How to make POZOLE ROJO with pork | AUTHENTIC MEXICAN POZOLE recipe | Villa Cocina

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is lower in fat and calories, while pork shoulder is more affordable.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: canned chili

Bell peppers provide a milder flavor and are lower in calories, while canned chili can be more budget-friendly.

In a large pot, bring 24 cups of water to a boil.

Add 4 lbs of pork spare ribs and 1.5 lbs of espinazo de puerco to the pot and boil until tender.

Remove the pork, shred it, and set aside.

In the same pot, add 1 can of hominy and cook until it bursts.

Blend 8 chiles guajillos, 4 chiles puya, 2 chiles de arbol, 4 garlic cloves, and 1 small onion until smooth.

Add the blended sauce to the pot along with 2 tsp of salt, 1.5 tsp of Mexican dry oregano, and 2 dry bay leaves.

Return the shredded pork to the pot and simmer for flavors to meld.

Serve hot, garnished with shredded cabbage or lettuce, sliced radishes, finely diced onions and jalapeños, dry Mexican oregano, lime, avocado, and tostadas.

Cooking Techniques

Equipment Needed

Spice Level: