Pozole Rojo

Pozole Rojo Recipe

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Lisa Neilson


This is a flavorful winter stew that's time consuming but well worth it. You can cut the volumes in half for a smaller batch.


★★★★★ 1 vote

30 Min
2 Hr
Stove Top


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1 large
head garlic
12 c
4 c
chicken broth
4 lb
country style pork ribs
1 tsp
dried oregano
2 oz
dried new mexico red chiles
1 1/2 c
boiling water
1/4 large
white onion
3 tsp
2 can(s)
(30 oz each) white hominy
bag corn chips, optional
diced avocado, optional
1 c
thinly sliced iceberg or romaine lettuce (in strips), optional
limes, cut in wedges, optional
dried oregano for garnish, optional
dried hot red pepper flakes, optional

How to Make Pozole Rojo


  • 1Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7 to 8 quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.
  • 2While pork is simmering, wearing protective gloves, discard the stems from chiles and in a bowl combine chiles with boiling water. Soak chiles turning them occasionally for 30 minutes. Cut onion into large pieces. In a blender puree chiles, soaking liquid, onion, 2 teaspoons salt, reserved garlic until smooth.
  • 3Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork using 2 forks and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minnutes.
  • 4Serve with corn chips, diced avocado, thinly sliced lettuce, lime wedges, dried oregano, dried hot red pepper flakes, any hot peppers you like.

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About Pozole Rojo

Main Ingredient: Vegetable
Regional Style: Mexican

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