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Pozole Rojo

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This could just be the best pozole rojo recipe out there!

Who doesn’t love a good pozole rojo. When I was growing up, my parents made pozole rojo at least once a month and it was always a big hit.

Smoking and then cooking the pozole on the barbecue is my favourite way to cook it. You could, however use this same cooking method in your oven if you would rather. You will find my oven method in the notes below.

Pozole Rojo served in a dish with garnishes.

What is pozole rojo?

Pozole rojo is a traditional Mexican stew that is particularly popular in central and southern regions of Mexico. The dish is known for its rich red broth, which is achieved through the use of dried red chilies.

The main ingredients of pozole rojo typically include:

1. Hominy (large white corn kernels that have been dried, treated, and then cooked)
2. Pork meat (usually pork shoulder or another cut suitable for stewing)
3. Dried red chilies (such as guajillo, ancho, or pasilla chilies) for the red color and flavor
4. Garlic
5. Onion
6. Spices and herbs such as cumin, oregano, and bay leaves
7. Garnishes such as shredded cabbage or lettuce, sliced radishes, chopped cilantro, diced onions, lime wedges, and dried oregano

The dish is prepared by simmering the pork and hominy <— Affiliate Link, in the red chili broth until the meat is tender and the flavors have melded together. It’s typically served hot and garnished with an array of fresh toppings, allowing each diner to customize their bowl according to their preferences.

Pozole rojo is often enjoyed during celebrations and gatherings, particularly around holidays such as Christmas and New Year’s, but it can be found year-round in many Mexican restaurants and homes.

Is pozole rojo easy to make?

Yes! This is a dish that can be prepared in one pot. In this case I made pizole rojo on the barbecue because I love the smoky flavour. I did end up using two pots though as I needed a larger pot to hold all that delicious broth.

Do you have to cook pozole rojo on the barbecue?

Absolutely not! In fact it is usually cooked in a pan on the stove.

I think you will love my smoky barbecued pizole though so if you like cooking outdoors over fire like I do, try this recipe as written!

How do you cook pozole rojo on the your stove?

When I cook pozole in a pot on the stove, I cut the pork into large bite sized pieces and then sear it in a little olive oil. Then all you need to do is add all of the ingredients except for the hominy and let it simmer for about 3 hours or until the meat is tender. 

Once the meat is tender, remove the dried chillies, garlic and onion and blend it until smooth with a little of the cooking liquid.

Pour this chili paste back into the pan. Add the hominy and let it simmer for another 30 minutes and then season with salt and pepper to taste.

How do you cook pozole rojo in your oven?

The oven cooking method is exactly the same as this barbecue version. You just won’t get the smoky flavour but it will still be delicious and also closer to what you might be served at most Mexican restaurants and homes.

What is hominy?

Hominy is a type of processed corn that is commonly used in various cuisines, particularly in Latin American and Southern United States cooking.

It’s made from dried maize (corn) kernels that have been treated with an alkali solution, usually a mixture of water and either lime (calcium hydroxide) or lye (sodium hydroxide). This process, known as nixtamalization, softens the corn kernels, removes the hulls, and increases their nutritional value.

The resulting hominy has a unique flavour and texture compared to untreated corn. It is larger, chewier, and has a slightly nutty flavour.

Hominy can be found in various forms, including whole kernels, cracked kernels, or ground into masa harina, a type of corn flour used to make tortillas and other corn-based dishes.

In Mexican cuisine, hominy is a key ingredient in dishes like this pozole rojo. 

Where can you purchase hominy?

Outside the US and Mexico, hominy can be difficult to find but it is available at specialty shops and online. 

It is available in dried form and also canned. I recommend using canned hominy as dried hominy needs to be soaked overnight and then be cooked for a long time to become tender.

As the hominy cooks in the pozole rojo, it not only soaks up the flavour of the soup but also adds its own flavour to the soup. So it is an essential ingredient for pozole rojo.

You can purchase canned (tinned) hominy in the UK here. <— Affiliate Link.

What other special ingredients are required to make pozole rojo?

This is a traditional Mexican soup which calls for ingredients that you might not find at your local supermarket. 

You will need Mexican dried chilies such as guajillo, ancho, or pasilla chilies. These are available at some supermarkets, specialty shops and online. <— Affiliate Link

Corn tortillas make a good garnish as shown in the photographs below. These too are available at specialty shops and online. <— Affiliate Link

How long can you store pozole in the fridge?

You should be able to store pozole rojo in an air-tight container for 3 to 4 days. 

In fact, it will actually get better as the flavour will develop as it sits. This mean that you can make pozole rojo a day or two ahead of serving if more convenient.

Can you freeze pozole?

Yes and it freezes really well for up to 6 months. Pour the pozole into a plastic container with a tight fitting lid. 

You can also store it in freezer bags. If doing this, try to get as much air out of the bag as you can before sealing it.

If freezing, be sure to freeze it in portion sizes that are convenient for you.

Pro Tips.

1. Use high-quality dried chilies: The flavor and color of pozole rojo heavily rely on the dried chilies used to make the broth. Opt for high-quality, flavorful dried chilies such as guajillo, ancho, or pasilla. Remove the stems and seeds before adding them to the pan. Toasting the chilies lightly before soaking can also enhance their flavor.

2. Take your time with the broth: To develop deep flavors in the broth, simmer it slowly and patiently. Allow the pork and hominy to cook low and slow in the chili-infused broth, giving ample time for the flavors to meld together. This slow cooking process helps tenderize the meat and allows the hominy to absorb the rich flavors of the broth.

3. Don’t skimp on the garnishes: Pozole rojo is traditionally served with a variety of garnishes that add texture, freshness, and additional flavor to the dish. Some common garnishes include shredded cabbage or lettuce, sliced radishes, chopped cilantro, diced onions, lime wedges, and dried oregano. Encourage diners to customize their bowls with their favorite toppings, enhancing the overall experience of the dish.

Step by step photographs.

The ingredients for the pozole

Get all your ingredients together before starting. It’s easier that way.

Placing the pork shoulder over an indirect heat on the barbecue.

Place the pork shoulder over an indirect heat on your barbecue and cook for about 3 hours at 250F/125C.

The pork shoulder after 3 hours of smoking.

After 3 hours, the pork shoulder will be cooked through but still a bit too tough.

The pork shoulder in a casserole dish covered with water and the remaining ingredients.

Place the pork shoulder in a casserole dish and pour in 8 cups (2 litres) boiled water and the rest of the ingredients.

The pork covered with foil in a dish on the barbecue.

Cover and cook for another 2 to 3 hours, turning the meat once half way through cooking.

The pork after three hours of cooking.

After 3 hours, the pork will be pull apart tender.

Removing the meat and the whole ingredients from the cooking broth.

Transfer the meat to a cutting board and then transfer the chillies, garlic and onion to a blender with about 500ml (2 cups) of the cooking broth.

Blending the chilies, onion and garlic to a fine paste with the broth.

Blend the chilies, onion and garlic to a fine paste.

Pouring the blended chili paste into the broth in a large sauce pan.

Pour all the cooking liquid into a large saucepan. Add the blended chili paste and 8 cups (2 litres) chicken stock.

Pouring the hominy into the simmering broth.

Bring this broth to a simmer over a medium-high heat and add the hominy.

Tearing the meat apart into large chunks.

Tear the meat apart into large chunks.

Adding the meat to the pozole broth.

Add the meat to the pozole broth and allow to simmer for another 30 minutes.

Slicing tortillas for the garnish.

If you would like to add fried tortilla as a garnish, slice them into thin strips. I used 25 small street style tortillas and they all went!

Frying the tortilla strips in oil.

Fry the tortilla strips in hot oil until crispy and then transfer with a slotted spoon to a paper towel to soak up any excess oil.

Dividing the pozole rojo into individual bowls and serving with a selection of garnishes.

Divide the pozole rojo into individual bowls and serve with a selection of garnishes.

A bowl of pozole rojo served with garnishes such as cheese, shredded cabbage, sliced radishes, coriander (cilantro) and crispy corn chips.

Everyone can garnish their pozole rojo with a selection of popular garnishes such as shredded cabbage, sliced radishes, cheese, chopped onion, coriander (cilantro) and crispy corn strips.

Pizole rojo topped with a selection of popular garnishes.

Enjoy!

 

If you like this pozole rojo recipe, you might like to try some of these Mexican favourites too!

Steak Tacos
Crock Pot Birria Tacos
Shredded Beef Tacos
Texas Chili
Chili con Carne
Pork Pibil Tacos
Birria Ramen
Pork Carnitas
Birria de Res

Have you tried this pozole rojo recipe?

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Yield: 12

Pozole Rojo

Pizole rojo topped with a selection of popular garnishes.

This delicious barbecued pork pozole rojo can also be cooked on the stove. Please see notes for instructions on how to do this but I hope you try this barbecued version.

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients

  • (7 lbs) 3.5kg pork butt (pork shoulder), bone in
  • 4 dried guajillo, stem and seeds removed
  • 4 ancho chiles, stem and seeds removed
  • 2 pasilla chilies, stem and seeds removed
  • 2 chipotle in adobo
  • 10 cloves garlic
  • 2 medium onions, roughly chopped
  • 3 bay leaves
  • 1 tbsp ground cumin
  • 2 tbsp Mexican oregano
  • 2 x white hominy
  • 8 cups) 2 litres) low sodium chicken broth
  • TO GARNISH
  • 1 onion, diced
  • 4 limes, quartered
  • 1 small cabbage, shredded
  • 10 radishes, thinly sliced
  • Chopped coriander (cilantro)
  • Corn tortillas, thinly sliced

Instructions

  1. Build an indirect heat fire on your barbecue. Open the top and bottom vents completely and bring the heat up to 260F/125C. When this temperature is reached, close the bottom vent until it is about a quarter open and maintain this heat by adjusting the top vent. Once you have a steady heat, place your pork shoulder on the grate opposite the coals. Allow it to smoke for about 3 hours in this way.
  2. If you are using a ceramic BBQ like a Kamado Joe or Egg, place the heat deflector plate below the meat for indirect cooking.
  3. After three hours of smoking, The pork is ready to cook with the other ingredients. Remove the pork from the cooking grate and place it in a large casserole dish. Close the lid of the barbecue and bring the cooking temperature up to 350F/175C.
  4. Pour 8 cups (2 litres) boiled water into the casserole dish with the pork and then add the dried chilies, chipotle in adobo, garlic, onion, bay leaves, cumin and oregano. Cover it all loosely with foil and place back over indirect heat in your barbecue and let it cook until the meat is pull apart tender. This could take about 2 to 3 more hours.
  5. When the meat is tender, remove it from the pan. Place the chilies, onion and garlic in a blender with some of the cooking broth and blend until smooth. At this point, I decided to use a larger sauce pan and cook it indoors on the stove.
  6. Pour it all into a large saucepan and add 8 cups (2 litres) chicken broth and bring to a simmer over a medium-high heat.
  7. Add the blended chili paste and the hominy. Pull the meat into large chunks and then add the meat and simmer for an additional 30 minutes. Season with salt and pepper to taste and then divide into serving bowls.
  8. Serve with a selection of garnishes such as shredded cabbage, slice radishes, coriander, cheese, chopped onion and/or fried corn tortilla strips.

Notes

Stovetop Instructions

  • Cut the pork into 7.5cm (3 inch) pieces and sear it for a couple of minutes. Do not overcrowd the pan. You want to sear the meat in one layer so do this in two batches if necessary.
  • Then add the remaining ingredients with enough water to cover the meat and bring to a simmer over a medium-high heat. Once it begins to simmer, reduce the heat to medium and simmer for 2 to 3 hours or until the meat is fork tender.
  • Using a slotted spoon, remove the garlic, onion and chillies from the broth. Blend with about 500ml (2 cups) of the cooking broth into a smooth paste and then pour it back into the pot.
  • Add 8 cups (2 litres) chicken stock and simmer it all for a further 30 minutes. Season with salt and pepper to taste before serving.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 847Total Fat: 56gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 251mgSodium: 304mgCarbohydrates: 14gFiber: 3gSugar: 4gProtein: 69g

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