Mexican pork and hominy soup with red chile broth. Served with cabbage, radish, and lime.
Canned hominy works well. Dried hominy requires overnight soaking and longer cooking. Pozole rojo is red (dried chiles). Pozole verde uses green ingredients. Pozole blanco has no chile.
Traditional pozole uses pork head. Shoulder is the accessible substitute. This is celebration food - birthdays, holidays, gatherings.
Ingredients
Scale
Measurement units
- boneless pork shoulder
- canned hominy, drained and rinsed
- dried guajillo chiles
- dried ancho chiles
- white onion
- garlic cloves
- dried Mexican oregano
- ground cumin
- salt
- green cabbage, shredded
- radishes, sliced thin
- limes, quartered
- dried oregano for garnish
Ingredients
Scale
Measurement units
- boneless pork shoulder
- canned hominy, drained and rinsed
- dried guajillo chiles
- dried ancho chiles
- white onion
- garlic cloves
- dried Mexican oregano
- ground cumin
- salt
- green cabbage, shredded
- radishes, sliced thin
- limes, quartered
- dried oregano for garnish
Instructions
Start pork broth
Start pork broth
Make the chile sauce
Make the chile sauce
Build the pozole
Build the pozole
Bowl and serve
Bowl and serve
Tomorrow's Meal
Crispy Pozole Tostadas with Shredded Chicken
Leftover pozole transformed into loaded tostadas with crispy tortillas, shredded chicken, and the rich broth reduced into a concentrated sauce
You'll need to pick up:
Corn tortillasOil for fryingFresh toppings: shredded cabbage, radishes, lime, cilantro, crema or sour cream
Quick overview:
- 1.Shred any chicken from the pozole and set aside; strain broth from hominy
- 2.Reduce broth in a saucepan over medium-high heat until thickened and concentrated (10-15 minutes)
- 3.Fry corn tortillas in 1/4 inch oil until crispy and golden on both sides
- 4.Layer crispy tortillas with shredded chicken, hominy, and fresh toppings
- 5.Drizzle with reduced pozole broth as sauce
- 6.Finish with crema, lime juice, and fresh cilantro
Before you cook
Cook notes
- • Canned hominy works well. Dried hominy requires overnight soaking and longer cooking.
- • Traditional pozole uses pork head. Shoulder is the accessible substitute.
- • Pozole rojo is red (dried chiles). Pozole verde uses green ingredients. Pozole blanco has no chile.
- • This is celebration food - birthdays, holidays, gatherings.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
More to explore
