This Mexican pork and chile stew is a delicious winter favorite and can be easily customized to suit your needs! The chicken bouillon plays a large roll in the flavor profile of the stew, and while many aren’t labeled as gluten free they are free of gluten containing ingredients. I encourage you to read the label every time you purchase a jar.
If you absolutely cannot tolerate bouillon you can make my gluten free version here or replace the water when blending the chiles with chicken stock and use extra kosher salt and black pepper at the end. It’ll take more salt than you think!
Pozole rojo can also be made with chicken thighs or beef stew meat if pork isn’t your jam!
- 2 lbs pork stew meat, or pork butt, in bite sized pieces
- 4 dried chile california (seeds and stems removed)
- 4 died guajillo chiles (seeds and stems removed)
- 4 dried pasilla chiles (seeds and stems removed)
- 15 cloves garlic (peeled)
- ½ yellow onion (peeled, roughly chopped)
- 1 bunch cilantro (leaves only)
- 4 cups hot water
- 4 cups chicken stock
- 4 tsp chicken bouillon (make sure your is GF!)
- 25 oz white hominy (drained and rinsed)
- 2 Tbsp Mexican oregano
- 2 tsp ground cumin
- 3 bay leaves
- 2 Tbsp white vinegar
- 4 limes (juiced)
- 2 tsp kosher salt
- 2 tsp ground black pepper
- Optional Toppings:
- sliced green cabbage
- sliced radish
- Mexican oregano
- The Night Before Dinner:
- In a blender add 4 cups of hot water and your deseeded and destemmed dried chiles. If you missed the video on that you can check out the prep work video here. Otherwise all you do is snip the top and stem off the chile, and shake out the seeds.
- To the hot water and chiles, add the peeled garlic and onion, and cilantro leaves. Allow everything to steep for 10 minutes or until the chiles are rehydrated and soft. Blend until smooth, and if desired for a silky smooth broth, strain.
- In a bowl or bag pour the blended chile sauce over the pork and mix to coat. Cover and place in the fridge over night.
- When Ready To Cook:
- Dump the pork and chile sauce into a slow cooker and add all remaining ingredients (hominy, bay leaves, oregano, cumin, chicken stock, vinegar, salt and pepper) except for the lime juice and bouillon.
- Cover and cook for 10 hours on low.
- When cooked remove the lid and stir in the lime juice and bouillon. Allow the bouillon to dissolve completely before serving. Taste, and adjust seasonings as desired.
- Serve with lots of freshly diced onion, thinly sliced cabbage, Mexican oregano, sliced radish, quartered limes, and tortillas. Allow everyone to adjust their bowl to their liking with the toppings offered and enjoy!
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