Recipe: Perfect Pozole Rojo

Pozole Rojo. This pozole rojo, or "red" pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. I made this for my parents, and they loved it. This Mexican pozole recipe is SO cozy and flavorful.

Pozole Rojo is the king of add-ins! The flavor of this pozole rojo is especially rich and robust from the addition of the homemade roasted red chile sauce, the smoked paprika and the. Pozole rojo, red pozole, is about as Mexican a dish as you can get. You can have Pozole Rojo using 16 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pozole Rojo

1. You need of soaked peppers.
2. It's 6 of Guajillo Peppers.
3. Prepare 1/2 cup of apple cider vinegar.
4. You need 2 cup of water.
5. Prepare of cabbage, lettuce, cilantro and/or peppers - optional.
6. You need of main.
7. Prepare 1/4 cup of lard.
8. You need 5 lb of Pork Butt Shoulder.
9. You need 2 of red onions chopped.
10. Prepare of water.
11. It's 1 tsp of cumin.
12. It's 2 tbsp of Mexican Oregano.
13. Prepare 1 tbsp of Italian Seasoning.
14. Prepare 1 of tbls heaping beef bullion.
15. Prepare of salt and pepper.
16. It's 1 of number 10 can of white hominy.

It is an ancient soup — long predating the conquistadors — and has even been said to have been made with human meat for. In central Mexico, every pozole features a different combination of pork and dried chiles, but "I would be confident serving this [version] to a Mexican grandmother," says Rancho Gordo. Want a shortcut to make Pozole Rojo? Use your Instant Pot and a couple of other tips to make an authentic Posole it in a flash!

Pozole Rojo step by step

1. Cut of the stems of the dried peppers. Place in microwave with vinegar and water. Set on high for 4 minutes. Place ingredients into a blender and liquify. Add more water if necessary..
2. Cut pork into 1 to 2 inch cubes. Heat lard in a heavy bottom pot or dutch oven. Brown pork and add onions..
3. Add blended peppers, seasonings and water to cover the pork by 2 inches. Brink to a slow boil. Reduce heat to a very low simmer and cook for 5 to 6 hrs until the pork is very tender..
4. Add drained hominy and cook for another hour. Add more water if needed..
5. Place cabbage or lettuce, cilantro and diced peppers in a bowl if desired. Pour stew on top..

Want a shortcut to make Pozole Rojo? Pozole rojo dates all the way back to Aztec times. Here's a rich, comforting version you can make at And the first one was the pozole rojo. It dates all the way back from the Aztec times in Mexico, but. It gets it's color from dried chilies.