Pozole Rojo de Cerdo
Traditional dish · Mexican
A traditional and hearty red pozole made with tender pork, hominy, and a rich chili-based broth, garnished with fresh toppings.
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Ingredients
- Pork shoulder2 lbs
- Dried Guajillo chilies6
- Dried Ancho chilies2
- Garlic cloves4
- White onion1/2
- Canned hominy2 (15 oz) cans
- Chicken broth6 cups
- Oregano1 tsp
- Saltto taste
- Black pepperto taste
- Shredded lettucefor garnish
- Sliced radishesfor garnish
- Diced white onionfor garnish
- Lime wedgesfor garnish
- Dried Mexican oregano1 tsp
Steps
- 1
Roast the guajillo and ancho chilies until fragrant. Remove stems and seeds.
- 2
Soak the roasted chilies in hot water for 15-20 minutes until softened.
- 3
Blend the soaked chilies with garlic, half onion, and a little soaking liquid until smooth.
- 4
Cut pork shoulder into large chunks. Season with salt and pepper.
- 5
In a large pot, combine pork, chicken broth, and the chili puree. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until pork is tender.
- 6
Remove pork from the pot, shred it, and return it to the pot.
- 7
Add drained and rinsed hominy and dried Mexican oregano to the pot. Simmer for another 30 minutes.
- 8
Season with salt and pepper to taste.
- 9
Serve hot, garnished with shredded lettuce, radishes, diced onion, and lime wedges.
