Pozole Rojo
Pozole Rojo is a classic Mexican stew bursting with bold flavors. Made with tender pork or ham and hearty hominy, the dish is enriched by a vibrant red chile broth. Slow-simmered to perfection, this comforting stew is traditionally enjoyed during holidays and special gatherings. Topped with fresh garnishes like shredded cabbage, radishes, cilantro, and a squeeze of lime, this Pozole Rojo delivers a perfect balance of spice, texture, and warmth in every bowl.
Please Rate this Recipe
Equipment
- Large pot - To cook the broth and simmer the pozole.
- Blender - For blending the soaked chiles into a smooth chile sauce.
- Strainer - To strain the blended chile sauce for a smoother texture.
- Cutting board and knife - For chopping onions, garlic, and garnishes.
- Tongs or Ladle - For handling the cooked meat and serving the pozole.
- Skillet or Pan - For sautéing aromatics like onions and garlic.
Ingredients
- 1 lb cooked Ham cut into 1-2 inch chunks
- 14.5 oz white hominy drained and rinsed
- 2-3 dried Guajillo chiles
- 1-2 dried Ancho chiles
- 3 cups chicken broth
- 1/2 large onion chopped
- 2-3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- Salt to taste
- pepper to taste
Garnishes (as desired):
- shredded cabbage
- sliced radishes
- diced avocado
- chopped cilantro
- lime wedges
Instructions
- Prepare Chiles: Remove stems and seeds from the 2-3 dried Guajillo chiles and 1-2 dried Ancho chiles, toast them lightly, then soak in hot water for 20-30 minutes until soft.
- Prepare Ham: Since the 1 lb cooked Ham is already cooked, just cut it into 1-2 inch chunks. Set aside.
- Make Chile Sauce: Blend the softened chiles with about 1/2 cup of water or soaking liquid, strain, and set the sauce aside.
- Sauté Aromatics: In a pot, sauté the 1/2 large onion and 2-3 cloves garlic until translucent.
- Combine Ingredients: Add the 3 cups chicken broth, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 14.5 oz white hominy, and the prepared chile sauce to the pot.
- Add Ham: Add the ham chunks to the pot. Since the ham is already cooked, you don't need to simmer it as long as you would with raw pork.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat and simmer for about 30-45 minutes. This is to allow the flavors to meld together, but you don’t need to cook it for hours since the ham is already cooked.
- Adjust Seasonings: Taste and adjust the Salt, pepper and spices as needed.
- Serve: Serve the pozole with your chosen garnishments. shredded cabbage, sliced radishes, diced avocado, chopped cilantro, and lime wedges
Notes
- Customize Your Protein: While this recipe calls for pork or ham, you can substitute chicken, turkey, or even make a vegetarian version with beans or tofu for a lighter alternative.
- Control the Spice Level: Adjust the amount of dried chiles to suit your preferred level of heat. For a milder broth, use fewer guajillo and ancho chiles, or deseed them before soaking.
- Make Ahead: Pozole often tastes even better the next day as the flavors continue to develop. Prepare it a day in advance and simply reheat before serving.
- Garnish Options: Garnishes are key to adding freshness and texture. Feel free to experiment with other toppings like crispy tortilla strips, diced onions, or sour cream for extra richness.
Nutrition
Serving: 400gCalories: 375kcalCarbohydrates: 43gProtein: 28gFat: 12gSaturated Fat: 4gSodium: 900mgFiber: 7gSugar: 4g
Did You Like This Recipe?Take a picture and mention us on Pintrest @HispanicFoodNetwork or tag it with #hispanic_food_network! Don't forget to subscribe to our email list for more recipes!