Warming Red Pozole

By • November 30, 2010 • 35 Comments

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Author Notes: I didn't grow up eating pozole, but I sure fell in love with it once I tried it at Nopalito restaurant in San Francisco. Pozole is a fantastic stew of chiles, pork, and hominy that is often served around the holidays. I love that each person can customize their own bowl with their favorite combination of toppings. Nopalito uses watermelon radishes, which make the dish especially stunning. This version is easy to put together and you can make a big batch to keep on hand for visitors, potlucks, or just dinner for the family. It really feels warm and comforting, whether you grew up eating pozole or not. monkeymom

Food52 Review: WHO: Monkeymom is a Bay Area scientist and three-time Food52 contest winner.
WHAT: A crowd-feeding stew to keep on hand as the weather gets colder.
HOW: Toast and soak dried chiles, then purée them into a paste with sautéed onion and garlic. Brown pork shoulder on the stove, add stock, hominy, and the chile paste, and cook on low heat for a couple of hours. Top with sliced vegetables, crumbled cheese, and avocado.
WHY WE LOVE IT: When we imagine an autumn night -- strong winds blowing outside and a pot bubbling on the stove -- this is the stew in the pot. There’s only a few minutes of work to do before you can let it simmer away and develop its rich, spicy flavor. For a fall picnic (or to bring the soup to work): Ladle it into a thermos and pack up the toppings separately; assemble at your destination.
A&M

Serves 10 to 12

  • 4 dried New Mexico chiles, stems and seeds removed
  • 1 tablespoon olive oil
  • 1 large onion, coarsely chopped
  • 6 cloves of garlic, peeled
  • 3 pounds pork shoulder or country style ribs, cut into 3/4-inch cubes
  • 2 teaspoons cumin
  • Salt and pepper
  • 2 cups chicken stock
  • 1 teaspoon dried oregano
  • 2 cans hominy, drained and rinsed
  • Water
  • Cabbage, shredded finely
  • Radishes, sliced thinly
  • Limes, quartered for squeezing
  • Avocado, cut into small chunks
  • Tortilla chips or corn tortillas
  • Cilantro, coarsely chopped
  • Crumbled queso fresco or your cheese of choice
  1. Toast chiles in a dry pan over high heat for a few minutes until slightly browned. As you heat them, they should puff up, soften, and become fragrant. Remove from pan, let cool, and cut or tear roughly. Pour 1 cup boiling water over them to soften them for 15 minutes.
  2. Add oil to a large, heavy pot and turn the flame to medium high. Add onions and garlic and sauté until onions have soften and colored. Remove from heat.
  3. Add onions and garlic to a blender with the chiles and their liquid. Purée until smooth.
  4. Put pot back on high heat and brown the pork in two batches. Add 1 teaspoon cumin, salt, and pepper to each batch as the pieces brown. Add all pork back to pot along with chile liquid, chicken stock, oregano, and hominy. The liquid should completely cover the pork. Add water or more stock if necessary. Bring to boil then lower to simmer. Taste for seasoning and add more salt, pepper, or cumin to suit your taste. Cover the pot and cook the stew over low heat for 2 hours.
  5. While the pozole cooks, get toppings ready.
  6. To serve: Ladle pozole into bowl. Top with cabbage, radishes, and any other toppings. Squeeze a healthy dose of lime juice into your bowl and dig in!
Jump to Comments (35)

Tags: comfort food, Holidays, serves a crowd

Comments (35) Questions (0)

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2 days ago Anna Francese Gass

Anna is a Test Kitchen Assistant and Recipe Tester for Food52

Very good and wonderful one pot wonder!

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7 days ago robin lewis

p.s. just the other nite made the recipe verbatim: nirvana. (but i will still soak my RG dried beans the next time and give them a try) i especially loved the crunchy bonuses, e.g. radish. so clean and fresh and healthy. , and i never had thought of the shredded cabbage before!!

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7 days ago The Fiery Epicurean

Amazing!

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12 days ago leigh frat

You should try making it with dried hominy. It makes a big difference in the taste.

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12 days ago Pablo Carro Vázquez

It's missing the corn, but nice approach.

Monkeys

12 days ago monkeymom

How cool to see this picked! Thank you, it makes me happy to see folks enjoy this and share their versions. And yes, it freezes really well. You can easily make half as well.

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12 days ago Stitty

Does this freeze well? We're only 2, so I'd like to portion it out for colder days.

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13 days ago aargersi

Abbie is a trusted source on General Cooking.

Well this just became our Official Halloween Dinner 2014! Yay!!

Jesse_avatar

13 days ago Uncle Jess

Yum! I love Pozole, especially on a cold dreary day. One suggestion, if you use real New Mexico red chile, leave out the cumin like we do here in NM. The result will taste clearer, lighter, and brighter.

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13 days ago robin lewis

i've got a bag of Rancho Gordo hominy...can i soak this and use it in place of the canned? i( love pozole and have only ever had it with canned hominy. i've never worked with dried hominy but on a whim bought a bag recently...)

Monkeys

12 days ago monkeymom

yes, it is awesome with Rancho Gordo hominy!

Stringio

over 1 year ago Lilismom

I am making this again! It just calls me back and back and back! The whole family love it!

Susan.streit

over 1 year ago carbonarasuz

Susan is a Recipe Tester for Food52

Delicious, will make again!

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over 3 years ago floralewis

Cold night, home after work and yoga..... A big bowl of puzzle and " that was so satisfying" accolade from the spousal unit. Thanks for a delicious recipe

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over 3 years ago innoabrd

Hey, that was great. Made for dinner the other night using some of the blue corn I had grown in Swaziland. I'd brought back some new mexico peppers which were just waiting for a use. Think next time I might double the pepper/onion base and make the whole thing more soupy. Found myself wanting more broth to slurp!

Bike2

almost 4 years ago Sagegreen

Monkeymom, I uploaded a photo of one of our bowls using your great recipe. Feel free to remove it if you prefer. Your photo is much better!

Monkeys

almost 4 years ago monkeymom

Your picture is wonderful! Thanks for uploading it!

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almost 4 years ago Midge

monkeymom, re New Mexico chilies, are these are a specific type, like Hatch?

Monkeys

almost 4 years ago monkeymom

Hi Midge! The New Mexico chilies I use are dried chili peppers sold under that name, the easiest ones for me to find at my local market. I think a substitute for them would be other types of dried red chili peppers - dried California chilies (probably milder) or Anchos (probably spicier). However, if you can find dried red Hatch peppers, that would probably work too. I've never personally tried any other pepper for it but have wanted to try some anchos to make it a bit spicier. Hope that helps!

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almost 4 years ago Midge

Thanks so much. Now if I could only find hominy; WF and other local markets are sold out. I'm determined to make this soon though!

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almost 4 years ago Midge

I subbed two dried guajillo chilies and 4 tablespoons of ground ancho chilies for the N.M. chilies and it was perfect. A truly great recipe, monkeymom, thanks!

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almost 4 years ago 1NatsFan

My wife and I made this recipe for Christmas Eve. We both decided that it will be our new tradition.
This is truly a fantastic recipe.
We will not be waiting until next Christmas Eve to make it again.

Monkeys

almost 4 years ago monkeymom

So happy you liked it! Happy New Year to you both!

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almost 4 years ago Midge

Oh I would love a bowl of this right now. Can't wait to try it.

Monkeys

almost 4 years ago monkeymom

Thanks Midge! Hope you like it, winter is a great time to try it.

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almost 4 years ago gingerroot

I love posole, and your recipe looks and sounds amazing!

Monkeys

almost 4 years ago monkeymom

Thanks gingerroot! I'd love to know what you like with yours when you have it.

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almost 4 years ago Loves Food Loves to Eat

This looks fantastic! I tried a red pozole last NYE, but this looks waaayy better!

Monkeys

almost 4 years ago monkeymom

Thanks so much! It is a great winter food, isn't it, NYE sound like a great time to have it.