Pozole Rojo

Pozole Rojo is Mexico's iconic hominy and pork stew, simmered in a deep red guajillo and ancho chile broth and finished at the table with shredded cabbage, radish, lime, and oregano. A festive, warming dish traditionally served for celebrations.

By YumYum Editorial · Mexican

Prep: 20 min · Cook: 2 min · Total: 22 min · Serves 8

Ingredients

• 3 lbs pork shoulder, cut into large chunks
• 2 (25 oz) cans white hominy, drained and rinsed
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 white onion, half roughly chopped, half thinly sliced for garnish
• 6 garlic cloves
• 2 bay leaves
• 1 tbsp dried oregano, divided
• 10 cups water
• 2 tsp salt, plus more to taste
• 2 cups shredded green cabbage, for garnish
• 8 radishes, thinly sliced, for garnish
• 2 limes, cut into wedges
• to taste Dried chile flakes or chili powder, for garnish

Instructions

1. Place the pork in a large pot with 10 cups of water, the chopped onion half, 2 garlic cloves, bay leaves, and 1 tsp salt.
2. Bring to a boil, skim off any foam, then reduce heat and simmer covered for 1.5 hours until the pork is very tender. Remove the pork and reserve the broth.
3. While the pork cooks, toast the guajillo and ancho chiles in a dry skillet for 20-30 seconds per side, then soak in hot water for 15 minutes to soften.
4. Blend the softened chiles with the remaining garlic, 1 cup of the reserved broth, and half the oregano until completely smooth.
5. Strain the chile sauce through a fine mesh sieve into the pot of broth to remove any tough skins.
6. Shred or cube the cooked pork and return it to the pot along with the drained hominy.
7. Simmer everything together uncovered for 30-40 minutes, stirring occasionally, until the broth deepens in color and the hominy is tender.
8. Season with salt and remaining oregano to taste.
9. Serve hot in deep bowls, letting each diner top their portion with shredded cabbage, sliced onion, radish, lime juice, and chile flakes.