Pozole (Mexican Hominy Stew). Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion. This Pozole Rojo (Pork and Hominy Stew) is Mexican comfort food at its very best. The deep flavors of the broth, combined with the hominy and ancho chili sauce can not be beat.

This is traditionally a Mexican dish with Hominy (Pozole) and usually Pork or Chicken. May be served with several sides or garnishes described below. Before you read the history on it. :-D Pozole rojo is a deliciously hearty Mexican stew with hominy and either pork or chicken. You can have Pozole (Mexican Hominy Stew) using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Pozole (Mexican Hominy Stew)

Prepare 1.5 of # Pozole (Hominy) may be canned or fresh most often found in Latin Stores.
You need 1.5 of # Pork Butt (Boston Butt) or other suitable Port Roast cut in large chunks (2 in.).
You need 1.5 of # Pork Belly cut in large chunks (2in.).
It's 10 of large Dried Chiles (Guajillo, New Mexico).
You need 1 of Yellow or White Onion stuck with 2-4 whole cloves.
It's 1 Tbsp of +/- Garlic.
You need 1 of Bay Leaf.
You need 2 tsp of Toasted Cumin Seeds (important to toast them).
Prepare of Salt and Pepper.
Prepare of Lime wedges, Finely Chopped Onion, Chopped Cilantro, Oregano for garnish.

The deep red broth is made with dried chile's and aromatics such as onion, garlic and fresh oregano. I used both guajillo and ancho chile's which gave it a rich deep smokey flavor. My tip: take out ALL the seeds and stems from the chile's. Posole (or pozole) is a Mexican pork stew that is perfect for the slow cooker during the week.

Pozole (Mexican Hominy Stew) step by step

If using fresh Hominy (Pozole), soak overnight as you would dried beans if you want. If using canned Hominy, skip to step 3. I have to say either Pozole works, but fresh gives that "authentic" flair..
Drain the hominy and put in a large "caldero" or soup pot. Cover with water and bring to a boil. Let simmer briskly for 1 hour..
During Hominy cooking, toast Chiles in skillet or grill top taking care not to burn and develop a really off flavor. After, slit lengthwise and remove stems and seeds..
Place Chiles in pot with 4 cups of water, simmer 30 minutes and allow to cool. Blend to a paste using some of the water you simmered with making a consistency of roughly pancake batter..
Season Pork Belly and Shoulder with Salt and Pepper. I prefer to sear (Brown) the Shoulder, but the choice is yours. Either way, after Pozole has been cooking 1 hour, add the Pork Belly and Shoulder to the pot. Add the Onion with Cloves, Toasted Cumin Seeds, Bay Leaf and Garlic..
Cover with enough water 2 inches, then bring back to a brisk simmer. Top with water occasionally and taste broth for salt, simmer for about 2 1/2 hours more, meat should be tender and pozole grains should have softened and burst. Skim fat from surface if desired..
Add 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. Add more purée if desired..
When serving, put pozole, meat and broth into big bowls. Garnish with pieces of thinly sliced cabbage, diced onion, lime wedges, cilantro and oregano as desired..
In my pic, I had White Rice left over so I just served over that. I KNOW....2 starches.....sue me!.

Or as we show you here, ideal for a lazy Sunday dinner when it can slowly simmer for hours on a stove top. Pozole is traditionally served with warm corn tortillas to help soak up the savory broth and topped with a variety of fresh, flavorful, and crunchy garnishes including fresh cilantro leaves, chopped scallion, sliced or shredded radishes, and shredded green cabbage. Each guest tops their bowl of stew with their preferred garnishes. You can change up the traditional way of serving the stew, by. I just love this Pozole Recipe.