Pozole Rojo: Traditional Mexican Pork and Hominy Stew

Follow our step-by-step guide on how to make Pozole Rojo: Traditional Mexican Pork and Hominy Stew.

1. Step 1

   Begin by placing cubed pork shoulder, pork loin, and pork neck bones into a large pot.

2. Step 2

   Fill the pot with water, then add peeled garlic cloves and salt to your liking.

3. Step 3

   Bring the mixture to a vigorous boil, then lower the heat and let it simmer until the meat becomes tender, which should take about an hour.

4. Step 4

   Once the pork is tender, stir in the drained hominy and bring the pot back to a boil.

5. Step 5

   After that, reduce the heat again and let it simmer for an additional 20 minutes.

6. Step 6

   While the pork simmers, prepare the vibrant chile sauce.

7. Step 7

   In a separate pot, combine a plum tomato with dried guajillo chiles, adding enough water to cover them.

8. Step 8

   Bring this to a boil and cook until the chiles soften, roughly 15 minutes, then drain the mixture.

9. Step 9

   In a blender, combine the cooked tomato and chiles with salt, one garlic clove, oregano, and cumin.

10. Step 10

    Pour in two cups of water and blend until the mixture is smooth.

11. Step 11

    Strain this sauce through a fine-mesh sieve and set it aside.

12. Step 12

    Once the pork is ready, transfer it to a cutting board and shred it using two forks, discarding the bones and garlic.

13. Step 13

    Return the shredded pork to the pot and mix in the prepared chile sauce.

14. Step 14

    Allow the pozole to simmer for about five minutes, letting the flavors meld beautifully.

15. Step 15

    Finally, ladle the pozole into serving bowls, garnishing with shredded cabbage and onion, and serve with lime wedges on the side for a zesty finish.

16. Step 16

    Enjoy this comforting dish that warms the soul and brings a taste of tradition to your table.