Pozole rojo is the ultimate Mexican comfort food. It's full of deep, rich flavor from the dried chiles and makes for the best venison shoulder roast recipe. The rich broth turns tough shoulder meat into fall-apart tender pieces of deliciousness. Combined with chewy and flavorful hominy and topped with fresh toppings, it's packed with flavor. Give it a try today!
Strain the broth using a large bowl and a fine mesh strainer. Add the shredded meat back to the cooking liquid. Drain the hominy if you're using canned. Add in the cooked hominy. Bring to a boil on the stove. Cover and place back in the oven for 20-30 minutes.