Traditional Red Pozole

Marielle Henaine
Made with pork, dried chiles, and hominy, red pozole is one of the most traditional dishes of Mexican cuisine. This full-bodied Mexican stew is simmered for a long time to develop the rich flavors of the meat while the guajillo and ancho chiles combo adds a mild spicy touch to the soup. Topped with lettuce, onion, and radish, this traditional red pozole is best served hot and is ideal for special occasions.
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Ingredients
8
Portions
  • some water
  • 1 kilo hominy corn
  • 1 onion, cut into quarters
  • 1 head garlic, cut into halves
  • 1/2 kilos pork backbone
  • 1/2 kilos pork leg
  • 3 leaves bay
  • salt
  • 5 guajillo chiles, rehydrated
  • 5 ancho chiles, rehydrated
  • 4 allspice berries
  • 3 cloves
  • 1/2 onions
  • 2 cloves garlic
  • 1 tablespoon oregano
  • salt
  • 1 1/2 cups water
  • 2 tablespoons vegetable oil
  • lettuce, for garnish
  • onion, finely chopped, for garnish
  • radish, sliced, for garnish
  • lime juice, for garnish
  • corn tostadas, for garnish
Preparation
1h
4h 30 mins
Easy
  • Add water to a pressure cooker. Cook hominy, meat, onion, garlic head, and salt. Cook for 15 minutes over high heat and then over low heat for 35 minutes.
  • Combine rehydrated chiles, allspice, clove, onion, garlic, oregano, salt, and water in a blender and blend until smooth. Strain and cook with a bit of oil for 20 minutes. Add mixture to pot with meat. Cook for 30 minutes.
  • Remove bones and chop or shred meat. Put it back on the broth.
  • Serve hot. Garnish with lettuce, onion, radish, lime, and corn tostadas.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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