Pozole Rojo
Rustic pork and hominy stew in a deep red chile sauce, warming and deeply satisfying.
Ingredients (serves 6)
- 2 lb Pork Shoulder cubed
- 8 cups Chicken Stock
- 2 cans Hominy drained
- 6 Dried Guajillo or New Mexico Chile
- 1 Onion
- 6 Garlic cloves
- 1 tsp Oregano
- 1 tsp Cumin
- Salt and Black Pepper
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Save this recipeInstructions
- 1
Place pork shoulder cubes in a large pot. Cover with chicken stock and bring to a boil. Reduce heat and simmer covered for 45 minutes until tender.
- 2
Meanwhile, toast dried chiles in a dry skillet for 2 minutes. Remove stems and seeds, then soak in hot water for 10 minutes.
- 3
Blend soaked chiles with garlic, oregano, cumin, and 1 cup soaking liquid until smooth. Strain through a fine sieve.
- 4
Pour chile sauce into the pot of pork. Add drained hominy and simmer uncovered for 15 minutes.
- 5
Taste and season with salt and black pepper. Serve hot in large bowls with lime wedges, sliced radish, shredded cabbage, and tostada shells on the side.
