There’s something truly magical about a hearty bowl of Pozole Rojo, especially when it’s paired with freshly made tortillas. This traditional Mexican dish is a delight for the senses, boasting rich flavors and comforting textures that warm the soul. Imagine sitting down to a steaming bowl filled with tender chunks of pork shoulder swimming in a vibrant, spicy broth decorated with hominy and aromatic spices. It’s no wonder this recipe has been cherished for generations!

Not only does Pozole Rojo offer a delightful combination of flavors, but the addition of homemade tortillas brings the experience to another level. Freshly made tortillas are incredibly soft and pliable, perfect for wrapping around morsels of meat and soaking up the delicious broth. With garnish options like lime wedges, crunchy radishes, crisp cabbage, diced onion, and fragrant cilantro, every bite of this meal is a celebration of Mexican culinary heritage.

This recipe serves eight, making it a fantastic choice for family gatherings or a cozy dinner with friends. In just a little over two hours, you can create something exceptional in your kitchen. Prepare to be transported to the heart of Mexico with each savory spoonful of Pozole Rojo!

Why You’ll Love This Pozole Rojo Homemade Tortillas Recipe

Rich Flavor: The blend of chiles and spices creates a deep, rich flavor that warms you from the inside out.
Comforting Texture: Tender pork and soft hominy offer a heartwarming combination that’s perfect for any occasion.
Customizable Garnishes: Personalize each bowl with toppings that suit your taste, enhancing flavors and textures.
Fresh Tortillas: Enjoy the unbeatable taste of homemade tortillas that perfectly complement the pozole.
Family-Friendly: This recipe is perfect for gatherings and can feed a crowd, making it ideal for celebrations.

Preparation Phase & Tools to Use

Before you dive into making your Pozole Rojo and homemade tortillas, it’s essential to prepare your kitchen and gather all necessary tools and ingredients. Start by ensuring you have a large pot or Dutch oven, which is indispensable for cooking the pozole. You’ll need a skillet for toasting the dried chiles and another one for cooking the tortillas. A blender is also crucial to mix the sauce ingredients smoothly.

In addition to these tools, have a cutting board and knife ready for chopping the pork and quartering the onions. Make sure you have plenty of measuring cups and spoons on hand to ensure your ingredients are accurate, as this is vital for capturing the dish’s authentic flavors. And don’t forget about garnish preparations! Set aside some plates for your lime wedges, radishes, shredded cabbage, diced onion, and fresh cilantro. Having everything prepped and organized will streamline the cooking process and enhance your cooking experience.

Ingredients

3 pounds pork shoulder, cut into chunks
8 cups chicken broth
3 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
1 medium white onion, quartered
4 cloves garlic, peeled
2 teaspoons dried oregano
1 teaspoon cumin
1 tablespoon salt
1 teaspoon black pepper
2 cans (15 oz each) hominy, drained and rinsed
Lime wedges, chopped radishes, shredded cabbage, diced onion, and fresh cilantro for garnish
For the tortillas:
2 cups masa harina
1/2 teaspoon salt
1 1/2 cups warm water

Instructions

Step 1: Cook the Pozole

Begin creating your delicious Pozole Rojo by adding the pork shoulder and chicken broth to a large pot. Turn the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to a simmer and allow it to cook for approximately one hour. During this time, the flavors will meld beautifully, and the pork will become tender.

Step 2: Prepare the Sauce

While the pork is simmering, it’s time to prepare the flavor-packed sauce. In a dry skillet over medium heat, toast the dried guajillo and ancho chiles until they become fragrant and slightly darkened, about 3-4 minutes. Once toasted, transfer the chiles to a blender. Add the quartered onion, peeled garlic cloves, oregano, cumin, salt, pepper, and a ladleful of the chicken broth. Blend until smooth, creating a rich, velvety sauce.

Step 3: Combine and Simmer

After blending the sauce, strain it into the pot with the simmering pork and chicken broth. This ensures a silky texture without any bits from the chiles. Stir in the drained and rinsed hominy, which adds a hearty texture to the dish. Allow everything to simmer for an additional 45 minutes, giving the flavors time to deepen and meld together wonderfully.

Step 4: Make the Tortillas

While the pozole simmers, you can use this time to prepare the homemade tortillas. In a mixing bowl, combine the masa harina and salt. Gradually add warm water, mixing until a soft, pliable dough forms. Divide the dough into equal balls, approximately the size of golf balls. Using a tortilla press or rolling pin, flatten each ball into a disc about 1/4 inch thick.

Step 5: Cook the Tortillas

Heat a skillet over medium-high heat and cook each tortilla for about 30 seconds on each side until lightly browned and flexible. Place the cooked tortillas in a warm towel to keep them heated while you finish cooking the rest.

Variations

Protein: Swap pork for chicken for a lighter option or even use beef for a different flavor.
Vegetables: Add diced carrots or zucchini for extra nutrition and texture.
Spices: Experiment with smoked paprika or chipotle for a smoky flavor profile.

Cooking Notes

For a spicier kick, leave some seeds in the chiles or include fresh jalapeño in the sauce.
Use unsalted chicken broth to control the salt levels in your dish and adjust to taste.

Serving Suggestions

Serve bowls of Pozole Rojo with a side of warm homemade tortillas for dipping.
Top with fresh lime juice, sliced radishes, shredded cabbage, diced onions, and cilantro for a refreshing finish.

Tips

Make the pozole in advance; flavors intensify the longer it sits, making leftovers even better.
Store any unused tortillas in an airtight container in the refrigerator for up to 3 days for a quick meal.

Prep Time, Cook Time, Total Time

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes

Nutritional Information

Calories: Approximately 350 per serving
Protein: 28g
Sodium: 720mg

FAQs

What is pozole?

Pozole is a traditional Mexican soup made with hominy and meat, often flavored with chiles, making it hearty and comforting.

Can I make pozole a day in advance?

Absolutely! In fact, making pozole a day ahead enhances its flavors, as they have more time to meld together.

What can I use instead of pork shoulder?

You can substitute pork shoulder with chicken legs or thighs, or even beef for a different take on this classic dish.

How do I store leftovers?

Store leftover pozole in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop before serving again.

Conclusion

In conclusion, this Pozole Rojo with homemade tortillas delivers an exceptional culinary experience that’s perfect for any occasion. The hearty broth, tender pork, and delightful garnishes come together to create a dish loved by many. Whether enjoyed on a chilly evening or as a special meal for family and friends, this recipe is sure to impress. Don’t hesitate to experiment with variations and toppings to make it your own! Share your thoughts in the comments below or let us know how you made this dish uniquely yours. Happy cooking!