Red pork pozole is one of the best Mexican recipes to try if you are looking for something truly authentic and traditional. It’s rich, earthy, simple, and satisfying. Pozole is made using pork (chicken in some recipes) along with hominy in a spicy sauce.
Pozole is typically garnished with diced onion, sliced radish and perhaps also some shredded lettuce or cabbage. Serve it with chilies and lime wedges so people can decide what to add to theirs and how much of it. This is how it would be served in a Mexican restaurant, as some like it hot while others prefer theirs a little milder.
It takes a while to prepare but it’s absolutely worth it because this recipe yields a mouthwatering dish with fantastic flavor. You’ll love how meaty it is along with how delicious thanks to the carefully chosen chilies and seasonings.
Why You’ll Love the Recipe:
This pozole recipe combines pork with hominy and chilies. It is a rich and hearty dish that tastes exactly like the authentic Mexican version.
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How to Serve It:
Enjoy the pozole hot with your preferred toppings.
Can You Make It Ahead?
Yes, you can prepare it in advance and warm it back up later if you want.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
Add a pinch of cumin to the broth to deepen the flavor or swap 2 cups of the water for 2 cups of chicken broth for a meatier flavor.
Red Pork Pozole Recipe
Ingredients
- 3 pounds boneless pork shoulder or leg
- 3 bay leaves
- 5 guajillo chilies
- 5 ancho chilies
- 3 arbol chilies optional
- 2x 25-ounce cans hominy drained and rinsed
- ½ white onion
- 3 bay leaves
- 1 tablespoon Mexican oregano
- 1 whole head of garlic plus 3 garlic cloves
- 3 teaspoon sea salt plus more to taste if needed
FOR GARNISH:
- ½ head shredded cabbage
- 6 thinly sliced radishes
- 1 diced white onion
- 6 limes cut into quarters
- 6 finely diced arbol chilies
- 4 tablespoons Mexican oregano
- Salt to taste
Instructions
- Put the pork, bay leaves, half an onion and the whole head of garlic in a large pot.
- Add 6 cups of water or enough to cover the meat.
- Bring to a boil and them simmer for 45 minutes or longer, until the pork pulls apart easily.
- Strain the broth into a bowl and set aside.
- Shred the pork into 1-inch long pieces with your fingers when it’s cool enough to handle.
- While the pork is simmering, you can make the chili base. Discard the stems, veins and seeds from the chilies.
- Put the chilies with the garlic cloves and half a white onion in a pot.
- Add 3 cups of water or enough to cover.
- Bring to a boil and then turn the heat off and let the chilies sit in the liquid for 15 minutes (they will expand and become softer).
- Now puree the chilies, garlic, oregano, onion, and soaking liquid in a blender until smooth.
- Strain the blended mixture and discard any solids.
- Heat 3 tablespoons of oil in a pot and add the chili base, bringing it to a simmer.
- Cook for half an hour or until the mixture is dark and thick.
- Drain the canned hominy and rinse it, then put it in a pot and cover with water by a couple inches and simmer.
- Pour the chile base into the hominy and add the shredded pork and pork broth plus 2 teaspoons of salt.
- Simmer for 30 minutes.
- Ladle the hot pozole into serving bowls and top with the garnishes.
