Description
A slow-simmered, comforting red pork stew with hominy and dried chiles, designed to be a nourishing, hands-off meal that heals the soul.
Ingredients
Scale
- 3–4 lbs pork shoulder (Boston butt), cut into large chunks
- 10–12 dried Guajillo chiles, stems and seeds removed
- 4–6 dried Ancho chiles, stems and seeds removed
- 1 large yellow onion, quartered
- 6–8 cloves garlic, peeled
- 2–3 bay leaves
- 1 teaspoon Mexican oregano
- 2 cans (24 oz each) white hominy, drained and rinsed
- 8 cups low-sodium chicken broth or water
- 2 cups shredded cabbage or lettuce
- 4–5 radishes, thinly sliced
- 2–3 limes, cut into wedges
- 1–2 avocados, sliced or diced
- 1 bunch cilantro, chopped
- Dried oregano for sprinkling
- Grated Cotija or Queso Fresco cheese (optional)
Instructions
- Remove stems and seeds from dried Guajillo and Ancho chiles. Break into pieces and soak in hot water for 15-20 minutes until soft.
- In a large Dutch oven or heavy-bottomed pot, combine pork chunks, quartered onion, garlic cloves, bay leaves, and broth/water. Bring to a boil, then reduce heat to low, cover partially, and simmer for 1.5 to 2 hours until pork is fork-tender. Skim foam from the surface.
- Drain soaked chiles, reserving some liquid. Blend chiles with a splash of soaking liquid and optional bay leaves until smooth to create a vibrant red paste.
- Remove tender pork from the pot and set aside. Strain the broth through a fine-mesh sieve, discarding onions and garlic. Return clear broth to the pot.
- Add the blended chile sauce to the broth and bring to a gentle simmer.
- Shred the pork, discarding large pieces of fat or gristle. Add shredded pork and drained hominy to the red broth. Simmer uncovered for 30-45 minutes.
- Taste the broth and add salt and Mexican oregano as needed. Let the pozole rest off the heat for 10 minutes to allow flavors to meld.
- Ladle into bowls and serve with toppings: shredded cabbage, radishes, avocado, lime wedges, dried oregano, and cheese.
Notes
This recipe is forgiving and can be made in a slow cooker (low 8 hours or high 4-5 hours). The flavors deepen overnight, making it excellent for meal prep. Keep toppings separate when storing. If the sauce is too thick, add more broth when blending. If the pork is tough, continue simmering.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 large bowl
- Calories: 450
- Sodium: 600
- Fat: 18
- Carbohydrates: 40
- Fiber: 8
- Protein: 35
Keywords: Mexican Pozole, Pozole Rojo, pork stew, hominy soup, comfort food, slow cooker recipe, Mexican cuisine, red chile stew