Rick Martínez’s Pozole Rojo Stew | Introduction to Mexican Cooking | Food Network

Rick makes his preferred Mexican pozole rojo and exposes a foolproof approach of toasting peppers to perfection!
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Pozole Rojo
Level: Intermediate
Total: 3 hr 30 min
Active: 1 hr
Yield: 8 servings

1 ounce ancho chiles (2 to 3), stemmed and seeded
1 ounce guajillo chiles (3 to 4), stemmed and seeded
1 ounce pasilla chiles (3 to 4), stemmed and seeded
1 morita chile, stemmed
Four 15-ounce cans white or golden hominy, rinsed and drained pipes
2 tablespoons grease
3 pounds boneless pork shoulder
16 cloves garlic (about 1 1/2 heads), peeled and gently crushed
1 large white onion, sliced
Kosher salt
2 teaspoons dried Mexican oregano, plus more for serving
1/4 teaspoon entire black peppercorns
1 entire clove
1 little bunch cilantro (1 ounce).
1 small bunch mint (1 ounce).
2 big bay leaves.


Diced avocado, crema, fallen apart queso fresco, thinly sliced green cabbage, chopped white onion, sliced radishes, fried tortilla strips, dried chile de arbol and lime wedges, for serving.

Position a rack in the center of the oven and preheat to 350 degrees F.

Arrange the ancho, guajillo, pasilla and morita chiles on a rimmed baking sheet in an even layer and toast till starting to brown (bewaring not to char) and really fragrant and smells like toasted nuts, about 5 minutes. Let cool on the baking sheet.

Increase the oven to 450 degrees F. Spread the hominy in an even layer on a foil-lined rimmed baking sheet and roast, tossing as soon as, till gently toasted, very fragrant and simply beginning to brown on the edges of the baking sheet, 15 to 20 minutes.

Meanwhile, heat the oil in a big Dutch oven or big heavy pot over medium-high heat. Add the pork and cook, turning periodically, until browned on the two biggest sides, 10 to 12 minutes. Transfer to a large plate.

Include the garlic, onions and 6 1/2 teaspoons salt to the exact same pot. Minimize the heat to medium and cook, stirring periodically, up until the onions hurt and starting to brown, 8 to 10 minutes. Add the toasted chiles, oregano, peppercorns, clove and 10 cups water to the pot and give a boil. Nestle the pork into the pot; the liquid should come halfway up the sides of the pork. Arrange the cilantro, mint and bay leaves around the pork. Cover, lower to low and cook till the pork is extremely tender and shreds quickly, 2 to 2 1/2 hours.

Get rid of and dispose of the cilantro, mint and bay leaves. Transfer the pork to a big plate. When cool enough to manage, shred the pork into big pieces. Loosely cover with plastic wrap.

Operating in batches, puree the cooking broth and aromatics in a mixer till totally smooth and no big pieces of chile stay. Season to taste.

Clean the pot tidy. Add the chile puree and toasted hominy and simmer over medium heat, exposed, till the flavors meld, the broth is abundant and the hominy has plumped up and is tender, about 20 minutes.

Stir the reserved pork into the pozole and cook till heated up through, about 5 minutes.

Divide the pozole amongst bowls. Leading with preferred garnishes and a capture of lime.

The pozole can be made up to 3 days ahead. Let cool; cover and chill.

Cook's Note.

When mixing hot liquid, very first let it cool for five minutes or two, then transfer it to a blender, filling only halfway. Put the cover on, leaving one corner open. Cover the cover with a cooking area towel to capture splatters, and pulse till smooth.

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Rick Martínez's Pozole Rojo |Intro to Mexican Cooking|Food Network.

Rick Martínez's Pozole Rojo Stew | Introduction to Mexican Cooking | Food Network

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About the Author: Yvette Cook


  1. When I was in a resturant the chef let me come back to the kitchen and allowed me to smell the food that was ready to sent out. A couple times my nose touched the food because I was sniffing so hard but he laughed it off and had a beautiful smile. It’s one of my favorite memorie

  2. More Rick Martinez! He explains the process so well and with good energy!

  3. I have never seen this dish and it looks so good. As important, Rick Martinez made working with chile accessible to me who has never done so. I believe this is a must try.

  4. That looks amazing. Never see that at a Mexican restaurant in the states. Which is too bad, IMHO. I think we’re missing out on a lot of really good authentic food, because the restaurants only make the stuff that they know will sell. I love fajitas, but i’d like some variety too!

  5. Very excited to make this! Thank you for such a low stress, easy going cooking video.

  6. Rick! Your personality is so muted on the Food Network channel. Love this recipe and you, your style of teaching and respect/passion for our food. Your cookbook is fantastic!

  7. I’m so happy Rick landed on this channel. Huge fan. Can’t wait to try this recipe.

  8. Rick I’m super proud of your journey! My guy is on THE Food Network! We need a full show stat!

  9. I wish he would say what region this is from. Pozole is made differently where my mom is from, and that’s made differently from where my dad is from. We don’t use morritas. We also don’t toast the chiles nor the hominy. We don’t use onion. We boil the dry chiles and garlic until the chiles are soft and about 1/3 of the water is reduced out. We always cut up the pork, turkey, or chicken. He uses a lot of unnecessary steps. The pozole should be soupy because of all of the cabbage, radishes, and onions we like to add. Limes are a must. Lemons aren’t a good substitute. No one in Mexico adds any kind of cheese or crema to pozole. He also forgot the corn tortillas. Of course, my family prefers thick tostada shells instead of tortillas.

    1. @Jorge Azpeitia Almost makes me wonder how much of this is his recipe vs Food Network revamping it so to speak for their audience. I definitely recommend watching his recipes on the Food52 channel, and even Bon Appetite. They just look and feel more authentic imo, but of course you can be the judge there lol 🙂

    2. My moms side is from Aguascalientes and pozole verde is more common than red. My dad is from Durango and that part of the family makes really good pozole rojo.

    3. @Papi Rojo I understand he’s been living in Mexico since before the pandemic have started, traveling all over the country to do a lot of search for his new book. Which I don’t hate, even though have his heights and lows. That’s why he shook me hahaha.

  10. Im mexican and Im sorry we dont add tortilla ships or avocado :/ maybe you try to make caldo de gallina, but we don toast the grains… and POZOLE its the all meal not the grains… this is your kind of version but this is not Mexican Pozole 😥…omg looks like Mole, but we dont add crema

  11. I am sorry Rick. But I have to disagree with this one. That’s exactly not the way that a red pozole should look like. 1. We only use guajillo chili so you can take advantage of the color. Some dry Chile the arbol it’s ok but we normally make a separate hot sauce to add. 2. Those chili’s got burned, even after you took them out of the oven. Additionally, they kept cooking on the tray. And that’s another reason for that weird color. 3. We cook separately the pork and then we use the broth without fat in order to not have all that fat that reflects your entire face. Also the chili’s have natural oils, so you have to consider all that in order to not serve something like that. Sorry but not sorry

  12. I feel like the toasting in the oven and those amazing smells he was getting would be much more bold if the oven was actually turned on.

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