Pozole Rojo

Hearty Mexican hominy stew with tender pork in a deep red chile broth, topped with crunchy garnishes — a celebration dish.

Nutrition per serving

• 2 lbsPork shoulder
• 2 cans (29 oz each)Hominy (canned)
• 6Guajillo chiles
• 3Ancho chiles
• 1 largeOnion
• 6 clovesGarlic
• 1 tbspOregano
• 1 tspCumin
• for toppingShredded cabbage
• sliced, for toppingRadishes
• for servingTostadas
• for servingLimes
• for toppingAvocado

1. 1

   Cut pork into large chunks. Boil in salted water with half the onion and 3 garlic cloves for 1.5 hours until tender. Reserve broth.

2. 2

   Toast guajillo and ancho chiles in a dry pan. Soak in hot water for 20 minutes.

3. 3

   Blend soaked chiles with remaining onion, garlic, oregano, cumin, and 1 cup soaking water until smooth.

4. 4

   Strain the chile sauce through a sieve into the pork broth.

5. 5

   Shred the cooked pork and return to the pot.

6. 6

   Drain and rinse hominy, add to the pot. Simmer together for 30 minutes.

7. 7

   Season with salt to taste.

8. 8

   Ladle into deep bowls. Top with shredded cabbage, sliced radishes, diced avocado, and a squeeze of lime.

9. 9

   Serve with tostadas and extra oregano on the side.

💡 Tips for Pozole Rojo

• • Blend half the soup for a creamy texture while keeping some chunks.
• • Don't let garlic burn — add it after other aromatics and cook briefly.
• • Choose avocados that yield slightly to gentle pressure for perfect ripeness.
• • Roll citrus on the counter before juicing to get more juice out.

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