Pozole Rojo – Authentic Pozole Rojo is a rich stew made from tender pork, hominy, and a savory chili-based broth. Pile your bowl high with fresh toppings like radishes, cilantro, cabbage, onions, and Mexican oregano.
WHAT IS POZOLE?
Pozole is a cross between a soup and a stew and most often includes pork and hominy; other versions feature chicken or leftover turkey. There are three types of pozole, each one reflecting the colors on the Mexican flag. Pozole Rojo has a red broth, the broth for Pozole Blanco is white, and Pozole Verde’s broth is green.
WHAT YOU NEED TO MAKE THIS RECIPE
- Avocado Oil: Sear the pork with avocado oil.
- Pork: A 2½ pound pork shoulder feeds my family and extended family with leftovers.
- Chilies: I use a combination of chili to create vibrant, red broth, including canned chipotle in adobo sauce, dried ancho chili, and guajillo chilies.
- Better Than Bouillon: I use Better Than Bouillon and water in place of stock. It’s flavorful, easy, and something I always keep in my pantry. You can use store-bought chicken broth if you prefer.
- Onion: Blistered onion deeply flavors the broth.
- Spices: Season our pozole recipe with cumin, Mexican oregano, and bay leaves to highlight the pork and chilies.
- Garlic Head: I use a whole head of garlic; it’s whisked in at the end to flavor the broth.
- Hominy: Canned hominy takes some of the work out of the pozole; if you decide to use dried hominy, set aside time to prepare it.
- Garnish: Pozole is all about toppings, at least for me; make the stew your own with a variety of toppings like radishes, red onion, cabbage, cilantro, lime wedges, avocado, red pepper flakes, and Mexican oregano.
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FREQUENTLY ASKED QUESTIONS
I grew up in Arizona hearing it called pozole, but some refer to it as posole. The posole spelling is commonly used in the United States.
I make pozole for most of our holiday meals, and I often prepare pozole with hominy as the main ingredient since my sister is a vegetarian. Here are some substitutions to consider to make it vegetarian and vegan-friendly.
• Use Vegetable Better Than Bouillon.
• In place of meat, double the hominy, using 2 – 29 oz cans instead, or add mushrooms, jackfruit, chickpeas, poblano peppers, pinto beans, and corn.
You sure can. First, allow the stew to cool completely, then add it to a freezer-safe bag or container. Pozole can freeze for up to 3 months. When you’re ready to eat, defrost it in the fridge overnight. To serve, warm the stew on the stovetop, prepare your toppings, and enjoy!
YOU SHOULD ALSO TRY:
- Chunky Salsa with Avocado and Cilantro
- Taco Seasoning
- Cinco De Mayo Recipes
- How to Prepare Corn Tortillas
Pozole Rojo in the Instant Pot
For the Pozole:
- 1 tablespoon avocado oil
- 2½ pounds pork shoulder, cut into 1-inch pieces
- 1 large white onion, quartered
- 5 guajillo chilies, dried
- 5 ancho chilies, dried
- ¼ can chipotle en adobo
- 1 tablespoon Chicken Better Than Bouillon
- 6 cups water
- 2 teaspoons cumin, ground
- 1 tablespoon Mexican oregano
- 2 bay leaves
- 1 garlic head, cut off, and discard the top third, leaving the head intact
- 1-29oz. can hominy, drained, and rinsed
For the Garnish:
- radishes, thinly sliced into rounds
- red onions, diced
- cabbage, shredded
- cilantro, chopped
- avocado, cubed
- lime wedges
- red pepper flakes
- Mexican oregano
- Warm oil in an Instant Pot on saute mode until it begins to smoke.
- Add the pork in a single layer and let it brown for 3-4 minutes. Repeat with the remaining pork, and set it aside.
- Add the remaining ingredients, chili mixture, and pork; stir to incorporate. Secure the lid on the Instant Pot and cook on manual high pressure for 50 minutes with quick release.
- Using tongs, retrieve the garlic head from the broth. Squeeze the garlic head to release the cloves into the broth, and whisk to combine.
- Garnish with red radish, red onion, cabbage, cilantro, lime wedges, avocado, chili flakes, cotija cheese, and Mexican oregano. Serve with corn tostadas.