Pozole Rojo (Mexican Pork and Hominy Stew)

Prep Time:
25 mins

Cook Time:
1 hr 25 mins

Total Time:
1 hr 50 mins

Servings:
8

Ingredients

Toppings:

shredded lettuce or cabbage
• 1smallonion, diced
• 4limes, quartered

Directions

Place pork shoulder, pork loin, and pork neck bones in a large pot; cover with water. Add 1 head of garlic and salt to taste. Bring to a boil, reduce heat and simmer until meat is tender and cooked through, about 1 hour. Stir in hominy; bring to a boil and simmer for 20 minutes.

Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley

Meanwhile, place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, about 15 minutes; drain.

Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley

Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.

Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley

Transfer pork to a work surface and shred with 2 forks. Discard pork bones and garlic.

Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley

Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.

Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley

Ladle pozole into serving bowls and top with shredded cabbage and onion; serve lime wedge on the side.

Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley

Recipe Tip

This dish requires different cuts of pork: shoulder, loin, and leg. It's essential to have both lean and fatty cuts.

The cooking time for the hominy has been changed based on review feedback. The original recipe called for the hominy to simmer for 2 hours.

Nutrition Facts (per serving)