No ImagePozole Rojo (Mexican Pork and Hominy Stew)

Did you make it? Rate it!

  1. Carmen

    Amazing. I streamlined the recipe to reduce clean up and also made it in my Instant Pot. For the chili’s, after roasting them I added them to my blender then covered with boiling water to steep before blending. Then I sautéed the pork (and onion) and garlic in the instant pot. Added the blended chili’s and remaining ingredients (less water though) and cooked for 30 minutes on the Soup setting. The pork was fall apart tender and tasted like it had simmered all day long. I will definitely be making this again!


  2. Chris

    This turned out so good. I was concerned the broth would lack flavor without some kind of stock or bouillon, but it was so incredibly flavorful. No modifications necessary, I just added fresh ground black pepper when seasoning because I like it.

    Great recipe!


  3. Elizabeth

    This was amazing. My whole family loved it and I used chicken thighs instead of pork. Ahhmazing.


  4. Samantha

    I made this tonight!! It’s still simmering for when my husband gets home, but my god! It smells like the pozole his mother makes!! The longer it simmers, the more those flavors melt into what this traditional recipe is all about! I couldn’t find the ancho chilies but I used 4oz of the other and it’s totally fine that way. I also didn’t bother with preheating them, I was in a hurry, so next time I will do that.


  5. chris

    this is missing a step. the red sauce should be lightly fried before adding it to the broth.

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