Recipe: Pozole Rojo: Hominy Stew with Red Chile

Last week, I bought a bag of dried white hominy at the market in Zihuatanejo. It was about 25°C and all I really wanted to do was swim in the ocean and drink a refreshing cucumber mojito. But now, with the cooler days of fall, I dream of long-simmered stews, and am craving hearty Mexican pozole, in particular.

pozole rojo 5

Pozole Rojo (Hominy Stew with Red Chile)


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Dried hominy, which is meatier in texture than the canned, requires overnight soaking and a longer cooking time. Pozole can be green or red, depending on the chiles you choose. I usually prefer green pozole but had some New Mexico red chile powder in my freezer and came up with this version. For pozole verde, substitute diced green chiles and roasted and peeled poblano peppers for the red chile powder.


ingredients:

  • 2 1/2 pounds lean pork shoulder, cut into 2-inch cubes
  • 2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups dried hominy, soaked overnight (or 3 (15-ounce) cans white hominy)
  • 6 cloves garlic, crushed and peeled
  • 1 quart water
  • 1 1/2 quarts good quality organic chicken broth, pork stock, or vegetable broth
  • 1 large white or yellow onion, sliced
  • 2 teaspoons dried oregano (preferably Mexican)
  • 2 tablespoons New Mexico red chile powder (or 1 4–ounce can chopped green chiles and 1 roasted and chopped poblano)
  • Garnishes: sliced radish, avocado, lime wedges, sliced green cabbage or lettuce, sliced jalapenos, Mexican crema

directions:

  1. Season pork with salt. Combine pork, soaked hominy, and garlic in a large pot. Add water and broth and bring to a boil, skimming froth. Reduce heat to medium and let simmer, half-covered, skimming occasionally, about 2 1/2 hours hours or until pork and pozole are very tender. Add more water or broth as liquid reduces.
  2. Stir in red chile powder (or canned green chiles), onion, oregano, and let cook, on medium-low heat another 30 minutes. Note: If using canned hominy, add with chile powder and onion.
  3. Taste and add more salt and pepper, as needed. Serve in bowls with garnishes at the table, and some fresh still-warm tortillas.


Date Published: October 19, 2008
5 comments

All recipes have been tested by the Test Kitchens unless otherwise noted.

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Comments

  1. November 25, 2008 8:33 am by Autoversicherung Reply

    Great article. I have this bookmarked. Thanks from Autoversicherung

  2. October 30, 2009 1:21 pm by Cathy Reply

    Thank you for posting this wonderful recipe. I think I’ll try to find the dried hominy. There are many more Mexicans here in the Pacific Northwest than when I was growing up so I may find it. I had this years ago out of a Sunset magazine that a friend showed me. I run to the computer now for recipes. I’ll try avocado and lime and oregano now. I hope I can get this soup past my kids without much whining.

    The coolest thing about your post is that you are Asian. Korean maybe? I’m Japanese American and recently was introduced to Korean tofu soup by my sister. Heaven. I look forward to telling my half Asian kids that the recipe is from an Asian woman cooking Mexican food. They have many international friend

    Thanks again for the recipe.
    Cathy

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