smoked paprika.

adding broth and seasonings

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.

shredding pork

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.

simmering the stew

Serve garnished with shredded green cabbage, sliced red radishes, diced avocado, sliced limes, chopped cilantro and anything else your heart desires!  Want some crunch?  Add some toasted tortilla strips.

¡Buen provecho!

pozole rojo recipe posole best authentic mexican

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For more delicious Mexican and Mexican-style recipes be sure to try our:

pozole rojo recipe

BEST Pozole Rojo

One of the most iconic Mexican dishes, this "ultimate" Pozole Rojo is PACKED with deliciously bold and robust flavors that will absolutely WOW your taste buds!
5 from 126 votes
Prep Time 30 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 50 minutes
Course Entree, Main Dish, Soup, Stew
Cuisine Mexican
Servings 10 servings
Calories 255 kcal

Ingredients
 
 

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

Serving: 10servingsCalories: 255kcalCarbohydrates: 15gProtein: 20gFat: 8gSaturated Fat: 2gCholesterol: 55mgSodium: 647mgPotassium: 402mgFiber: 5g
Keyword pozole rojo
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet September 27, 2018

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




5 from 126 votes (95 ratings without comment)

69 Comments

  1. Absolutely lovely, dense, dark and rich with flavor. I’m in the last hour of cooking, down in South Texas watching Hurricane Hanna fly by my windows. Comfort food, indeed! I’ve been trying my hand at pozole for years and this is by far the most intensely flavored recipe I’ve used. Looking forward to using the rest of the enchilada sauce on chicken enchiladas. Thank you for sharing!

  2. Maravillosa receta! Tenemos que probarla si ó si. Tendra el mismo resultado si lo hago con carne de res?.
    Aneto, es el mejor caldo Del mundo mundial tanto de pollo, res ó pescado. Yó siempre compro el bajo en sal, ahora, Caro es Caro, 1 litro 3,45 euros, pero vale la pena, cuando no tengo el hecho en casa.
    Cuidaros mucho y gracias desde Guadalajara – España

  3. This may be a duplicate… Not sure. At any rate, would you have instructions for an Instant Pot. I made a chicken version in the IP, and will definitely make it again, however, I think that my man would appreciate the pork version better.

  4. I’m making this for the first time today! I have dried giant white corn that I was going to use instead of canned hominy, do you have any suggestions about preparing dried corn? Should I just use canned Hominy? Hope all is well, and thanks for the recipes!

    1. Hi Rob, you can definitely use the dried white corn, you’ll just need to cook it first. Bring a pot of lightly salted water to a boil, reduce the heat to a medium simmer and it will probably need to cook for about an hour – just check on it periodically to determine when it’s done. Then drain it and add it to the pozole in the quantity called for in the recipe. Happy cooking!

      1. Just finished my second bowl, so amazing, my soul honestly feels happy right now! Made my own chicken stock but other than that I followed your enchilada sauce recipe and pozole recipe (used dried corn thank you for the response earlier). Both my kids were able to help, just an all around great experience. I’ll definitely be making this again

  5. Your recipe and instructions are second to none! This was delicious. THANK YOU for sharing and your time!

  6. Looks amazing. But I’m trying to click on the link for the red sauce it it’s just opening the link for the Dutch oven. Do you have this recipe somewhere else? Thank you!

  7. THIS WAS OUTSTANDING!! Really, I can’t rave enough about it. The flavor is out of this world. I made it for a small gathering of family last night and everyone loved it. Thank you for such a delicious recipe!

    1. I’ve been searching for a pozole recipe that gives that rich, deep flavor of pozole I’ve had in Mexico. THIS WAS IT! Thank you for sharing such a delicious recipe. I will be relying on this for decades.

  8. This is absolutely stunning, Kimberly! I have it on my menu for next weekend and will gather the ingredients in the meantime, including ordering more of that wonderful Aneto broth. Can’t wait to try this!

  9. Kimberly, OMG this was SO delicious! I made your enchilada sauce (used the red chilies you recommended, they’re awesome) and made this for my family for dinner tonight. I was the star of the evening, lol :) We all loved it! Keep these delicious recipes coming!

  10. This was absolutely delicious! I made it exactly as written including the homemade enchilada sauce. I added some arbol peppers to it because I like a bit of heat. The stew was incredibly flavorful and I look forward to having the leftovers for lunch tomorrow. Thank you!

  11. I so enjoy authentic Mexican foods, and this dish looks amazing. All the varieties of garnishes are so inviting I can see myself on a cold winter day preparing and cooking this dish! Off to my Mexican store in the Westend of Winnipeg for some of the ingredients.