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Pozole Rojo (Mexican Pork and Hominy Stew)

4

0 min

Pozole Rojo (Mexican Pork and Hominy Stew)

Pozole Rojo (Mexican Pork and Hominy Stew) Photo 1

Category

Pork Recipes

Time

0 min

Serving

8 persons

Calories

408

Rating

4.00★ (13)

Cuisine

Mexican
Author: Victoria Buriak
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

  • boneless pork shoulder: 1 pound (cubed)
  • boneless pork loin: 1 pound (cubed)
  • pork neck bones: 0.5 pound
  • water to cover:
  • head garlic, cloves: 1 piece (peeled)
  • salt: (to taste)
  • plum tomato: 1 piece
  • ounces dried guajillo Chilis: 4 piece (seeded)
  • clove garlic: 1 piece
  • oregano: 0.25 tsp (dried)
  • pinch ground cumin: 1 piece
  • water: 2 cups
  • white hominy: 2 cans (16 ounce cans, drained)
  • lettuce or cabbage: (shredded)
  • onion: 1 piece (diced)
  • limes, quartered: 4 piece

Metric Conversion

Stages of cooking

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  1. 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.
    Pozole Rojo (Mexican Pork and Hominy Stew) Photo 2
  2. 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.
    Pozole Rojo (Mexican Pork and Hominy Stew) Photo 3
  3. 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.
    Pozole Rojo (Mexican Pork and Hominy Stew) Photo 4
  4. Transfer pork to a work surface and shred with 2 forks. Discard pork bones and garlic.
    Pozole Rojo (Mexican Pork and Hominy Stew) Photo 5
  5. Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.
    Pozole Rojo (Mexican Pork and Hominy Stew) Photo 6
  6. Ladle pozole into serving bowls and top with shredded cabbage and onion; serve lime wedge on the side.
    Pozole Rojo (Mexican Pork and Hominy Stew) Photo 7

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