Pozole Rojo de Puerco

Mexican · 90 min · Pork · gluten-free, dairy-free, high-protein

Shop ingredients

Ingredients

• 2 lb pork shoulder
• 2 cans (29 oz each) canned white hominy
• 5 guajillo chiles
• 2 ancho chiles
• 1 white onion
• 5 garlic cloves
• 1 tbsp dried Mexican oregano
• 2 bay leaves
• 2 cups shredded green cabbage
• 6 radishes
• 2 lime

Method

1. Cut pork into large chunks and simmer with half the onion, 2 garlic cloves, and bay leaves in 3 quarts water for 40 minutes, skimming foam.
2. Meanwhile toast guajillo and ancho chiles for 30 seconds, then soak in hot water for 10 minutes.
3. Blend the softened chiles with the remaining onion, garlic, and oregano, then strain the paste.
4. Stir the chile paste into the pork broth and add the drained hominy.
5. Simmer for 25 to 30 minutes until the pork is tender and the broth is rich; season with salt.
6. Serve topped with shredded cabbage, sliced radishes, and lime wedges.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook