Pozole Rojo (Mexican Pork and Hominy Stew)

Pozole Rojo (Mexican Pork and Hominy Stew)
  • 2 (16 ounce) cans white hominy, drained
  • water to cover
  • 1 head garlic, cloves peeled
  • salt to taste
  • 1 pound boneless pork shoulder, cubed
  • 1 pound boneless pork loin, cubed
  • 1/2 pound pork neck bones
  • 1 large plum tomato
  • 4 ounces dried guajillo chiles, stemmed and seeded
  • 1 clove garlic
  • 1/4 teaspoon dried oregano
  • 1 pinch ground cumin
  • 2 cups water
  • Toppings:
  • 1 head iceberg lettuce, finely shredded
  • 1 small onion, diced
  • 4 limes, quartered


  1. Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
  2. Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
  3. Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
  4. Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
  5. Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
  6. Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
  7. Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

03/30/2018
Pozole Rojo (Mexican Pork and Hominy Stew), recipe PT15M PT1H 5 455 calories

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