Pozole Rojo (Mexican Pork and Hominy Stew)

This pozole recipe is a tasty traditional Mexican pork soup with hominy cooked in a rich and smoky red sauce made with guajillo chiles and tomatoes.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 50 mins
• Calories: 408 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.

Step 5

Ladle pozole into serving bowls and top with shredded cabbage and onion; serve lime wedge on the side.

Step 6

Transfer pork to a work surface and shred with 2 forks. Discard pork bones and garlic.