Pozole rojo (mexican hominy stew)

Pozole Rojo is a traditional mexican recipe made with hominy and pork meat. A rich and delicious soup that will warm you up and make your heart sing!

If you do not know how to make pozole rojo at home, you have come to the right place because I will show you step by step how to do it, keep reading and find out all our tricks to prepare this delicious Mexican dish at home.

What is pozole rojo?

The name, of Nahuatl origin, means ‘foam’, because it is prepared with grains of a special corn called cacahuazintle. These grains will open during the cooking and make them resemble the foam..

There are several types of pozole that depend on the region in Mexico. The most common are red pozole (pozole rojo), white pozole, and green pozole. Although other less popular ones such as pozolillo (made with fresh corn) and pozole negro (made with black beans) are also appreciated in the country.

Pozole Rojo is made in a red broth (hence the name). This sauce is always made from dried red chili peppers, the most common being guajillo; although it is also common practice to add ancho chili or pasilla chili.

Personal notes

Even though I grew up eating pozole, truth is, pozole rojo wasn’t something I knew well because in my State (Colima) Pozole Blanco is more common than red posole.

But when I was a kid, we used to visit one of my grandmothers in a small town in Jalisco and pozole rojo was (and still is) a very popular dish there.

Anyway, I remember that pozole was kinda different. It wasn’t this intense red color, but some sort of pink and the grains were purple because they used always red (more like purple-ish) hominy.

I didn’t like it so much back then but later, when I moved to Aguascalientes (a central State) I had the opportunity to try the amazing red pozole they make there and I loved it from the first time.

Best meat for Pozole Rojo

Without a doubt, pork is the most used, although you can also prepare this red pozole with chicken. Traditionally to prepare pozole a whole pig’s head is used since it has a lot of flavour and fat; but is not so practical if you making less than 20 servings.

So other parts of the pork are also great for making pozole, specially if they’re the most flavoured cuts like belly, ribs and even pork rind.

Other less fatty cuts such as loin for example are also ideal since they provide flavour and at the same time, fewer calories.

Corn for pozole (Hominy)

The grains for pozole are of a type of corn called cacahuazintle; originally from Mexico and that is perfect for this type of dish.

In the preparation of this dish, the corn grains are first boiled in water and lime that will help remove the yellowish skin and leave the grain white, ready to be used. This process is called nixtamalization.

It is a bit difficult to get this type of corn outside Mexico; or even being familiar with nixtamalization. My advice is to use some type of grain that is ready to cook.

maíz mote peruano

For example, here where I live I find very easily the Peruvian mote corn, which is very similar to cacahuazintle. This corn can be found in almost all Latin american product stores.

And well, the other option is to use precooked hominy for pozole. It is sold in large cans or vacuum bags in those same stores or also online.

How to make pozole rojo

Before going to bed, place the corn into large bowl and cover with plenty of water. The next day you will notice that the corn has softened a bit. Discard the soaking water and wash the corn thoroughly with cold water.

hominy soaking overnight to make pozole rojo

Discard the little “heads” on the corn.  If you want the kernels to bloom then you need to “de-head” the kernels. De-heading means to pick off those little tips with your fingers.

This is a time consuming step since you have to do it to every single kernel. But you can also skip this step, it won’t compromise the flavour but only the texture.

If you using canned pre-cooked hominy, you can just rinse it with cold water and continue with the recipe. Just remember that pre-cooked hominy doesn’t need to cook for long periods of time.

hominy already soaked overnight for preparing mexican pozole rojo

Place hominy in a large pot and cover with 5cm (2″) of water. Cook over medium heat for about 3 hours or until the grains are al dente.

placing corn for pozole rojo

While the corn is cooking, prepare the sauce: Clean the guajillo chiles and soak them in hot water for about 20 minutes until they are soft.

Add all the ingredients for the sauce in a blender with the soaked chilies. Pour in one and a half cups of water (you can use the one from soaking the chilies) and blend until you get a very smooth sauce. Strain the sauce in a bowl and set aside.

preparing sauce for red pozole

After three hours the corn will start to “bloom” and you will notice because most of the kernels will be popping and the broth will have a thick consistency.

bloomed hominy - pozole rojo

Add the meat to the pot and then pour in the chilli sauce. Add enough water to cover the ingredients and mix well.

Add salt and bring to a boil. Low the heat and let it simmer discarding the foam that will appear as its cooking.

Mexican pozole rojo, almost ready. Cooked with pork meat.

Cook for about 2 to 3 hours, making sure the meat is always covered with broth. Once the meat and kernels are very tender, adjust with salt and turn off the heat.

If you notice that meat is well cooked but the kernels are not, take out the meat and place it in a bowl; then keep cooking hominy until is very soft.

Recipe notes

  • De-heading the corn kernels is the most tedious part of this preparation. I usually do it while watching something on television so I don’t get bored.
  • If you don’t want the pozole to be a bit spicy, you can discard the veins and seeds of the guajillo chillies.
  • If you don’t have a large pot you can use two mediums at the same time.
  • The pozole can be frozen. If you’ve made a lot and have some left over, you can put it in containers and store it in the freezer for up 4 months.
pozole rojo estilo jalisco

Pozole Rojo (mexican hominy stew)

Pozole Rojo is a traditional mexican recipe made with hominy and tender pork. A rich and delicious soup that will warm you up and make your heart sing!
PREP 1 hour
COOK 6 hours
TOTAL 19 hours
5 from 3 votes
Print Pin Rate
Servings: 10 servings

Ingredients 

  • 1 kg (2.2 lb) dry hominy (or 2,5 lb pre-cooked hominy)
  • 2 kg (4.4 lb) pork meat (see notes)
  • ½ kg (1.1 lb) pork rind

For the sauce:

  • 100 gr (1 medium) white onions (in big chunks)
  • 1 small garlic knob
  • 1 tsp whole cumin
  • 1 tsp pepper grains
  • 2 bay leaves
  • 1 tsp dry oregano
  • 6 guajillo chillies (see notes)

To serve:

  • lettuce (chopped)
  • onions (diced)
  • limes
  • radishes (diced)
  • chile de árbol sauce (see notes)
  • tostadas

Instructions

  • Before going to bed, place the corn into large bowl and cover with plenty of water.
  • The next day you will notice that the corn has softened a bit. Discard the soaking water and wash the corn thoroughly with cold water.
  • Cut off the little “heads” on the corn grains. If you want the kernels to bloom then you need to “de-head” the kernels. De-heading means to pick off those little tips with your fingers anc cut them off. (read notes)
  • Place hominy in a large pot and cover with 5cm (2″) of water. Cook over medium heat for about 3 hours or until the grains are al dente.
  • While the corn is cooking, prepare the sauce: Clean the guajillo chiles and soak them in hot water for about 20 minutes until they are soft.
  • Add all the ingredients for the sauce in a blender with the soaked chilies. Pour in one and a half cups of water (you can use the one from soaking the chilies) and blend until you get a very smooth sauce. Strain the sauce in a bowl and set aside.
  • After three hours the corn will start to “bloom” and the broth will have a thick consistency.
  • Add the meat to the pot and then pour in the chilli sauce. Add enough water to cover the ingredients and mix well.
  • Add salt and bring to a boil. Low the heat and let it simmer discarding the foam that will appear as its cooking.
  • Cook for about 2 to 3 hours, making sure the meat is always covered with liquid, adding more water if necessary. Once the meat and kernels are very tender, adjust with salt and turn off the heat.
  • If you notice that meat is well cooked but the kernels are not, take out the meat and place it in a bowl; then keep cooking hominy until is very soft.

notes

  • If you using canned pre-cooked hominy, you don’t need to de-head it. Just rinse it with cold water and continue with the recipe. Just remember that pre-cooked hominy doesn’t need to cook for long periods of time.
  • De-heading the corn kernels is the most tedious part of this preparation. I usually do it while watching something on television so I don’t get bored.
  • If you don’t want the pozole to be a bit spicy, you can discard the veins and seeds of the guajillo chillies.
  • If you don’t have a large pot you can use two mediums at the same time.
  • The pozole can be frozen. If you’ve made a lot and have some left over, you can put it in containers and store it in the freezer for up 4 months.
  • Check our recipe for chile de árbol sauce.
Nutrition
Calories: 680kcal
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3 Comments

  1. 5 stars
    This pozole rojo looks so tempting. Just not sure if I can find every ingredient listed in the recipe :(

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