Pozole Rojo Recipe

Cooking Instructions

1. 1

   Prepare the Chiles

   In a saucepan, bring water to a boil. Add the guajillo and ancho chiles, and let them simmer for about 10 minutes until softened. Drain and blend with a bit of broth until smooth. Set aside.

2. 2

   Cook the Pork

   In a large pot, combine the pork shoulder, chicken broth, onion, garlic, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until the pork is tender.

3. 3

   Add Hominy and Chile Sauce

   Once the pork is tender, remove it from the pot and shred the meat. Return the shredded pork to the pot, add the hominy and the blended chile sauce, and stir well. Simmer for another 30 minutes.

4. 4

   Prepare the Garnishes

   While the pozole is simmering, prepare the garnishes: shred the cabbage, chop the cilantro, and slice the radishes.

5. 5

   Serve

   Ladle the pozole into bowls and serve hot, garnished with shredded cabbage, cilantro, radishes, and lime wedges on the side.