Pozole Rojo

A hearty red chilli broth with tender pork and hominy, served with crisp radish, cabbage, lime and oregano.

TIME BREAKDOWN
Prep: 30 min
Cook: 2h 30m
Total: 3 hours
Vegetarian
❌
Nuts
❌
Serves
8 people
Difficulty
Medium

Ingredients

  • 1kg pork shoulder, cut into 5cm chunks
  • 500g pork ribs or trotter (optional)
  • 1 white onion, halved
  • 6 cloves garlic, peeled
  • 2 bay leaves
  • 1 tbsp fine salt
  • 5 dried guajillo chillies, stalks and seeds removed
  • 3 dried ancho chillies, stalks and seeds removed
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 x 400g tins hominy (pozole corn), drained and rinsed
  • 1/4 white cabbage, finely shredded
  • 6 radishes, thinly sliced
  • 1 small white onion, finely chopped
  • 3 limes, cut into wedges
  • Dried oregano and chilli flakes, to serve
  • Corn tostadas, to serve

Method

  1. Put the pork, onion half, 3 garlic cloves, bay leaves and salt in a large pot with 2.5 litres of water. Bring to the boil, skim, then simmer for 1 hour 30 minutes until the pork is tender.

  2. Toast the chillies in a dry pan for 30 seconds per side, soak in hot water for 15 minutes and drain.

  3. Blend the chillies with the remaining garlic, cumin, oregano and 250ml of the pork broth until smooth, then strain.

  4. Remove the pork from the pot, shred it and discard the onion and bay leaves.

  5. Return the pork to the broth with the chilli sauce and hominy. Simmer for 30 minutes.

  6. Season to taste and serve in bowls with cabbage, radish, onion, lime, oregano, chilli flakes and tostadas.