Pozole Rojo

Pozole takes its name from the Nahuatl word for hominy, the plump corn kernels at the heart of this Mexican classic. Red chile broth—built from guajillo, ancho, and árbol—wraps tender pork shoulder in a deep, comforting bowl meant for sharing.

Serves 6

Estimate for one serving

• 385 cal
• 28.4g protein
• 31g carbs
• 17.8g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 2 lb pork shoulder
• 8 cups water
• 1 large white onion
• 6 garlic cloves
• 2 bay leaves
• 6 dried guajillo chiles
• 2 dried ancho chiles
• 3 dried arbol chiles
• 2 (29-oz) cans canned hominy
• 2 tsp salt
• 1 tsp ground cumin
• 2 tsp dried oregano
• 1/2 small head cabbage
• 6 radishes
• 3 limes
• 1/2 cup chopped fresh cilantro
• 1 tsp Mexican oregano

Instructions

1. 1Cut the pork shoulder into 1.5-inch cubes, trimming excess fat.
2. 2In a large pot, combine pork, water, half the quartered onion, garlic cloves, bay leaves, and salt. Bring to a boil, skim foam, then simmer covered for 45 minutes until pork is tender.
3. 3While pork simmers, remove stems and seeds from all dried chiles (guajillo, ancho, arbol).
4. 4Toast chiles in a dry skillet over medium heat for 30–40 seconds until fragrant; do not burn.
5. 5Soak toasted chiles in hot water for 15 minutes until soft.
6. 6Transfer softened chiles, soaking liquid, remaining garlic cloves, remaining half onion, cumin, and oregano to a blender. Puree until smooth.
7. 7Drain and rinse the two 29-oz cans of hominy.
8. 8When pork is tender, remove bay leaves. Add chile puree and drained hominy to the pot.
9. 9Simmer uncovered for 20–25 minutes so flavors meld; add water if too thick. Taste and adjust salt.
10. 10Shred cabbage, thinly slice radishes, cut limes into wedges, and chop cilantro.
11. 11Ladle hot pozole into bowls. Let each person top with cabbage, radish, lime, cilantro, and Mexican oregano.
12. 12Serve immediately with warm corn tortillas on the side.