Pozole Rojo (Mexican Pork and Hominy Stew)
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
- ½ pound 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
- ¼ teaspoon dried oregano
- 1 pinch ground cumin
- 2 cups water
- 16 ounce cans white hominy drained
Toppings:
- shredded lettuce or cabbage
- 1 small onion diced
- 4 limes quartered
Instructions
- 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.
- 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.
- 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.
- Transfer pork to a work surface and shred with 2 forks. Discard pork bones and garlic.
- Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.
- Ladle pozole into serving bowls and top with shredded cabbage and onion; serve lime wedge on the side.
Notes
Recipe Tip
This dish requires different cuts of pork: shoulder, loin, and leg. It's essential to have both lean and fatty cuts.