World Flavors Cookbook

Pozole Rojo

A hearty and festive soup made with hominy and pork, seasoned with a blend of red chilies.

Cuisine: Mexico

Ingredients

• 1 kg pork shoulder, cut into chunks
• 1 kg pork neck bones
• 800g canned hominy, rinsed
• 6 dried guajillo chiles
• 4 dried ancho chiles
• 3 cloves garlic
• 1 onion
• 1 tsp dried Mexican oregano
• Salt to taste
• Toppings: shredded cabbage, sliced radishes, diced onion, lime wedges, dried oregano, and tostadas

Instructions

1. In a large pot, combine pork, bones, onion, and garlic. Cover with water and simmer for 2 hours until meat is tender.
2. Remove onion and garlic. Skim any foam from the surface.
3. Prepare the chili sauce: soak chiles in hot water, then blend with garlic and a little soaking water. Strain into the pot.
4. Add the hominy and oregano. Simmer for another 30-45 minutes.
5. Season with salt. Remove bones if desired.
6. Serve in deep bowls and allow guests to add their own toppings.