Pozole Rojo
A deep, smoky pork and hominy stew brightened with fresh lime and crisp toppings. Slow-simmered chiles and pork create a rich, layered broth that comes alive with crunchy radish, cabbage, and cilantro at the table.
3 lb pork shoulder, cut into 2-inch chunks
1 yellow onion, quartered
6 clove garlic, divided
8 dried guajillo chile, stemmed and seeded
4 dried ancho chile, stemmed and seeded
2 tbsp vegetable oil
8 cup chicken broth
2 can canned hominy, drained and rinsed
1 tsp ground cumin
1 tsp dried oregano
1 bay leaf
2 tsp kosher salt
1 tsp black pepper
½ cup white onion, finely chopped
2 cup green cabbage, thinly sliced
6 radish, thinly sliced
2 lime, cut into wedges
1 avocado, sliced
1 bunch cilantro, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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