Traditional Red Pozole

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
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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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