Pozole Rojo

Total Time:
4 hr 55 min
50 min
25 min
3 hr 40 min

4 servings

  • 1 head garlic
  • 3 1/2 to 4 pounds bone-in pork shoulder, cut into 3 or 4 pieces
  • 3 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 14 cups water
  • 4 cups chicken stock
  • 1 onion, sliced and 1 onion, chopped
  • 2 ounces ancho chiles, seeded and stemmed
  • 1 -ounce guajillo chiles, seeded and stemmed
  • 1/2 teaspoon Emeril's Southwestern Essence, recipe follows
  • 2 (30-ounce) cans white hominy plus 1 (15.5-ounce) can
  • 1 teaspoon Mexican oregano
  • Accompaniments:
  • Diced avocado, for serving
  • Julienned radishes, for serving
  • Chopped red onions, for serving
  • Chopped cilantro, for serving
  • Sour cream, for serving
  • Toasted pumpkin seeds, for serving
  • Tortilla chips, for serving
  • Lime wedges, for serving
  • Red chili flakes, for serving
  • Emeril's Southwest Seasoning:
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon dried oregano
  • Peel garlic cloves, reserve 2 cloves for the chile sauce. Slice remaining garlic.

  • Season the pork with 1 teaspoon salt and 1 teaspoon black pepper.

  • In an 8 quart Dutch oven, over medium high heat, brown the pork on all sides. Add the sliced garlic, sliced onion, 10 cups of the water and chicken stock. Bring up to a boil. Skim off any foam that may rise to the surface. Turn the heat down and gently simmer the pork, covered, until very tender, 2 1/2 to 3 hours.

  • While pork is simmering, toast the ancho and guajillo chiles in a pan over medium-high heat. Turn the chiles several times, cooking until they are pliable and fragrant, about 3 to 4 minutes. Add 2 cups of the remaining water; bring to a boil, turn off and let stand covered for 20 to 25 minutes.

  • In a blender, combine the chiles, the soaking liquid, chopped onion, garlic, 1 teaspoon of the remaining salt, and Southwest Essence and puree until smooth. Strain through a sieve to remove any skins or seeds. Set aside.

  • Transfer the pork to a cutting board, discard the bones, and shred the meat.

  • Rinse and drain the hominy. Return the pork to the broth; add the hominy, 1/4 cup of the chile sauce (or more to taste), oregano, remaining teaspoon of salt, and remaining water if necessary. Simmer the pozole for 30 minutes longer. Adjust seasoning if necessary.

  • Any leftover chile sauce can be stored in an airtight container in the refrigerator for 2 to 3 weeks and may be stirred into marinades, sauces, soups, or stews, or used to flavor meats before grilling or sauteing.

  • The pozole should look hearty but be brothy enough to be thought of as a soup or brothy stew.

  • Serve the pozole buffet style with bowls of the accompaniments for guests to add to their taste.

  • Yield: 4 quarts

Emeril's Southwest Seasoning:
  • Combine all ingredients thoroughly.

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3.8 10
i love this recipe! they say its hard but its really not! it tastes so authentic! <3 item not reviewed by moderator and published
I tweaked this recipe a little and it came out as good as my mother's! We ate pozole for a few days and I kid you not, we weren't tired of eating it..Thank you for posting this recipe...I just shared it with my brother in law.. item not reviewed by moderator and published
Wow Ive made pozole before but this recipe was delish, I had family over and they just about finished it all. Emeril you did good!!!! item not reviewed by moderator and published
Not authentic, too americanized item not reviewed by moderator and published
This was not much work at all. I did not have the coriander in the cupboard but it was fantastic. Will definately make this again. Hearty, filling and delicious. item not reviewed by moderator and published
so i make a really good pozole but i thought hmm maybe i'll try this recipe it was ok but the authentic mexican way of making it is a little different like we dont fry the meat and the condiments we really only put cabbage,tomatoe,onions,lime,and chilie but over all his was alright item not reviewed by moderator and published
I believe that Emeril destroys what the genuine Mexican food means. He cooks Mexican food, American style. Just the same thing that Taco Bell does. In Mexico cilantro and sour cream is not used on this dish. Ann, San Diego, CA item not reviewed by moderator and published
This was very authentic and original. item not reviewed by moderator and published
I'm not sure if I did something wrong, but the soup came out so bland! I love pozole and it really lacked the flavor that I associate with pozole. I may try it again but for the amount of time it took to make, it really was disappointing. item not reviewed by moderator and published
My whole family absolutely loved this dish. I would definitely make this again. Very inexpensive to make. I used a 3.5 lb boneless pork shoulder vs the bone-in version recommended. I don't know why this was rated as a difficult recipe. Plenty of steps, but they were all easy. Thanks Emeril!! item not reviewed by moderator and published