Pozole Rojo (Pork and Hominy Stew)

I can honestly say Pozole Rojo (Pork and Hominy Stew) would be in the top 5 of my all-time favorite things to eat.   I’d like to say that my recipe 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. 

5.0 from 2 reviews
Pozole Rojo (Pork and Hominy Stew)
Prep time
Cook time
Total time
This Pozole Rojo (Pork and Hominy Stew) is Mexican comfort food at its very best. The deep flavors of the broth, combined with the hominy and ancho chili sauce can not be beat. If you can find pig's feet at your butcher, ask him to cut them in half for you, and add them in with the other pork. I sometimes find pork neck bones that I use that add great flavor. I like to start the broth the night before, let it simmer for about 2½ hours, and then let it cool in the broth all night, and then I shred the meat the next day. It just continues to deepen the flavors through the night. Just amazing!
Recipe type: Soup or Stew
Cuisine: Mexican
Serves: 6 - 8
  • 2 lbs of any combination of: country-style pork ribs, boneless pork shoulder butt, pork belly
  • 2 lbs of 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 teaspoon 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
  1. 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.
  2. 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.
  3. If possible, let the pork cool in the broth overnight.
  4. 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.
  5. Shred the meat and set aside.
  7. 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.
  8. Place the peppers, 1 onion (roughly chopped), 6 garlic cloves, oregano, a ½ teaspoon of salt, and 1½ cups of the chili soaking water into a blender or food processor. Puree until very smooth.
  9. Strain the sauce through a fine mesh sieve.
  10. 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.
  12. In a large pot (a Dutch oven works well), add the broth and heat over medium-high heat.
  13. Add the ancho chili sauce to the broth and bring to a boil.
  14. Lower the heat and add the meat and simmer for 10 minutes.
  15. Add the hominy.
  16. Taste for seasoning, you'll probably need to add about a 1 teaspoon of salt. Add a little at a time.
  17. Heat through.
  18. Serve in bowls with garnishes.
  19. Enjoy!



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