Pozole Rojo

Pozole Rojo
The pozole is the perfect recipe to for your celebrations and is normally made in large quantities for large parties!

Read Related: Pork, Hominy & Vegetable Stew (Pozole Verde)

Serves: 6

1½ lb, canned white hominy or pozole
4 lb pork shoulder or chicken breasts or a combination
3 garlic cloves
1 White onion halved

Red Sauce:
4 Chiles guajillo, stems removed, deveined and de-seeded
4 Chile de árbol stems removed

3 cups of white cabbage or iceberg lettuce, thinly sliced
2 bunches of radishes, thinly sliced
1 white onion finely diced
½ cup dried oregano
8 limes cut into wedges
20 corn tortillas whole, fried until crispy (tostadas fritas)


  1. Drain the pozole or hominy, pick over removing the very soft kernels. Rinse it thoroughly, set aside.
  2. Place the chiles de arbol on a griddle or comal, place it over low heat until aromatic, transfer to a bowl in the same comal dry roast the guajillo chiles until a few black spots are shown, and the chiles become softer, add to the bowl and cover with hot water. Soak the chiles for 15 minutes. Transfer the chiles to a blender and puree, pass through a strainer. Reserve.
  3. Bring 6 quarts of water to a boil, add onion, garlic and salt to taste, add the cubed meat, reduce the heat and cook the meat until tender; add the reserved chile puree and the hominy, taste for salt and keep it hot until serving.
  4. Serve with the garnishes aside; cabbage or lettuce, onion, radishes, oregano and limes that every guest can serve on top of their serving of pozole.
  5. The tostadas fritas are served to accompany the pozole.