Pork and Hominy Stew
A classic Mexican stew of tender pork, hominy, and a flavorful red chile sauce. High in protein and fiber, this comforting dish is perfect for weeknight dinners or meal prep, served with fresh garnishes for added texture and flavor.
Equipment
- Very large pot
- Sharp knife
- Blender
- Large bowl
Ingredients
- 12 cups canned hominy drained (or 2–3 25 oz cans)
- 3 –4 pounds pork with bones pork shoulder, shanks, or pig’s feet
- 2 bay leaves
- 2 cloves garlic smashed and peeled
- 2 onions 1 for broth, 1 for rojo sauce
- 12 –15 dried chile peppers e.g., 4 ancho, 5 pasilla, 5 guajillo
- 16 ounces canned diced tomatoes
- 1 bunch cilantro roughly chopped, some reserved for garnish
- 1 tablespoon dried Mexican oregano
- 1 tablespoon salt
Garnishes (optional but recommended):
- ½ head cabbage shredded
- 1 large white onion diced
- 6 radishes thinly sliced
- 1 avocado sliced
- 6 limes quartered
- 6 arbol chiles or hot sauce finely chopped
- Salt to taste
Instructions
- Prepare the Broth Base: Start by selecting a very large pot that can comfortably hold all your ingredients with room to simmer. Pour in about 10 cups of water and add the drained hominy, 3–4 pounds of pork (preferably with bones like shanks, shoulder, or pig’s feet for richer flavor), 2 bay leaves, 2 smashed garlic cloves, and 1 onion, halved. Ensure the pork is fully submerged. If not, add a little more water. Place the pot over medium-high heat and bring it to a gentle boil. Once boiling, reduce the heat to low-medium, cover partially, and let it simmer for 1–1.5 hours, skimming any foam that rises to maintain a clear, flavorful broth. This slow simmer allows the pork to become tender and infuses the broth with deep, savory flavor.
- Rehydrate the Dried Chiles: While the broth is simmering, prepare the red chile sauce. Place 12–15 dried chiles (a mix of ancho, pasilla, and guajillo) in a heatproof bowl. Pour hot water over the chiles until fully submerged and let them soak for 30 minutes, or until they are soft and pliable. Keep the soaking liquid—it will be used later to adjust the consistency of the sauce. This step releases the chiles’ natural flavors and ensures your rojo sauce is rich and aromatic.
- Blend the Chiles into a Sauce: Once the chiles are soft, remove the stems and seeds carefully (for less heat, remove all seeds). Transfer the chiles to a blender, adding the quartered onion reserved for the sauce and about ¾ cup of the soaking liquid. Blend until smooth. Next, add 16 ounces of diced tomatoes, 1 bunch of cilantro (reserve a small portion for garnish), 1 tablespoon of dried Mexican oregano, and 1 tablespoon of salt. Blend again until fully combined into a smooth, thick sauce. If the mixture seems too thick, add more of the chile soaking liquid a little at a time until it reaches a pourable consistency.
- Combine Broth and Sauce: Carefully pour the blended rojo sauce into the simmering pork and hominy broth. Stir gently to incorporate. At this point, taste the broth for seasoning and adjust with a pinch more salt if needed. Continue to simmer on low heat for 2 hours, uncovered or partially covered, allowing the pork to fully absorb the rich chile and tomato flavors. If the sauce becomes too thick during this simmer, add a small amount of water or reserved chile soaking liquid to reach the desired consistency.
- Check Pork for Tenderness: After the simmering period, test the pork by gently pressing with a fork.The meat should pull apart easily and be tender but not mushy. The flavors of the chile sauce, hominy, and pork should be deeply melded, creating a rich, aromatic stew. Taste one more time and adjust seasoning with salt or oregano if needed.
- Prepare Garnishes: While the stew is finishing, prepare the traditional garnishes. Shred ½ head of cabbage, dice 1 large white onion, slice 6 radishes into thin half-moons, quarter 6 limes, slice 1 avocado, and finely chop 6 arbol chiles or prepare hot sauces for optional heat. Arrange these in bowls so each diner can customize their pozole to taste. Garnishes add crunch, freshness, and brightness to balance the rich stew.
- Serve and Enjoy: Ladle the hot Pork Pozole Rojo into bowls. Encourage each person to add garnishes according to their preference—fresh cabbage, tangy lime, creamy avocado, crisp radishes, and spicy chile or sauce. The combination of textures, colors, and flavors makes this dish visually appealing and incredibly satisfying. Serve immediately for the best flavor, but leftovers can be stored for later (they often taste even richer the next day).
- Optional Tips for Perfection: For extra depth of flavor, simmer the pork slowly over low heat rather than rushing the process. If the rojo sauce tastes too sharp, add a pinch of sugar or a few extra tomatoes to balance the acidity.Leftover pozole can be reheated gently on the stovetop, adding a splash of water if it thickens too much.
Notes
- Use pork with bones whenever possible for maximum flavor; shoulder, shanks, or pig’s feet work best.
- Hominy can be canned or pre-cooked, but always drain and rinse before using.
- Adjust the chile mix to control heat—remove seeds for a milder stew.
- Make the rojo sauce ahead of time to save prep work on the cooking day.
- This stew improves in flavor the next day, making it excellent for meal prep or leftovers.
- Garnishes are optional but highly recommended to add texture, freshness, and brightness.
