Go Back

Pozole Rojo

Easy and Savory!
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Servings 12

Equipment

  • Cutting board
  • Knife
  • 12 Gallon Stockpot
  • Stirring Spoon
  • Medium Pot
  • Cast Iron Pan
  • Pan for Frying

Ingredients
  

  • 12 Large Guajillo peppers
  • 6 Finely Chopped Cloves of Garlic
  • 1 tbsp of Mexican Oregano
  • 3 cans of white hominy Rinsed and Drained
  • 2 pounds of Pork Shoulder with Bones
  • 1 tbsp Cumin
  • 1 tbsp Paprika
  • 2 tbsp Chili Powder
  • 1 tsp Olive Oil

Topping ingredients

  • 1 Cabbage Sliced
  • 1 White Onion Diced
  • 5 Limes Cut
  • 1 bunch of Chopped Cilantro
  • 3 Hass Avocados Sliced
  • 1 lb of Red Radishes Diced

Instructions
 

  • First, in a large 12 Gallon pot, start boiling water over the halfway point. Since there is so much water, it should take some time. Heat a cast-iron skillet pan on medium-low heat. Pit and cut your Guajillo peppers and place them on the warm skillet pan. These peppers should soften quickly, within five minutes.
    Immediately start another medium pot to boil and place the Guajillo peppers in their after warming them up on the pan. They should rehydrate with water enough to use in the broth.
  • With your chopping board and a clean knife, dice the meat into sections, leaving the bones. In a frying pan, warm the olive oil on medium to low heat. Before the oil heats up too much, place the pork in the pan to brown and cook lightly. Don't burn them!
  • Once the meat, chilis, and the rest of the ingredients are ready, you can add them all to the boiling pot of water. Set the heat to medium, cooking for a minimum of twenty minutes. Stir at least every minute so that the flavors drench the pork.
  • Take the hydrated peppers and place them in a blender with at least three cups of water from the pot the chilies were in. Blend for a minimum of thirty seconds to create a sauce texture. Add this mixture to the boiling pot and lower the heat to 'low'. It should cook on low for 2-3 hours so it can be tender and savory.
  • The most important part of this Pozole Rojo recipe is the toppings that you can add to your stew. Since everyone has their own tastes, chop up the ingredients and place them in separate serving bowls around a large table. You should prepare the toppings once you only have twenty minutes of cooking time left. This way, the avocados don't lose their color and flavor.

Notes

If you cannot find Mexican Oregano specifically, you can always substitute it for regular oregano. However, Mexican Oregano has more flavor.