Pozole Rojo de Jalisco
Red Pork & Hominy Stew
A celebratory tradition simmered for hours with guajillo chilies and heritage corn. Built for a long table.
Pozole Rojo de Jalisco
✦ Antes de Empezar
Before you cook
Can I use chicken instead of pork?
Absolutely — pozole de pollo is common. Use bone-in thighs and reduce simmer time to 60 minutes.
How spicy is this?
Guajillo and ancho are mild. For heat, add a chile de árbol to the paste.
How long does it keep?
The broth improves overnight. Refrigerate up to 4 days; freeze up to 2 months.
Ingredientes· 12View
Pork & Hominy
- 3 lbsPork Shoulder (Espaldilla)cut into large chunks
- 1.5 lbsPork Shanks (Codillo) or Neck Bonesadds bone depth to broth
- 2 large cans (approx. 25 oz each)Cacahuazintle White Hominy (Maíz Pozolero)drained and rinsed
- 1 large onion + 1 whole head garlicWhite Onion & Garlicfor simmering meat
- 1.5 tbspKosher Salt
Red Chile Paste
- 6Dried Guajillo Chilesstems and seeds removed
- 2Dried Ancho Chilesstems and seeds removed
- 1 tbspDried Mexican Oregano
- 4 cloves garlic + 1/2 onionGarlic & White Onion
For Serving
- 2 cupsShredded Cabbagevery finely shredded
- 1 cup eachRadishes & White Onionsliced radishes, finely diced onion
- as neededLimes & Corn Tostadas
Instrucciones
4 pasosCocina el cerdo
Cook the pork
Simmer pork with onion, garlic, and salt in 4 L of water for 90 minutes, skimming foam. Reserve broth.
Prepara los chiles
Prepare the chiles
Toast guajillos and anchos briefly, then soak in hot water for 15 minutes. Blend with garlic and a splash of soaking liquid until silky.
Combina
Combine
Strain the chile paste into the pork broth. Add hominy and simmer 30 minutes until flavors marry.
Sirve
Serve
Ladle into deep clay bowls. Pass radish, cabbage, oregano, and lime at the table.