Pozole Rojo (Pork and Hominy Stew)
We can honestly say that this bowl of goodness is in the top 5 of our all-time favorite things to eat. It’s really that good.
It’s steeped in Mexican tradition and heritage and the flavor is unmatched.
HOW TO MAKE POZOLE ROJO
The use of ancho chiles is one of the reasons we love this stew so much.
Deep, rich flavors, with just a touch of heat.
Straining the sauce is really important to reach the velvety, luxurious texture.
A Chinoise works well, but so does a fine leash sieve or colander.
Use a wooden spoon (and a little elbow grease) to work the sauce through.
And we’ve said it before, and we’ll say it again…nothing makes a soup or stew much better than a homemade stock as a base.
This stock here is no exception.
Easily make the stock a day in advance, or even a couple weeks in advance (will freeze perfectly for a couple weeks).
And we absolutely love hominy.
HOMINY IS COMMON IN MEXICAN CUISINE
Hominy is made from dried corn kernels and has been around for centuries. It was an important part of Native Americans’ diets for multiple generations.
We love the earthy, corn-like texture and of hominy. If you were making this dish in the most authentic fashion, you would go with corn that has gone through the nixtamalization process, but we’ll just used good-ole store-bought hominy…it does the trick just fine.
And the use of shredded pork is perfect for Pozole Rojo.
Classic. Traditional. Delicious.
Talk about layers and layers of flavor.
I’d like to say that my recipe for Pozole Rojas is 100% authentic, but for it to be truly authentic Mexican pozole, you’d use a whole (or half) pig’s head, and pig’s feet, and you’d go with fresh nixtamal corn for the hominy.
While I always strive for 100% authenticity, for those elements of the recipe, I let my beloved neighbors south of the border perform those steps. My version is still very authentic tasting, and no matter what, both the Loon and I shout for joy every time we take our first mouth-watering bite. Just incredible. 145% Loon Approved.
Be sure not to skip the condiments for this stew, they are what round out the dish to make the perfect bowl of heart-warming comfort food.
Now…go and make this amazing Pozole Rojo (Hominy and Pork Stew)
Pozole Rojo (Pork and Hominy Stew)
- 2 lbs any combination of: country-style pork ribs, boneless pork shoulder butt, pork belly
- 2 lbs any combination of: pigs feet, or trotters, neck bones, pork shanks (if you can't find any of this, just use a bone-in pork shoulder, or double up on your country-style ribs)
- 2 medium Spanish onions peeled and quartered (you'll need one for the broth, and one for the ancho sauce)
- 12 large garlic cloves you'll need 6 for the broth, and 6 for the ancho sauce
- Kosher salt
- 8 dried ancho chiles stems removed and seeded
- 1 tsp Mexican oregano
- 2 15 oz cans hominy drained
- Napa cabbage shredded
- Radishes thinly sliced
- Avocado peeled and sliced
- Cilantro chopped
- Fried corn tortilla strips
- Lime wedges
- Place pork, 1 onion (quartered) and 6 garlic cloves in a large stock pan and fill with water to cover, about 4 to 6 quarts.
- Bring to a boil, then lower the heat and simmer for 2 and half hours, skimming the impurities off the top as they accumulate. If necessary, add more hot water to keep the pork submerged.
- If possible, let the pork cool in the broth overnight.
- Remove the pork from the broth and trim off any excess fat. Discard the bones, onion and garlic. Strain the stock into a large pot. Set aside.
- Shred the meat and set aside.
MAKE THE ANCHO SAUCE
- Bring a medium pot of water to a boil, turn off the heat, and place the ancho chiles in the hot water. You may want to lower a plate on top of them to keep them submerged. Let them sit in the hot water for 30 minutes until they become soft.
- Place the peppers, 1 onion (roughly chopped), 6 garlic cloves, oregano, a 1/2 teaspoon of salt, and 1 1/2 cups of the chili soaking water into a blender or food processor. Puree until very smooth.
- Strain the sauce through a fine mesh sieve.
- Add the sauce to a medium sauce pan and simmer over medium heat for 25 minutes until slightly thickened and reduced to about 1 cup.
FINISH THE SOUP
- In a large pot (a Dutch oven works well), add the broth and heat over medium-high heat.
- Add the ancho chili sauce to the broth and bring to a boil.
- Lower the heat and add the meat and simmer for 10 minutes.
- Add the hominy.
- Taste for seasoning, you'll probably need to add about a 1 teaspoon of salt. Add a little at a time.
- Heat through.
- Serve in bowls with garnishes.