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Pork Pozole Rojo

A close-up of a steaming bowl of pork pozole rojo, filled with tender pork, hominy, and garnished with red onion, cilantro, and cheese.
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A traditional Mexican pozole rojo made with tender pork and hominy in a rich red chile broth. Perfect for weekend meals or family gatherings.

Ingredients

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  • 3 pounds pork shoulder, cut into 1-inch cubes
  • 1 pound pork feet, optional
  • 1 large white onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 2 tablespoons salt
  • 1 tablespoon black peppercorns
  • 1/2 cup dried guajillo chiles, stemmed and seeded
  • 1/4 cup dried ancho chiles, stemmed and seeded
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 (25 ounce) can hominy, drained and rinsed
  • For Garnish: shredded cabbage, thinly sliced radishes, chopped white onion, lime wedges, dried oregano, Mexican crema or sour cream

Instructions

  1. Place pork shoulder, pork feet (if using), onion, garlic, bay leaves, salt, and peppercorns in a large pot. Cover with water by about 2 inches. Bring to a boil, then reduce heat and simmer, covered, for 1.5 to 2 hours, or until pork is tender. Skim off any foam or impurities that rise to the surface.
  2. While the pork cooks, prepare the chile sauce. Soak the guajillo and ancho chiles in hot water for 20 minutes until softened. Drain the chiles and place them in a blender with oregano and cumin. Add about 1 cup of the pork cooking liquid. Blend until smooth. Strain the sauce through a fine-mesh sieve into a bowl, discarding any solids.
  3. Once the pork is tender, remove it from the pot and set aside. Discard the onion, garlic, and bay leaves. Strain the broth through a fine-mesh sieve into a clean pot.
  4. Add the strained chile sauce to the broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  5. Shred or cube the cooked pork. Add the shredded pork and the drained hominy to the broth. Simmer for another 15-20 minutes, or until the hominy is tender and the flavors have melded.
  6. Serve hot, with your favorite garnishes on the side.

Notes

  • For a make-ahead option, cook the pork and prepare the broth and chile sauce a day in advance. Refrigerate separately. Reheat the broth, add the pork and hominy, and simmer until heated through before serving.
  • You can adjust the amount of chiles to control the spice level.
  • This recipe makes a large batch, perfect for feeding a crowd.

Nutrition

Find it online: https://mdlatdmm.com/pork-pozole-rojo-recipe/