Description
A traditional, hearty red pozole made with slow-simmered pork shoulder, dried guajillo and ancho chilies, and hominy. This crowd-pleasing dish is perfect for celebrations and features a customizable topping bar.
Ingredients
Scale
- 10–12 dried guajillo chilies
- 6–8 dried ancho chilies
- 3–4 pounds pork shoulder (bone-in, skin-on), cut into 2-inch chunks
- 2 large cans (24oz each) white hominy, drained and rinsed
- 1 large white onion, halved
- 8–10 cloves garlic, peeled
- 3 bay leaves
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- Salt to taste
- Oil for searing
- Toppings: Radishes (thinly sliced), white onion (finely diced), shredded cabbage, lime wedges, cilantro (chopped), dried oregano, avocado (sliced), tostadas or tortilla chips
Instructions
- Remove stems and seeds from the guajillo and ancho chilies. Soak them in boiling water for 15-20 minutes until soft.
- Pat pork chunks dry and season with salt. Sear in batches in a large stockpot with oil over medium-high heat until browned. Remove and set aside.
- Drain chilies, reserving 1 cup of soaking liquid. Blend chilies with bay leaves, garlic, cumin, Mexican oregano, and reserved liquid until smooth.
- In the same pot, cook the chili paste in oil for 2-3 minutes. Add seared pork, halved onion, and 6-8 cups of water. Bring to a boil, then reduce to a low simmer. Cover and cook for 1.5 hours.
- Add hominy to the pot. Simmer uncovered for another 1-2 hours until pork is fall-apart tender and hominy is swollen. Remove bay leaves and onion halves. Season with salt to taste and serve with toppings.
Notes
The recipe tastes better the next day as flavors meld. If freezing, freeze broth and pork separately from hominy to prevent mushiness. For spice control, add chipotle peppers in adobo sauce. Ensure chilies are rehydrated properly for smooth blending.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 380
- Sugar: 2
- Sodium: 450
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 12
- Protein: 25
Keywords: pozole rojo, mexican independence day, pork pozole, hominy soup, traditional mexican recipe, dinner party food, slow cooker pozole