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· 10View
- 1.5 kgPork shoulder, cubed
- 1 kgHominy, cooked
- 6Guajillo chiles
- 3Ancho chiles
- 1White onion, halved
- 6Garlic cloves
- 1 bunchRadishes, sliced
- 1Cabbage, shredded
- 4Limes
- 2 tbspMexican oregano
Instrucciones
4 pasos- 01
Cocina el cerdo
Cook the pork
Simmer pork with onion, garlic, and salt in 4 L of water for 90 minutes, skimming foam. Reserve broth.
- 02
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.
- 03
Combina
Combine
Strain the chile paste into the pork broth. Add hominy and simmer 30 minutes until flavors marry.
- 04
Sirve
Serve
Ladle into deep clay bowls. Pass radish, cabbage, oregano, and lime at the table.