Authentic Pozole Rojo Recipe: Mexican Pork and Hominy Stew

Name: Authentic Pozole Rojo Recipe: Mexican Pork and Hominy Stew
Total time: 1 hr 50 mins
Ingredients: 1 pound boneless pork shoulder, cubed; 1 pound boneless pork loin, cubed; 0.5 pound pork neck bones; water to cover; 1 head garlic, cloves peeled; salt to taste; 1 large plum tomato; 4 ounces dried guajillo chiles, stemmed and seeded; 1 clove garlic; 0.25 teaspoon dried oregano; 1 pinch ground cumin; 2 cups water; 2 (16 ounce) cans white hominy, drained; shredded lettuce or cabbage; 1 small onion, diced; 4 limes, quartered

This pozole rojo recipe delivers a genuine taste of Mexican cuisine. Tender pork and hominy simmer in a smoky red broth infused with guajillo chiles. Customize your bowl with toppings like shredded cabbage, cilantro, radishes, and onions. Don't forget a squeeze of fresh lime!

Total time1 hr 50 mins
Prep time25 mins
Cook time1 hr 25 mins
Yield8

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Instructions

In a large pot, combine pork shoulder, pork loin, and pork neck bones. Cover with water, add one head of garlic, and salt to taste. Bring the mixture to a boil, then reduce heat and simmer for approximately one hour, or until the meat is tender and fully cooked. Add the hominy, return to a boil, and simmer for an additional 20 minutes.
While the pork simmers, place the tomatoes and guajillo chiles in a separate pot and cover with water. Bring to a boil and cook until the chiles have softened, which should take around 15 minutes. Drain the water.
Transfer the softened tomatoes and chiles to a blender. Add salt, one clove of garlic, oregano, cumin, and two cups of water. Blend until you achieve a smooth consistency. Strain the mixture through a fine-mesh sieve and reserve the chile sauce.
Remove the pork from the pot and transfer it to a work surface. Using two forks, shred the pork. Discard the pork bones and the head of garlic.
Add the prepared chile sauce and shredded pork back into the pot with the hominy. Allow the pozole to simmer until the flavors meld together, approximately 5 minutes.
Ladle the pozole into individual serving bowls. Garnish with shredded cabbage and onion. Serve with a lime wedge on the side for squeezing.

Nutrition

Calories: 408 kcal
Fat Content: 17 g
Fiber Content: 9 g
Sugar Content: 5 g
Sodium Content: 517 mg
Protein Content: 30 g
Cholesterol Content: 81 mg
Carbohydrate Content: 35 g
Saturated Fat Content: 6 g
Unsaturated Fat Content: 0 g