“Pozole Rojo – Mexican Pork Stew”

Feeling like winter around your house? Mine, too but that’s what makes it so easy to make my Pozole Rojo – Mexican Pork Stew. When there is a chill in the air, nothing could be any better than a big bowl of piping hot soup or stew. Savory and spicy, meaty and brothy, and served with optional toppings. The toppings are what makes this stew come to life with add-ins like a squeeze of lime juice, chopped green onions, avocado, and creamy Mexican crema. Add whatever toppings you love and dinner is on.

Pozole Rojo – Mexican Pork Stew

This stew is great for cooking on a day off, on the weekend or when a winter snow storm is approaching. Reason being is the simmering time, about 3 to 4 hours. But when you know something delicious and unforgettable is coming from your kitchen it’s so worth all the effort. I love spending the day cooking and creating new recipes. This is not a new recipe but my version and I’ve had the chance to consume pozole rojo in my travels. Let me just say this will be a meal to remember.

Pozole Rojo – Mexican Pork Stew

The base of this stew is always made with a variety of dried chiles which are lightly blistered. Seasonings plus chiles are boiled for a few minutes and left to cool. Blend mixture in a blender until smooth and set aside for the time being. Careful with tasting as the chile sauce can be quite hot in this form.

Pozole Rojo – Mexican Pork Stew

Now, heat oil in a Dutch oven and lightly brown pork with cumin and salt. Pour in chicken broth and three-quarters of the chile sauce. Add in bay leaves and simmer stew for 3 hours. Remove pork and strain cooking liquid, adding liquid back to pot with the tender shredded meat, discarding solids. Stir in hominy and remaining broth. Adjust seasoning with remaining chile sauce if needed, cooking for 1 hour or until hominy is soft.

Pozole Rojo – Mexican Pork Stew

Here’s the deal, ladle pozole rojo into serving bowls and serve with toppings of your choosing. Trust me, this stew on a cold’s winter night with a Corona, Dos Equis, Modelo. I promise a warm tummy and a happy heart. Great for entertaining a group of friends or leftovers for lunches. Never tried Pozole Rojo – Mexican Pork Stew, I suggest making it soon yet if you have, hope you enjoy my version.

Pozole Rojo – Mexican Pork Stew

 

Pozole Rojo – Mexican Pork Stew

2 of each dried Ancho, Guajillo, Pasilla, and Arbol chiles

1 1/2 cups water

Two pounds boneless pork shoulder, cut in half

2 T. Olive oil

2 t. ground cumin

2 t. kosher salt

1 medium white or yellow onion, cut into wedges

6 garlic cloves, peeled and smashed

1 t. dried Mexican oregano

1 t. ground black pepper

2 t. smoked paprika

2 bay leaves

8 cups low-sodium chicken broth

3 – 15 oz. cans white hominy, drained and rinsed

Mexican crema, chopped onion, cilantro, avocado or lime wedges (optional toppings)

 

Heat a skillet over medium heat, add in chiles, turning until lightly blistered. This takes 1 to 2 minutes. If using larger chiles, this may take a few more minutes, being careful not to burn, just blistered.

Remove chiles from heat to cool. Remove stem and seeds and place in a small saucepan with water. Bring to boil and allow chiles to cook for 5 minutes. Remove saucepan from heat to cool.

Pour chiles and liquid, onion, garlic, oregano, paprika, and pepper into blender or food processor and blend until smooth. Add in 1/2 cup water if too thick. Set aside for later.

In a 6-quart Dutch oven, heat Olive oil over medium-high heat. Coat pork with cumin and salt then place in Dutch oven. Lightly brown meat on all sides.

Pour in 5 cups chicken broth and 3/4 of chile sauce. Save rest for later to adjust to taste. I don’t recommend tasting at this point as chile sauce is hot in taste. Add in bay leaves, stir and cover with lid to simmer for 3 hours.

Remove pork from broth and shred meat. Strain broth in fine mesh strainer to remove solids then return broth back to pot along with meat, discarding solids.

Stir in hominy and remaining chicken broth. Taste to adjust seasonings with salt and remaining chile sauce. Simmer until hominy is tender, about 1 hour. Stew should be brothy.

Divide pozole into individual serving bowls and top with assorted toppings. Serve immediately.