Traditional Mexican Dishes
Mexican Red Pozole
Mexican red pozole with hominy, tender pork, and an aromatic sauce made from guajillo and ancho chilies. Served hot with lettuce or cabbage, radishes, onion, cilantro, lime, and tortilla chips.
A homemade and abundant recipe to prepare a flavorful red pozole, perfect for sharing with family and customizing with fresh toppings and piquin chili.
01
Ingredients
Have everything ready before you begin.
- ✓1 kg of pork shoulder in large pieces
- ✓500 g of pre-cooked hominy
- ✓2.5 liters of water
- ✓1/2 white onion for cooking
- ✓1/2 white onion for the sauce
- ✓1/2 white onion finely chopped for serving
- ✓7 cloves of garlic in total: 4 for cooking and 3 for the sauce
- ✓2 bay leaves
- ✓2 teaspoons of salt, divided
- ✓6 guajillo chilies without stem or seeds
- ✓2 ancho chilies without stem or seeds
- ✓1 teaspoon of dried oregano
- ✓2 cups of finely chopped lettuce or cabbage
- ✓6 radishes sliced
- ✓4 limes cut into wedges
- ✓1/2 cup of fresh cilantro chopped
- ✓Corn tortilla chips
- ✓Piquin chili to taste
02
Step-by-step method
- 01
Rinse the hominy under running water until the liquid...
Rinse the hominy under running water until the liquid comes out clear.
- 02
Place the hominy in a large pot with the water, 1/2 onion, 4 cloves...
Place the hominy in a large pot with the water, 1/2 onion, 4 cloves of garlic, the bay leaves, and 1 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer.
- 03
Add the pork shoulder and remove the foam that rises...
Add the pork shoulder and remove the foam that rises during the first few minutes. Partially cover and cook for 1.5 to 2 hours, until the meat is very tender and the hominy has opened. If the broth reduces too much, add a little hot water.
- 04
While the meat is cooking, remove the stems and seeds from the...
While the meat is cooking, remove the stems and seeds from the chilies. Heat a comal or dry skillet and toast the chilies for a few seconds on each side, without burning them.
- 05
Transfer the toasted chilies to a container with hot water and let...
Transfer the toasted chilies to a container with hot water and let them soak for 15 minutes.
- 06
Blend the soaked chilies with the 3 cloves of garlic, the 1/2 onion...
Blend the soaked chilies with the 3 cloves of garlic, the 1/2 onion reserved, the dried oregano, and 1 cup of the soaking water. Process until you get a smooth sauce and strain it if you prefer a silkier texture.
- 07
When the meat is tender, remove it from the pot and let it rest...
When the meat is tender, remove it from the pot and let it rest for a few minutes. Also, remove the onion, garlic, and bay leaves.
- 08
Pour the strained sauce into the hot broth and mix
Pour the strained sauce into the hot broth and mix. Remove any foam or impurities from the surface and cook for 15 minutes.
- 09
Shred the meat into medium-sized pieces, removing excess fat or...
Shred the meat into medium-sized pieces, removing excess fat or tough parts. Return it to the pot and cook everything together for 10 more minutes.
- 10
Taste the pozole and adjust the seasoning with the second teaspoon...
Taste the pozole and adjust the seasoning with the second teaspoon of salt. If you prefer it thicker, let it simmer uncovered for a few more minutes.
- 11
Place the lettuce or cabbage, radishes, onion, cilantro, limes,...
Place the lettuce or cabbage, radishes, onion, cilantro, limes, tortilla chips, and piquin chili in separate containers.
- 12
Serve the pozole hot in deep bowls
Serve the pozole hot in deep bowls. Add lettuce or cabbage, radishes, onion, and cilantro; squeeze lime juice to taste and finish with piquin chili. Serve the tortilla chips on the side.
- Toast the chilies for just a few seconds on each side to avoid bitterness.
- Removing the seeds helps to get a milder sauce and allows better control of the heat.
- You can substitute lettuce with cabbage, which usually keeps its texture better.
- If the broth reduces too much during cooking, add hot water, not cold.
- Pozole can be prepared ahead of time. Refrigerate it in a well-sealed container and reheat it over medium heat with a little water if it has thickened.
- You can also freeze the pozole base without the toppings and add them fresh when serving.