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
- 2 ½ lb boneless pork shoulder
- 50 oz (2 large cans) canned hominy, drained and rinsed
- 6 whole dried guajillo chiles
- 3 whole dried ancho chiles
- 1 large white onion
- 6 cloves garlic cloves
- 1 tbsp dried Mexican oregano
- 1 tsp ground cumin
- 1 tbsp salt
- 3 cup green cabbage, shredded
- 8 whole radishes, sliced thin
- 3 whole limes, quartered
- 2 tbsp dried oregano for garnish
Ingredients
Scale
Measurement units
- 2 ½ lb boneless pork shoulder
- 50 oz (2 large cans) canned hominy, drained and rinsed
- 6 whole dried guajillo chiles
- 3 whole dried ancho chiles
- 1 large white onion
- 6 cloves garlic cloves
- 1 tbsp dried Mexican oregano
- 1 tsp ground cumin
- 1 tbsp salt
- 3 cup green cabbage, shredded
- 8 whole radishes, sliced thin
- 3 whole limes, quartered
- 2 tbsp dried oregano for garnish
Instructions
Start pork broth
Cut pork into 2-inch chunks. Place in large pot with half the onion (quartered), 3 garlic cloves, and 1 tsp salt. Cover with water by 2 inches (about 10 cups). Bring to boil, skim foam, reduce to simmer. Cook 1.5-2 hours until pork is very tender.
Equipment
- large pot or Dutch oven
Ingredients
- pork (2 ½ lb)
- onion (½ large)
- garlic (3 cloves)
- salt (1 tsp)
Make the chile sauce
Toast guajillo and ancho chiles in dry skillet until fragrant. Cover with hot water, soak 20 minutes. Drain. Blend with remaining onion half, remaining garlic, oregano, cumin, remaining salt, and 1 cup water until smooth. Strain.
Equipment
- blender
Ingredients
- guajillo (6 whole)
- ancho (3 whole)
- onion (½ large)
- garlic (3 cloves)
- oregano (1 tbsp)
- cumin (1 tsp)
- salt (2 tsp)
Build the pozole
When pork is tender, remove onion and garlic pieces. Shred pork into bite-sized pieces, return to broth. Stir in chile sauce and hominy. Simmer 30 minutes to blend flavors. Taste and adjust salt.
Equipment
- large pot or Dutch oven
Ingredients
- hominy (50 oz)
Bowl and serve
Ladle into large bowls. Serve with cabbage, radishes, lime wedges, and dried oregano on the side for topping. Offer tostadas for dipping.
Ingredients
- cabbage (3 cup)
- radishes (8 whole)
- limes (3 whole)
- oregano (2 tbsp)
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.
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