Pozole Rojo

I was in Chula Vista about 10 years ago, and I learned how to make this Pozole Roja recipe from my friends abuela! Some of the measurements are up to interpretation and I had to scale the recipe down from feeding a village to feeding a family of four! It really is one of my favorite recipes and I love to have it when I need a little spice in my life! The garnishes are a must! I use six cans of food in this recipe and it sure makes cooking homemade a little easier. By saving on prep time, I can get a healthy, homemade meal to my family more often.

Pozole Rosa Hominy Pork Stew

Pozole Rojo
Recipe type: Entree
Cuisine: Mexican
Posole, Pozole, Hominy, whatever...it all tastes great in this stew!
  • 2 cans of stewed tomatoes
  • 2 cans chicken broth
  • 2 cans golden hominy (or pozole)
  • 2 pounds pork shanks and pork butts
  • 2 bay leaves
  • 1 T chili ancho
  • 1 T garlic, minced
  • 1 T salt
  • Shredded cabbage, radish, and lime wedges for garnish
  • 6 chiles de arbol (stemmed) for the spicy sauce - I cook this on the side
  1. Throw everything in a crock pot and let it cook all day on low. You know its done when the house smells good!
  2. To make the spicy chili hot sauce, boil the chiles de arbol and let simmer for 30 minutes. Keep a lid on it or you won't be able to breathe.
  3. Throw the watery mixture in a blender and puree. This stuff is super, super hot! A little bit goes a long way.