Pozole rojo is a traditional Mexican pork and hominy stew built on slow-simmered pork ribs, guajillo and ancho chilies, and aromatic garlic and onion. Its deep, layered chile flavor and tender meat make it a celebrated dish for Christmas and New Year celebrations.
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Tie together mint and cilantro with kitchen string.
Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours.
Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro.
Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.
Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.
Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.
Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.
Add chile paste and hominy and simmer 5 minutes. Season with salt.
Cooks' note: Pozole can be made 3 days ahead. Chill, uncovered, to cool, then cover.
Refrigerate in an airtight container up to 3 days; freeze up to 2 months. Reheat gently on stovetop, thinning with broth if needed.
Yes. Pozole tastes even better the next day as flavors deepen. Refrigerate up to 3 days, or freeze up to 2 months. Reheat gently on the stovetop, adding broth if it thickens.
Add a can of chicken broth (or water) to reach your desired consistency. The stew naturally thickens as it cools.
Yes. The recipe already lists new mexico peppers as an alternative with the same weight, though they are slightly milder and earthier than guajillo.
The meat should shred easily with a fork after 1.5–2 hours of simmering. It should be fork-tender, not tough or chewy.
No. The recipe specifies country-style pork ribs that are not lean. Fat renders into the broth and adds essential flavor and richness.
