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Pork Pozole Rojo

Make authentic Pork Pozole Rojo with tender pork, guajillo chile broth, and classic toppings. A rich, comforting Mexican favorite!
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Broth:
  • 6 pounds pork pozole mix trotters, neck bones, pork shoulder cubes
  • 5 quarts water
  • 1 onion peeled and quartered
  • 1 head garlic peeled and crushed
  • 2 bay leaves
  • Salt to taste
For the Red Chile Sauce:
  • 8 oz dried guajillo chile pods
  • 1 tablespoon Mexican dry oregano
  • 1 teaspoon ground cumin
  • Pozole Add-Ins:
  • 1 108 oz can white hominy, drained
Garnishes:
  • 1 cabbage shredded
  • 2 bunches radishes thinly sliced
  • 1 onion chopped
  • 1 bunch cilantro chopped
  • Limes cut into wedges
  • Tostadas or warm tortillas

Method
 

Step 1: Cook the Pork
  1. In a large, deep pot, combine the pork and 5 quarts of water. Bring to a boil and skim off any foam. Add the onion, garlic, bay leaves, and 2 tablespoons of salt. Lower heat, cover, and simmer for 1 to 1½ hours, adding water as needed to maintain 4 quarts of liquid.
Step 2: Make the Red Chile Sauce
  1. Remove stems and seeds from the guajillo chiles. Soak them in 2 cups of warm water for 30 minutes. Blend the softened chiles and their soaking water until smooth, then strain through a fine mesh sieve.
Step 3: Combine the Flavors
  1. Add the strained chile sauce to the simmering pork. Stir in oregano, cumin, and drained hominy. Cover and simmer for another 1 to 1½ hours, or until the pork is tender and shreddable.
Step 4: Adjust the Seasoning
  1. Taste and adjust salt as needed. The broth should be rich, savory, and slightly smoky.
Step 5: Serve and Garnish
  1. Ladle pozole into bowls. Serve with shredded cabbage, radishes, chopped onion, cilantro, lime wedges, and tostadas or tortillas.