Pozole Rojo (Mexican Pork and Hominy Stew)
Hard Soup

Pozole Rojo (Mexican Pork and Hominy Stew)

Total Time
2h 1m
30m prep · 91m cook
Servings
4 people
Rating
Difficulty
Hard
23 views

This pozole recipe is a traditional Mexican pork soup cooked with hominy and flavored with red guajillo chiles for a deep smoky flavor. Serve with shredded cabbage, cilantro, radishes, onions, or whatever you prefer! Garnish with lime wedges.

Ingredients

  • 1 pound boneless pork shoulder , cubed
  • 1 pound boneless pork loin , cubed
  • 0.5 pounds pork neck bones
  • water to cover
  • 1 head garlic , cloves peeled
  • salt to taste
  • 1 large plum tomato
  • 4 ounces dried guajillo chiles , stemmed and seeded
  • 1 clove garlic
  • 0.25 teaspoons dried oregano
  • 1 pinch ground cumin
  • 2 cups water
  • 2 cans white hominy , 16 ounce

Instructions

  1. 1

    Place pork shoulder, pork loin, and pork neck bones in a large pot; cover with water. Add 1 head of garlic and salt to taste. Bring to a boil, reduce heat and simmer until meat is tender and cooked through, about 1 hour. Stir in hominy; bring to a boil and simmer for 20 minutes.

  2. 2

    Meanwhile, place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, about 15 minutes; drain.

  3. 3

    Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.

  4. 4

    Transfer pork to a work surface and shred with 2 forks. Discard pork bones and garlic.

  5. 5

    Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.

  6. 6

    Ladle pozole into serving bowls and top with shredded cabbage and onion; serve lime wedge on the side.

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Nutrition Facts

Per serving

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