Pozole Rojo Mexicano

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Pozole Rojo Mexicano 😋🌶️🍲

Pozole Rojo Mexicano is a traditional Mexican stew that is loved for its rich, hearty flavor and vibrant red color. Made with tender meat, hominy, and a blend of flavorful dried chiles, this dish is a celebration of taste, culture, and comfort. Whether served on festive occasions or enjoyed as a warming family meal, pozole rojo never fails to impress.

Ingredients

For the Base:

  • 2 lbs pork shoulder or chicken, cut into chunks
  • 1 can (15 oz) hominy (maíz pozolero), drained and rinsed
  • 4 cups chicken or pork broth
  • 4 dried guajillo chiles, stems and seeds removed
  • 2-3 dried ancho chiles, stems and seeds removed
  • 1 medium onion, chopped (divided)
  • 4 cloves garlic, minced
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil

Fresh Toppings:

  • Shredded cabbage
  • Diced radishes
  • Avocado slices
  • Lime wedges
  • Chopped cilantro
  • Tortilla chips

Instructions

1. Prepare the Chiles

  1. Heat a dry skillet over medium heat and toast the dried guajillo and ancho chiles for 1-2 minutes until fragrant. Be careful not to burn them, as this can make the chiles bitter.
  2. Transfer the toasted chiles to a blender, add 1 cup of broth, and blend until smooth. Set aside this rich red chile sauce.

2. Cook the Meat

  1. Heat the vegetable oil in a large pot over medium heat. Add half of the chopped onion and sauté until translucent.
  2. Add the minced garlic and cook for an additional minute.
  3. Add the pork shoulder or chicken to the pot and brown it on all sides, allowing a deep flavor to develop.

3. Combine Ingredients

  1. Pour the blended chile mixture into the pot with the meat.
  2. Add the remaining broth, oregano, cumin, salt, and pepper.
  3. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the meat is tender. If using chicken, it should be cooked through and easy to shred.

4. Add Hominy

  1. Stir in the hominy and simmer for an additional 30 minutes, allowing the flavors to meld and the hominy to heat through.

5. Serve

  1. Ladle the pozole into bowls and top with shredded cabbage, diced radishes, avocado slices, lime wedges, chopped cilantro, and crunchy tortilla chips for added texture and flavor.
  2. Serve with lime wedges on the side for an extra burst of brightness.

Tips for the Best Pozole Rojo

  • Meat Choices: While pork shoulder is traditional, chicken can be used as a lighter alternative. You can also use a combination of pork and chicken for a unique flavor.
  • Hominy: Maíz pozolero (hominy) is a key ingredient that gives pozole its distinct texture. Make sure to rinse it thoroughly before adding it to the pot.
  • Chiles: Toasting the dried chiles enhances their flavor, but be careful not to burn them. If you prefer a spicier pozole, you can add a chile de árbol to the mix.
  • Make Ahead: Pozole tastes even better the next day as the flavors have more time to meld. Reheat gently on the stove and add fresh toppings just before serving.

Why You’ll Love This Dish

  • Authentic Flavor: A deliciously authentic taste of Mexican cuisine that’s perfect for family gatherings and celebrations.
  • Customizable Toppings: Everyone can personalize their bowl with fresh toppings like cabbage, radishes, and avocado.
  • Hearty and Filling: The combination of tender meat, hominy, and a rich broth makes this stew a satisfying meal.

Conclusion

Pozole Rojo Mexicano is more than just a meal — it’s a culinary experience rooted in Mexican heritage. The bold, earthy flavors from the guajillo and ancho chiles, combined with tender meat and hearty hominy, create a stew that’s perfect for celebrations, family dinners, or anytime you’re craving a taste of tradition. Customize it with your favorite toppings, serve it hot, and enjoy the warm, comforting taste of Mexico in every bowl.

🍼 ¡Disfruta de tu pozole rojo! 😋🌶️

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