Meal Prep · Mexican
Pozole Rojo
A hearty and vibrant Mexican stew, traditionally made with hominy and tender pork or chicken in a rich red chile broth.
Ingredients
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Step-by-step- Place pork shoulder, one halved onion, 6 cloves garlic, bay leaves, 1 tbsp salt, and peppercorns in a large pot. Cover with about 10-12 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until pork is very tender and easily shredded.
- While pork cooks, prepare the red chile sauce. Remove stems and seeds from all dried chiles. In a separate pot, cover chiles, halved tomatoes, and 1/2 onion with water. Bring to a boil, then reduce heat and simmer for 10-15 minutes until chiles are softened. Drain, reserving about 1/2 cup of the chile soaking water.
- Transfer the softened chiles, tomatoes, 1/2 onion, 3 cloves garlic, oregano, cumin, and 1/4 cup reserved chile water (or pork broth) to a blender. Blend until very smooth. If needed, add more chile water or broth to achieve a smooth consistency. Strain the sauce through a fine-mesh sieve into a bowl to remove any skin or seeds, pressing down on solids.
- Once pork is tender, remove it from the pot and shred using two forks. Discard the onion halves, garlic cloves, bay leaves, and peppercorns from the broth. Skim any excess fat from the broth if desired.
- Return the shredded pork to the pot with the broth. Add the drained and rinsed hominy and the strained red chile sauce. Stir well to combine.
- Bring the pozole to a gentle simmer. Cook for at least 30 minutes, allowing the flavors to meld. Taste and adjust salt as needed.
- Serve hot in large bowls, garnished generously with shredded cabbage or lettuce, radishes, diced onion, lime wedges, and avocado. Serve with tostadas on the side.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 30 g |
| Fiber | 8 g |
| Sodium | 800 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled pozole in an airtight container. The flavors often deepen overnight.
Freezer Up to 3 months
Allow pozole to cool completely. Transfer to freezer-safe containers or bags, leaving some headspace. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of broth or water if it’s too thick. For microwave, heat in 1-minute intervals, stirring in between.
Chef’s Corner
- For an extra layer of flavor, lightly toast the dried chiles in a dry skillet for 1-2 minutes before soaking. Be careful not to burn them, as this can make them bitter.
- Don’t skip straining the chile sauce! This step ensures a silky, smooth broth free of any fibrous bits from the chiles.
- The garnishes are crucial for pozole! Offer a variety so everyone can customize their bowl to their liking.
- If you prefer chicken pozole, use a whole chicken or chicken pieces (thighs, drumsticks) instead of pork. Cook until the chicken is tender and easily shredded (usually 45-60 minutes).
