Mexican Pozole Rojo Recipe

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs provide leaner meat while pork butt is often less expensive.

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: canned chiles

Fresh chiles can reduce calories, while canned chiles are often more accessible.

Boil 5 cups of water and add 9 New Mexican style dried chili pods. Cook for 8 minutes.

Discard the water and let the chili pods cool.

Boil 4 cups of water and add 3 lbs of cut pork. Bring to a boil, then reduce to slow cook.

Remove the tops and seeds from the cooled chili pods.

Blend the chili pods with 2 cups of water, 1/2 quartered onion, and 3 cloves of garlic until emulsified.

Cook the blended chili mixture on low for 2 hours.

Add a 29 oz can of white hominy to the pot and stir. Let it stew for another 30 minutes.

Taste for salt and adjust as needed.

Prepare toppings: sliced cabbage, cilantro, lime, and onion.

Serve the pozole topped with the prepared garnishes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary