adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pozole Rojo (Mexican Pork and Hominy Stew)
Pozole Rojo (Mexican Pork and Hominy Stew)
0 Likes
Prep Time:
25 minutes
Cook Time:
85 minutes
Total Time:
110 minutes
Delicious Mexican pork soup with hominy in a flavorful red sauce of guajillo chiles and tomatoes.
Ingredients:
  • 1 pound boneless pork shoulder, cubed
  • 1 pound boneless pork loin, cubed
  • 0.5 pound pork neck bones
  • water to cover
  • 1 head garlic, cloves peeled
  • salt to taste
  • 1 large plum tomato
  • 4 ounces dried guajillo chiles, stemmed and seeded
  • 1 clove garlic
  • 0.25 teaspoon dried oregano
  • 1 pinch ground cumin
  • 2 cups water
  • 2 (16 ounce) cans white hominy, drained
  • shredded lettuce or cabbage
  • 1 small onion, diced
  • 4 limes, quartered
Instructions:
  • In a large pot, combine pork shoulder, pork loin, and pork neck bones. Cover with water and add 1 head of garlic and salt to taste. Boil, then simmer until meat is tender, for about 1 hour. Add hominy, bring to a boil, and simmer for 20 minutes.
  • Place tomatoes and guajillo chiles in a pot and cover with water. Bring to a boil and cook until chiles have softened, approximately 15 minutes. Drain the ingredients.
  • In a blender, combine tomatoes, chiles, salt, garlic, oregano, and cumin. Pour in 2 cups of water and blend until silky smooth. Strain the mixture through a fine-mesh sieve to collect the flavorful chile sauce.
  • Place the pork on a clean work surface and use two forks to shred it. Remove and discard the pork bones and garlic.
  • Combine the chile sauce and shredded pork in the pot. Let the pozole simmer for about 5 minutes until the flavors meld together.
  • Spoon pozole into bowls, garnish with shredded cabbage and onion, and serve with a lime wedge on the side.

Similar Recipes