Authentic Mexican Pozole Rojo with Hominy

Name: Authentic Mexican Pozole Rojo with Hominy
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Main Course
Ingredients: Pork shoulder; Onion; Garlic cloves; Bay leaves; Water; Dried guajillo chiles; Dried ancho chiles; Garlic; Cumin seeds; Salt; Hominy; Salt and pepper; Olive oil; Shredded cabbage; Chopped radishes; Diced onions; Lime wedges

A traditional Mexican stew with tender pork and hominy

Dive into this rich and flavorful Mexican classic, perfect for cozy gatherings or family feasts.

4 h 30 min
8
Advanced

Ingredients

For the Pork Base

Pork shoulder

3 lbs, cut into large chunks

Onion

1 whole, peeled

Garlic cloves

6, peeled

Bay leaves

Water

10 cups

For the Red Sauce

Dried guajillo chiles

6, stems and seeds removed

Dried ancho chiles

3, stems and seeds removed

Garlic

4 cloves

Cumin seeds

1 tsp

Salt

To taste

For the Pozole

Hominy

2 cans (15 oz each), drained and rinsed

Salt and pepper

To taste

Olive oil

2 tbsp

For the Garnishes

Shredded cabbage

1 cup

Chopped radishes

1/2 cup

Diced onions

1/2 cup

Lime wedges

To serve

Preparation

Marinating the Pork Base

Place pork chunks in pot

Place the pork chunks in a large pot.

Add aromatics and water

Add the whole onion, garlic cloves, bay leaves, and water.

Simmer until tender

Bring to a simmer and cook for 2 hours until the pork is tender.

Preparing the Red Sauce

Soften chiles

Boil the dried chiles in water for 10 minutes until soft.

Ensure the pork is fully cooked and tender before proceeding to the next steps.

Blend sauce

Blend the softened chiles with garlic, cumin, and a pinch of salt until smooth.

Toast cumin seeds before blending for enhanced flavor.

Strain sauce

Strain the sauce to remove any solid bits.

Cooking Process

Simmering the Pork

Simmer the pork until tender for maximum flavor infusion.

Making the Red Sauce

Blend and strain the sauce to achieve a smooth consistency.

Final Cooking

Combine the red sauce, hominy, and poached pork for the ultimate pozole.

Plating & Serving