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Pozole Rojo

A rich and hearty Mexican pork and hominy stew in a deep red chile broth, topped with shredded cabbage, radishes, oregano, and lime. Traditional celebration food.

DinnerMexicanMedium

20 min

Prep

1 hr 30 min

Cook

1 hr 50 min

Total

Servings

Medium

Difficulty

Instructions

Toast the dried chiles in a dry skillet for 1-2 minutes until fragrant and pliable. Soak in hot water for 15 minutes. Blend with 1 cup of the soaking liquid until smooth. Strain through a sieve.

In a large pot or Dutch oven, combine pork, quartered onion, garlic, chicken broth, cumin, and salt. Bring to a boil, then reduce to low and simmer for 1 hour, skimming any foam.

Tip: Low and slow is the key to tender pork. Don't rush it by increasing the heat.

Remove pork and shred with two forks. Strain the broth and return to the pot. Add the shredded pork, chile sauce, hominy, and oregano. Simmer 30 minutes.

Serve in deep bowls with shredded cabbage, sliced radishes, a squeeze of lime, dried oregano, and tostadas on the side.

Nutrition per Serving

420kcal

Calories

34g

Protein

32g

Carbs

16g

Fat

Fiber

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Pozole Rojo

Ingredients

For garnish

Instructions

Nutrition per Serving

Tags

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