Name: Red Pozole (Pozole Rojo) Recipe
Prep time: 30 min
Cook time: 2 h 40 min
Total time: 3 h 10 min
Cuisine: Mexican
Ingredients: 2 lbs pork shoulder and pork flank (a mix and optionally pork feet for added flavor); 1 white or yellow onion, cut into wedges; 3 whole cloves garlic; 1 tablespoon oregano, divided; 1 teaspoon cumin seeds; 2 bay leaves; 2 teaspoons sea salt or kosher salt; 6 cups vegetable or chicken broth; 7 dried guajillo chilis, washed, seeded, and destemmed; 3 dried ancho chilis, washed, seeded, and destemmed (can use all guajillo if preferred); 2 cans (25 ounces each) hominy, drained and rinsed; 2 limes, cut into wedges; 4-5 radishes, thinly sliced; 1 cup sliced cabbage; ½ cup cilantro, chopped; ½ cup onion, diced; Additional 1 tablespoon Mexican oregano and chili flakes for serving

Ingredients

2 lbs pork shoulder or pork flank (a mix is ideal; pork feet can be added for extra flavor)

1 white or yellow onion, cut into wedges

3 whole cloves garlic

1 tablespoon oregano, divided

1 teaspoon cumin seeds

2 bay leaves

2 teaspoons sea salt or kosher salt

6 cups vegetable or chicken broth

7 dried guajillo chilis, washed, seeded, and destemmed

3 dried ancho chilis, washed, seeded, and destemmed (can use all guajillo if preferred)

2 cans (25 ounces each) hominy, drained and rinsed

2 limes, cut into wedges

4-5 radishes, thinly sliced

1 cup sliced cabbage

½ cup cilantro, chopped

½ cup onion, diced

Instructions

Step 1: Wash and cut the pork meat into large 2-inch cubes. Place the meat in a Dutch oven.

Step 2: Cut the onion into wedges and add it to the pot along with half the oregano, bay leaves, cumin seeds, and salt.

Step 3: Pour the broth over the meat, covering it completely. Bring to a simmer and cook for 1 hour and 30 minutes, until the meat is tender and falling apart.

Step 4: While the meat cooks, boil 3 cups of water. Soak the cleaned chilis in the boiling water, weighting them down if necessary, and let soften for 30 minutes.

Step 5: Drain the chilis, reserving half the soaking water. Blend the chilis with the reserved water until smooth (3 to 5 minutes).

Step 6: Pass the chili blend through a fine sieve, pressing with a spoon or spatula to extract the liquid. Discard the pulp.

Step 7: When the pork is done, remove it with a slotted spoon and place on a plate. Shred the meat with two forks into bite-sized pieces.

Step 8: Add the drained and rinsed hominy to the broth remaining in the pot. Return the shredded pork and chili sauce to the pot and stir well.

Step 9: Simmer the combined mixture for another 1 to 1.5 hours to develop flavors.

Step 10: Prepare garnishes by thinly slicing radishes, shredding cabbage, cutting lime wedges, dicing onion, and chopping cilantro.

Step 11: Serve the pozole in bowls with garnishes and extra Mexican oregano and chili flakes on the side.

Tips & Variations

For added depth, ask your butcher for pork feet to include with the shoulder and flank.

Use all guajillo chilis for a milder heat or add ancho chilis for a smokier flavor.

Adjust garnishes according to preference: sliced avocado or radish sprouts also pair well.

Homemade chicken broth will enhance the overall richness of the stew.

FAQs

Can I make pozole vegetarian?

Yes! Substitute the pork with mushrooms or jackfruit and use vegetable broth. Omit the chili paste if you want a lighter flavor, or keep it for classic taste.

What is hominy and where can I find it?

Hominy is dried corn kernels treated with an alkali solution, giving them a puffy texture. It is available canned at most grocery stores in the Mexican food aisle or at specialty Latin markets.