Pozole Rojo
A deeply warming red chile pork and hominy stew, simmered low and slow until the broth turns rich and rust-colored, then piled high with crunchy fresh garnishes at the table.
Why You'll Love This
- A classic celebration dish with rich, layered chile flavor
- Feeds a crowd and reheats even better the next day
- Fully customizable at the table with crisp fresh toppings
Ingredients
- 3 lbboneless pork shoulder, cut into 2-inch chunks
- 1white onion, quartered, plus 1/2 cup finely diced for serving
- 6 clovesgarlic, peeled
- 2bay leaves
- 2.5 tspkosher salt, divided
- 10 cupswater
- 6dried guajillo chiles, stemmed and seeded
- 3dried ancho chiles, stemmed and seeded
- 1 tbspdried oregano
- 1 tspground cumin
- 2 (25 oz) canswhite hominy, drained and rinsed
- 1small green cabbage, thinly shredded, for serving
- 6radishes, thinly sliced, for serving
- 3limes, cut into wedges, for serving
- 1 tbspdried Mexican oregano, for serving
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Place the pork chunks in a large stockpot with the quartered onion, 3 cloves of the garlic, bay leaves, 1.5 teaspoons salt, and the 10 cups water.
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