Entree: Mexico – Jalisco – Pozole Rojo

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 2 hrs 30 min

Total 3 hrs 30 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, bone-in, cut into 2–3 in (5–7 cm) pieces
- 8 cups (1.9 L) water, plus more as needed for simmering
- 1 lb (450 g) pork neck bones or spare ribs (optional, for richer stock)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 medium white onion, halved (about 8 oz / 225 g)
- 6 garlic cloves, peeled (about 1.5 oz / 45 g)
- 4 dried guajillo chiles, stems and seeds removed (about 20 g)
- 2 dried ancho chiles, stems and seeds removed (about 15 g)
- 2 medium Roma tomatoes, roasted or charred (about 10 oz / 300 g)
- 1 small white onion, roughly chopped for blending (about 6 oz / 170 g)
- 2 garlic cloves, peeled (for blending) (about 0.5 oz / 15 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (2 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cumin
- 1 bay leaf
- 3 cups (510 g) canned white hominy, drained (about two 15 oz / 425 g cans drained)
- 1/4 tsp (1 g) freshly ground black pepper
- Garnishes:
  - 4 cups (200 g) thinly shredded green cabbage
  - 6–8 radishes, thinly sliced
  - 1 small white onion, finely chopped (about 6 oz / 170 g)
  - 1 cup (15 g) chopped fresh cilantro
  - 6 lime wedges
  - Dried oregano for sprinkling (optional)
  - Crushed chile flakes or Mexican chile oil (optional)
  - Warm corn tortillas or tostadas, for serving (about 12 small tortillas)

Instructions

Short Description:
A hearty Jalisco-style pork and hominy stew simmered in a bright, smoky red chile broth and served with classic fresh garnishes. This pozole rojo is rich, comforting, and built to be eaten as a filling main course.

Regional Notes:
Jalisco's version emphasizes a red chile blend (commonly guajillo and ancho) that gives the broth its characteristic color and slightly smoky, fruity flavor. Unlike some other regional pozoles that use chicken or lighter broths, this recipe uses pork and a long-simmered stock with hominy for a robust, savory entree typical of Western Mexico.

1. Rinse the pork pieces and place them in a large stockpot with the neck bones (if using). Add 8 cups (1.9 L) water, 1 tsp (10 g) salt, and the halved onion and 6 garlic cloves. Bring to a gentle boil over medium-high heat, skimming foam and impurities that rise to the surface.
2. Reduce heat to low and simmer, covered, for 1.5–2 hours until the pork is very tender and the broth is flavorful. Add more water (1 cup / 240 ml at a time) if too much evaporates.
3. While the pork simmers, prepare the chile paste. Toast the guajillo and ancho chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Remove and let cool. Then briefly simmer the toasted chiles in 2 cups (480 ml) water for 10 minutes until softened. Drain, reserving some soaking liquid.
4. Char the Roma tomatoes over an open flame, under a broiler, or in a hot skillet until skins are blistered and blackened in spots. Let cool slightly.
5. In a blender, combine the softened chiles, charred tomatoes, chopped small onion, 2 garlic cloves (for blending), 1/4 cup (60 ml) of the reserved chile soaking liquid (or water), dried oregano, and ground cumin. Blend to a very smooth, deep-red sauce, adding up to 1/2 cup (120 ml) more soaking liquid to achieve a pourable consistency.
6. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Carefully pour the blended chile sauce into the hot oil and fry for 3–5 minutes, stirring, to deepen the flavor and remove rawness. If sauce is too thick, add a few tablespoons of water. Remove from heat.
7. When the pork is tender, remove the pork pieces from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Return the clear broth to medium heat.
8. Add the fried chile sauce to the strained broth and bring to a gentle simmer. Taste and adjust salt; add 1/4–1/2 tsp more salt if needed.
9. Add the drained hominy to the chile-broth and simmer for 20–30 minutes so the hominy absorbs flavor and the chile mellows. If the broth reduces too much, add up to 1 cup (240 ml) water.
10. While the hominy simmers, remove bones from the pork pieces and shred or chop the meat into bite-sized pieces (discard excess fat and bones). Skim excess fat from the surface of the pozole if desired.
11. Stir the shredded pork into the pozole and simmer an additional 5 minutes to heat through. Adjust seasoning with salt and 1/4 tsp (0.5 g) black pepper if needed.
12. Serve the pozole rojo hot in bowls and offer garnishes: shredded cabbage, sliced radishes, chopped white onion, cilantro, lime wedges, and dried oregano. Spoon pozole over warm corn tortillas or serve with tostadas on the side.
13. Leftovers keep well refrigerated for 3–4 days; flavors often deepen overnight. Reheat gently and add a splash of water or broth if too thick.