Pozole Rojo
A soul-warming Mexican hominy stew with slow-braised pork, a rich guajillo and ancho chili broth, topped with shredded cabbage, radish, and oregano.
🛒 Ingredients
- 1.5kg pork shoulder, bone-in
- 800g tin hominy (pozole corn), drained
- 6 dried guajillo chilies
- 3 dried ancho chilies
- 1 white onion, halved
- 6 cloves garlic
- 1 tsp dried oregano
- 1 tsp cumin
- 2 shredded cabbage, to serve
- 6 radishes, thinly sliced
- tostadas to serve
- lime wedges to serve
👨🍳 Method
- 1
Simmer pork with onion, garlic, and salt in water to cover for 2 hours.
- 2
Remove chili stems and seeds. Toast in a dry pan 30 seconds, then soak in hot water 20 minutes.
- 3
Blend softened chilies with a ladle of pork broth, garlic, oregano, and cumin until smooth.
- 4
Strain chili sauce through a mesh strainer into the pork broth.
- 5
Shred the pork, discarding bones and fat.
- 6
Add hominy and shredded pork to the broth. Simmer 20 minutes.
- 7
Serve with cabbage, radish, tostadas, and lime on the side.
💡 Chef's Tips
- →Toast the dried chilies briefly — just 30 seconds each side awakens the flavor.
- →Strain the chili sauce for a smooth, restaurant-quality broth.
- →The toppings are not optional — they balance the richness of the stew.
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