Authentic Pozole Rojo with Tender Pork
This classic Mexican dish features tender pork and hominy in a rich, spiced red chile broth, perfect for family gatherings or cozy dinners.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 110 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Carnivore
Ingredients
- 2 pounds pork shoulder or loin, cut into chunks
- 1 can (15 oz) hominy, drained and rinsed
- 6 dried red chile pods
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth or water
- 1 teaspoon salt
- Fresh radishes, thinly sliced
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Prepare the broth by combining the pork, chopped onion, minced garlic, and covering with chicken broth or water. Bring it to a boil over medium-high heat, then reduce to a simmer. Cook until the pork is tender, about 60 minutes.
- Shred the pork once tender, allowing it to cool slightly, then return it to the pot.
- Blend the dried red chile pods with a bit of water until smooth, then add this mixture to the pot.
- Add the drained hominy and salt. Let everything simmer together for an additional 30 minutes.
- Serve by ladling the pozole into bowls and garnishing with fresh radishes, cilantro, diced onion, and a squeeze of lime.
Notes
For best results, use pork shoulder for richer flavor. Adjust spice levels by modifying the number of chile pods.