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Pozole Rojo {Pork & Hominy Stew}

Pozole Rojo {Pork & Hominy Stew}

4.8 from 5 votes
Servings 12


  • 8 cups broth pork or chicken
  • 4 cups cooked and shredded Boston butt pork roast
  • 1 tsp. dried oregano preferably Mexican
  • 1 tsp. ground cumin
  • 4 oz. dried guajillo red chiles or ancho chiles or a combination of both
  • 3 cups boiling-hot water
  • 1/2 large white onion diced
  • 2-3 garlic cloves sliced
  • 1-2 tsp. salt
  • 2 Tbl. canola oil
  • two 30-ounce cans white hominy rinsed and drained

For garnishes...

  • sliced radishes avocado, cabbage, diced white onion, cilantro, limes, tostada shells


  • Shred about 4 cups of cooked pork and reserve.
  • For the red chili sauce, use scissors to cut the chiles lengthwise and remove the stems, large veins, and seeds. Heat a cast iron skillet over medium heat, working in batches add chiles in single layer, turning with tongs for about 1 minutes until slightly softened. Place the chiles in a medium sauce pan, add 3 cups boiling water, cover and allow to soak for at least 30 minutes.
  • In a blender purée diced onion, sliced garlic, and 1 tsp. salt with chiles and soaking liquid until smooth. Strain sauce through a mesh seive to remove the tough bits.
  • Add canola oil to cast iron skillet over medium heat and carefully sauté the chile paste for 3-4 minutes until smooth and thickened. Add more salt to taste.
  • In a large dutch oven, combine broth with red chili sauce, oregano, and cumin. Bring to a boil, the reduce to a low simmer. Add in cooked pulled pork and rinsed and drained hominy. Simmer pozole 30 minutes and, if necessary, season with salt.
  • Serve pozole with assorted garnishes and tostada shells.


Can begin recipe with 4 lbs. country style pork ribs, browned, then slow cooked in 4-5 quarts of water combined with the seasonings and the red chili sauce for 2-3 hours. Remove bones and skim fat before serving.