Pozole Rojo
A traditional Mexican stew made with pork, hominy, and a rich red chile broth. Served with fresh toppings for a festive meal.
shopping_cartIngredients
- • 2 lbs pork shoulder, cut into chunks
- • 1 large onion, quartered
- • 4 cloves garlic
- • 10 cups water
- • 2 tsp salt
- • 2 bay leaves
- • 3 dried guajillo chiles, stemmed and seeded
- • 3 dried ancho chiles, stemmed and seeded
- • 2 cans (15 oz each) hominy, drained
- • Toppings: shredded cabbage, radishes, onion, lime, oregano, tostadas
list_altInstructions
In a large pot, combine pork, onion, garlic, water, salt, and bay leaves. Bring to a boil, then simmer 1.5 hours, skimming foam.
Meanwhile, toast chiles in a dry pan until fragrant. Soak in hot water 20 minutes, then blend with some soaking liquid until smooth.
Remove pork, shred, and return to pot. Discard onion, garlic, and bay leaves.
Stir in chile puree and hominy. Simmer 30 minutes.
Serve pozole hot with toppings on the side.