Print Recipe

Traditional Pork Pozole

Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main Courses, Stews & Soups
Cuisine: Mexican
Keyword: Mexican, pork, pork pozole, Pozole, Red Pozole, Rojo
Servings: 8 people

Ingredients

Pork Broth

  • 2 pounds pork Pozole mix - you can get it from Vallarta Market but its a mix of pork shoulder, pork neck and pork leg.
  • 1/2 white onion
  • 1 1 head of garlic cut lengthwise in half
  • 2 bay leaves
  • 2 tablespoons Mexican oregano
  • 10 cups of water
  • 2 tablespoons diamond crystal kosher salt

Red Chile Sauce

  • 5 dried Arbol chiles
  • 8 dried Ancho chilies
  • 8 dried Guajillo chilies
  • 1/2 white onion
  • 3 cloves of garlic
  • 3 teaspoons salt

Combining the sauce and broth:

  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 2 teaspoons salt
  • 1 can white hominy
  • 3/4 cup reserved chile broth

Toppings:

  • Dried oregano
  • Cilantro
  • Chopped onion
  • Sliced radish
  • Fresh lime

Instructions

First make the pork broth!

  • Add the pork bones, 1/2 white onion, garlic, bay leaves, oregano, salt and water into a large stock pot or a large dutch oven.
  • Bring to a boil and cover with lid askew and turn down to a simmer.
  • Allow the pork broth to cook for at least 2 hours on low and develop flavor. The pork should be very tender after 2 hours.

While the broth cooks, work on the chiles!

  • Take the stems off the dried chiles.
  • Add them to a pot of boiling water with 1/2 an onion, 3 cloves of garlic and salt. Cover and allow to cook on simmer for 20 minutes.
  • Transfer the chilies, onion and garlic into a blender with 1/2 cup of the chile broth.
  • Blend until smooth, about 3 minutes.

Now time to strain the sauce!

  • Use a sieve or a mesh colander to strain the sauce into another bowl. I like to use a spatula to help push the sauce through the mesh colander. You should have about 2 cups of fresh red chile sauce when you are finished.
  • Transfer the sauce directly into the pork broth and add in the white hominy, cumin, oregano, salt and 3/4 cup Chile broth.
  • Bring to a light boil and get ready to serve!