Authentic Mexican Pozole Rojo in 45 Minutes is a delicious pork and hominy stew simmered in a flavorful stock that’s seasoned with achiote paste, cumin and cilantro, and finished with assorted fresh toppings.
I love to make a pot of this flavorful, brothy stew in the fall and winter. It fills my whole house with such a warm, earthy aroma. This generous recipe is a quick and easy mid-week dinner, but it’s also one that easily divides and freezes well. I often make this stew when my daughter comes home to visit. Then I’ll fill a large mason jar and send her home with some soup for another night and one in the freezer for my husband and I to enjoy at a later time.
This is Mexican comfort food for both the eyes and appetite. Its rich color is as pleasing to the eye as its rustic, earthy flavors are warming to the heart and soul.
It’s also a recipe that has a special place in my heart. It’s one that I used to make from time to time for my father when he was still with us. There are some family recipes I have come to think of as “bridge” recipes – dishes that have the potential to connect generations. This is one of those recipe. For my father, it was familiar comfort food that reminded him of his Mexican heritage. Today, whenever I prepare this dish, it’s a way for me to honor his memory. And for my daughter, it’s a way for her to remember her grandfather and feel a connection to her roots.
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Achiote paste – the secret ingredient to this beautiful dish
What is achiote? Native to Mexico, Achiote Rojo is made from ground annatto seeds and often is blended with other spices or infused into oils. The flavor is uniquely earthy, floral and peppery, but not spicy. Achiote is what gives this recipe for Authentic Mexican Pozole in 45 Minutes its beautiful, red color.
I also use achiote paste in my recipe for slow roasted pork pibil. If you crave the flavors of authentic Mexican and Caribbean cuisines, this is one of those ingredients you simply must have in your spice cupboard.
I like Chef Merito brand. It contains no MSG and it’s easy to find online or in the international food section of most major grocery stores. You can also find achiote rojo paste at your local Mexican market. If you’re interested in learning more about the history of achiote and other cultures that cook with it, check out this article on this wonderful little spice. You may find it’s used in the preparation of foods all over the world – not just in Latin cuisine.
Authentic Mexican Pozole Rojo in 45 Minutes – big flavor in short time
Like most soups and stews, this recipe for Authentic Mexican Pozole Rojo in 45 Minutes tastes even better the next day after the flavors have had a chance to marry. However, there are a few simple tricks this recipe uses to build a broth that tastes like it’s been simmering all day instead of just 30 minutes. Here’s how we do it:
This pozole recipe starts off by trimming the pork and removing any tough, connective tissue before cutting the meat into small, one-inch pieces. The pork cooks quickly and because the pieces are small, the warm stock and spices are better able to permeate the meat in the short cooking time allotted.
I’ve said it before and I’ll say it again, I’m extremely fond of fond – that layer of flavor that sticks to the bottom and sides of a pan after roasting meat or veggies for a period of time. In this pozole recipe, we start to build flavor by sauteing the pork and onions in 2 Tbsp. of vegetable oil until the pork has browned and the onions have become soft.
The next step involves blooming the spices. You might be tempted to skip this step, but please resist. Spices are a lot like people. They need time to warm up to you before you get to experience them fully. So, in this recipe, I call for adding the achiote, cumin and dried cilantro to the stock pot with the pork and onions. The heat helps the spices release their flavor. The process of blooming also allows you to ensure the achiote paste is evenly distributed throughout the soup. Think of this blooming cycle as the early stage of a friendship. You’re starting to see (or smell) what’s hidden inside of that wonderful spice.
By now, a significant amount of fond has formed on the bottom and sides of the pan, but don’t be concerned. It will be released once the liquids are added. We start by deglazing the pot with 1/4 cup of apple cider vinegar. The fruit notes of the vinegar pair beautifully with the pork and onions, and brighten it. The vinegar also begins the process of releasing all that fond from the pan – creating a thick paste.
At this stage, the hominy and hot chicken and beef stock are added to the pot. It’s important to use stock and not broth here. Whereas broth is typically made from simmering meat or vegetables and is seasoned, stock involves roasting bones and is thicker, with a richer, more developed flavor. Since we are working with a shortened simmering time, this recipe really needs the richness of stock in order for the flavors in this soup to fully develop.
Next, the pozole is brought back to the boil before reducing the heat. It is then covered and left to simmer for 30 minutes.
While the pozole is simmering, prep your fresh toppings. I typically serve this delicious Authentic Mexican Pozole Rojo in 45 Minutes with slices of fresh white onion, radishes, cilantro, avocado and a wedge of lime. Finally, I like to serve tortilla chips with my pozole. A good toothy tortilla chip crumbled in the bottom of the bowl is the equivalent of adding oyster crackers to your soup.
Authentic Mexican Pozole Rojo in 45 Minutes
Course: MainCuisine: MexicanDifficulty: Easy8
servings15
minutes30
minutesTraditional Mexican pork and hominy stew with assorted fresh topping.
Ingredients
1 lb. 4 oz. pork tenderloin, trimmed, diced into 1/2 inch pieces (it’s OK if you are a little over or under after cleaning)
2 Tbsp. vegetable oil
1 heaping cup white onion, chopped fine, plus more for garnish
2 Tbsp. achiote rojo paste
2 tsp. dried cilantro
1 tsp. cumin
1 tsp. salt (slowly adjust with more if needed)
1/4 cup apple cider vinegar
One 29-ounce can hominy, rinsed and drained
One quart low sodium beef stock
One quart low sodium chicken stock
Tortilla chips and fresh white onions, radishes, cilantro, avocado and lime slices to garnish.
Directions
- Prepare the pork by removing any tough connective tissue. Cut into 1/2 inch cubes.
- In a large stock pot, heat the vegetable oil and saute the pork over medium heat until the liquid has nearly cooked off. Stir constantly to avoid burning.
- Add the onion and continue to cook until the onions have softened and a light fond has begun to form on the bottom of the pot.
- Add the achiote paste, dried cilantro and cumin to the pot and stir into the pork and onions. Break up any clumps of achiote with the back of the spoon. Keep the mixture moving to prevent burning. Your fond should be quite deep in color by now, but not burnt.
- Add the cider vinegar and begin deglazing the pan by stirring it into the mixture, which should start to resemble a thick paste now.
- Stir in the hominy, and add the hot beef and chicken stock. Bring the mixture to the boil.
- Once the pozole has reached the boil, reduce the heat, cover and simmer for 30 minutes.
- While the pozole is simmering, prepare the fresh veggies for topping the stew.
- After 30 minutes, remove the lid, give the pozole a stir and adjust with added salt if needed. Serve hot with fresh toppings as desired.
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