Pozole Rojo Recipe Easy and Savory!

Last Updated on December 26, 2021 by

Pozole Rojo is such a delight to enjoy with friends and family, and lucky for you, the Pozole Rojo recipe is down below! This soup is tasty, delicious, and great for cold, windy nights. The recipe is listed step by step, with additional tips and tricks you can use to better your dish.

If you want to try a new authentic Mexican recipe, often eaten in Northern parts of Mexico, you should try this recipe as it is quick and easy to cook.

What Is Pozole Rojo?

Pozole Rojo is a dish best served with large groups of people. In this stew, the cook simmers a broth for hours that takes the flavors of red chilis and peppers. Pozole is actually a traditional stew with pork. However, there are three types of Pozole. There is a white, green, and red version. The colors are linked to the color of the broth as the peppers you use to give it flavor and color.

For Pozole Rojo, the peppers are red chilis, which are notoriously known for their heat and savory flavors. While you can substitute red hot peppers for sweeter peppers, it will drastically change the flavor of the stew. The unique thing about this stew is the additional toppings. Not only is the broth delicious, spicy, and yet smooth, but the additions bring extra flavors.

You must always serve Pozole Rojo with side dishes to pile inside of the pork stew. These side dishes include shredded cabbage, diced radishes, lime wedges, cilantro, and avocado slices. In a group, everyone takes turns piling their bowls with toppings and stew. This Pozole Rojo recipe produces enough stew for a minimum of 12 servings, great for freezing and sharing!

What You Will Need To Make A Pozole Rojo Recipe

Ingredients

• 12 Large Guajillo peppers
• 6 Finely Chopped Cloves of Garlic
• 1 tbsp. of Mexican Oregano

If you cannot find Mexican Oregano specifically, you can always substitute it for regular oregano. However, Mexican Oregano has more flavor

• 3 Cans of white hominy Rinsed and Drained
• 2 Pounds of Pork Shoulder with Bones
• 1 tbsp. of Cumin
• 1 tbsp. of Paprika
• 2 tbsp. of Chili Powder
• 1 tsp of Olive Oil

Topping ingredients

• 1 Cabbage Sliced
• 1 White Onion Diced
• 5 Limes Cut
• 1 Bunch of Chopped Cilantro
• 3 Hass Avocados Sliced
• 1lb of Red Radishes Diced

Equipment

• Cutting Board
• Knife
• 12 Gallon Stockpot
• Stirring Spoon
• Medium Pot
• Cast Iron Pan
• Pan for Frying

Step By Step Instructions

Step 1: boil water in a 12-gallon pot and start the chilis

First, in a large 12 Gallon pot, start boiling water over the halfway point. Since there is so much water, it should take some time. Heat a cast-iron skillet pan on medium-low heat. Pit and cut your Guajillo peppers and place them on the warm skillet pan. These peppers should soften quickly, within five minutes.

Immediately start another medium pot to boil and place the Guajillo peppers in their after warming them up on the pan. They should rehydrate with water enough to use in the broth.

Step 2: cook the pork lightly

With your chopping board and a clean knife, dice the meat into sections, leaving the bones. In a frying pan, warm the olive oil on medium to low heat. Before the oil heats up too much, place the pork in the pan to brown and cook lightly. Don’t burn them!

Step 3: add the ingredients to the large boiling pot

Once the meat, chilis, and the rest of the ingredients are ready, you can add them all to the boiling pot of water. Set the heat to medium, cooking for a minimum of twenty minutes. Stir at least every minute so that the flavors drench the pork.

Step 4: blend the chili peppers and boiled water to make a puree

Take the hydrated peppers and place them in a blender with at least three cups of water from the pot the chilies were in. Blend for a minimum of thirty seconds to create a sauce texture. Add this mixture to the boiling pot and lower the heat to ‘low’. It should cook on low for 2-3 hours so it can be tender and savory.

Step 5: prepare the toppings

The most important part of this Pozole Rojo recipe is the toppings that you can add to your stew. Since everyone has their own tastes, chop up the ingredients and place them in separate serving bowls around a large table. You should prepare the toppings once you only have twenty minutes of cooking time left. This way, the avocados don’t lose their color and flavor.

Read more about Recipe For Barbacoa De Res.

Tips And Tricks On How To Pozole Rojo Recipe

The first tip I have for you to excel during this dish is to pre-marinate and season the meat beforehand. To better soak the flavors, you can prepare the ingredients before the day you cook the stew. You can cut pork shoulder and place it into gallon-sized plastic bags with your desired seasonings. The day that you cook, simply let them thaw in the fridge before placing them into the large boiling pot.

Another trick to making this dish more favorable is to also add different pepper varieties for the puree. Instead of just blending one type of pepper, you can add jalapenos, small chili peppers, and more. The flavor does change when you do this, though. I only recommend adding extra ingredients to the pepper puree if you like spicy and hot flavors.

The third trick I have for you is to freeze the leftovers. Since this recipe makes a lot of the Pozole Rojo dish, you are likely to have leftovers. Place the leftovers in freezable Tupperware, and when ready, heat it up using hot water and a pot. Pozole Rojo has a long shelf life.

Preparation And Cooking Time

Cook Time	Preparation Time	Serving Size
3 Hours	20 Minutes	12

What do you think of this easy Pozole Rojo recipe? If you have liked it and learned something new, please let us know in the comment section before. There are many Mexican dishes to create if you have the time, patience, and passion. Pozole takes hours to cook, but it is well worth the wait.

Do you know anyone else interested in creating this dish? If so, share our recipe with them!

Learn more about How To Make Menudo- Authentic Mexican Recipe.