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authentic mexican red pozole, posole rojo mexicano autentico

(6 ratings)
Recipe by
Juliann Esquivel
Florida City, FL

The most wonderful memories I have is remembering my grandmother making Pozole for the holidays. This was a two day process. Dried white hominy corn was soaked first overnight, the next day it was slow cooked for six hours. In this recipe I will tell you where to get your dried hominy how to cook it. What to add to it and how to prepare it. I guarantee you have not tasted a more delicious pozole then my grandmother's homemade pozole made with home cooked dried hominy. Hominy cooked from scratch is tender and delicious and does not have the bland rubbery taste that canned hominy has. I order my dried hominy from on line. It already has the lime in it. Once you have your supplies or if you have a place to buy your own dried hominy you will need at least 2 pounds. Also you will need pickling lime which is cooked with the hominy to help soften the grain and helps to remove the hull easly after being cooked. I order from with this you are ready to make your cooked from scratch pozole. If buying the dried hominy from RanchoGordo you don't need to order the pickling lime. Traditional Red Pozole is cooked with trotters or pigs feet. (This is optional if you do not like pig feet). Enjoy

(6 ratings)
yield serving(s)
cook time 6 Hr
method Stove Top

Ingredients For authentic mexican red pozole, posole rojo mexicano autentico

  • 2 lb
    dried hominy, boiled for 1 hour and let soak over night
  • 5 Tbsp
    slaked lime or pickling lime add to soaking water
  • ~~red chile sauce~~
  • 6 lg
    dried chile anchos, seeds, veins and stem removed
  • 6 lg
    guajillo chiles, seeds, veins, and stem removed
  • 1 lg
    head of fresh garlic cloves, all peeled
  • 1/4 lg
    tablet mexican chocolate, abuelita or iberia brand
  • 1 lg
    white vidalia onions or sweet onion chopped
  • 1 tsp
    ground cumin seed or ground cumin powder
  • 1/2 tsp
    mexican oregano
  • 2 tsp
    salt or to suit your taste.
  • 1/2 c
    all purpose white flour
  • 1/2 c
    canola oil or shortening
  • ~~~pork meat soup~~~
  • 4 1/2 lb
    bone in pork shoulder, cut into 3 or 4 pieces
  • 2 lg
    vidalia onions, cut into slices
  • 8 lg
    cloves fresh garlic peeled and smashed
  • 3 lb
    boneless pork loin cut in pieces
  • 8 qt
    cold water
  • 1 c
    canola oil or shortening, for searing the meat
  • 2 tsp
    garlic powder, and 1 tsp. ground black pepper
  • 2 Tbsp
    salt or to your taste
  • 4 lg
    dressed pigs feet each split in half. have butcher do this
  • ~garnishes/condiments/accompaniments~1
  • 1 lg
    head lettuce shredded fine
  • 2 c
    fine shredded cabbage
  • 1 lb
    cleaned, diced chopped radishes
  • 8 lg
    limes cut into wedges
  • 3 lg
    vidalia onions finely chopped
  • 2 lg
    ripe avacados peeled and diced
  • 1 lg
    bowl of my mexican red salsa see recipe posted
  • 1 jar
    dried mexican oregano or regular oregano for dusting pozole
  • 20/30 lg
    corn or flour fresh hot tortillas to serve with pozole

How To Make authentic mexican red pozole, posole rojo mexicano autentico

  • 1
    Bring the corn to a boil then shut off and soak in this water all night. Next day Drain and Rinse. Measure about 10 quarts water into a very large pot such as a canning pot. If using Ranchgordo hominy you need not add any lime. If you have regular dried hominy add 5 tablespoons lime to the water and add the corn. Bring to a boil, partially cover pot and simmer gently over medium-low heat. Boil dried hominy for 4 hours. Add water as necessary to keep the water level more or less constant. Slower, longer cooking is the secret for making a delicious pozole. This is not a hurry up dish. Next shut off and let cool. When you are able to handle corn drain all the water and rinse your pozole several times with cool or cold water. Rub the grains aganist each other with your hands. You will see the hulls come off the grains easly. Wash and rinse several times until all the hulls have come off the grains. You will have to wash and rinse you hominy several times until all the hulls are off. You will be left with little puffs of white corn. This process takes at least a good 20 or 30 minutes. I have rinsed my hominy at least six to eight times; making sure the hulls are discarded and hominy is rinsed clean of the lime. Once rinsed drain all of the water out of the pot. Set cooked hominy aside. Note: You hominy still needs another hour of cooking time at this point.
  • 2
    Meanwhile while the corn is gently cooking, cook your meat. Cut your pork shoulder in 3 or 4 large pieces. Season meat with the salt, garlic powder and black pepper. Cut your pork loin in smaller pieces and season as well. Add pork bones and the pig feet optional. Next in a large pot heat the the canola oil add your pork meat a little at a time searing and browning on all sides. You are not cooking the meat only searing it. When the meat is all seared drain off as much oil as possible add the sliced onion and smashed garlic to the meat pot. Add 8 quarts cold water to the meat pot. Bring up to a boil; skim off any foam that may rise to surface. turn heat down, add an additional tablespoon of salt, cover and gently simmer the meats for about 2 1/2 hours. "Do not use any type of smoked ham bone or smoked pork product". Shut off the heat after 2 1/2 hours of cooking. The pork meat will not be done and should still need about one more hour of cooking time. Do not finish cooking the meat. Let pot cool down.
  • 3
    After meat has cooled down completely. Refrigerate overnight the next day with a large spoon remove and discard any congeled fat of the top of the meat and broth pot. Put the pot back on the stove over medium heat add the semi cooked hominy and begin to slow cook again over medium -low heat. Meat and hominy will need about one or two more hours of cooking time. Add more water if needed to the pot.
  • 4
    While meat and hominy are slow cooking make your Red Chile Sauce. Clean and remove the seeds, vein and stems from the dried chiles. Wipe each chile the outside with a damp paper towel. Toast the chile ancho and guajillo chiles in a dry frying pan over medium-low heat. Do not add any oil. Be carful to not scorch the chiles. If you should scorch them they will become very bitter and you will have to start over again. Turn them constantly several times cooking until they become pliable and fragarant, about 3 to 4 minutes. Transfer chiles to a deep pot and add two or three cups water and two peeled garlic cloves. Bring to a hard boil. Once boiling turn off the heat and let stand covered for 20 to 25 minutes. Next in a blender combine the chiles, some of the soaking liquid, chopped onion, and some of the fresh garlic cloves that have been peeled. Add 1/2 teaspoon salt, and a 1/4 of a piece of the Mexican chocolate tablet. Puree until all is smooth. Do all of the chiles like this using the rest of the garlic, onion, the chocolate and a little more soaking liquid.
  • 5
    Next in a deep frying pan heat a quarter cup of canola oil. Add 1/2 cup white all purpose flour to the oil. Make a roux with the flour and oil until the flour is a dark blonde. Careful not to scorch. If you do you will have to start over again. Add one cup of the chile paste into the roux and with a wisk begin to stir chile paste with the roux. Do not worry the paste will start to get real thick and look as if it's glumping up. Quickly lower heat and add two cups of the simmering pork broth to the chile paste and roux. Continue to wisk very fast until all the chile sauce gets smooth; at this point you may have to add another one or two cupfuls of pork broth. Continue wisking until all is very well incorporated and the sauce is smooth. Now add all remaining spices, oregano, cumin powder and continue to stir very well. Now add you chile sauce to the pot of broth, meat and hominy. Stir well until all of the broth turns a deep red. Taste the broth to see if you have enough salt. Continue to simmer the Pozole until the corn is soft, tender and the meat is fork tender about one hour to a hour and a half. Serve in deep bowls, add a teaspoonful of diced sweet onion, fine shredded lettuce, or shredded cabbage, diced radishes, lime wedges, avacado slices, My hot red salsa, see my recipe posted and dried whole leaf oregano. Before serving garnishes over the pozole it is customary to rub a little dried oregano between your palms, dusting over the pozole then garnish with the accompaniments. Have these garnishes in large bowls set on the table. Pass the fresh hot tortillas. Yes its a lot of work but you have never had pozole like this. Once you make like this you will not want any other way. I cut corners by making my chile paste ahead of time and freeze in little quart freezer bags. I just defrost and make my chile sauce. See my recipe posted for Mexican Red Chile Sauce. Enjoy

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