Mexican Pozole Rojo

Ingredients

• 1.5kg pork shoulder, cubed
• 2 cans white hominy
• For chilli paste: 8 dried guajillo chillies, 4 dried ancho chillies, 4 garlic cloves, 1 onion, 1 tsp cumin, 1 tsp oregano
• 3 tbsp oil
• Toppings: shredded cabbage, sliced radish, sliced onion, oregano, lime, tortillas
• Salt

Instructions

1. Simmer pork in 2.5 litres salted water with onion and garlic for 1.5 hours; reserve broth.
2. Soak the dried chillies in hot water 30 min; blend with garlic, onion, cumin, oregano and soaking liquid to a smooth red paste; strain.
3. Fry the paste in oil 5 minutes until darkened.
4. Combine with the pork broth and shredded pork.
5. Add the hominy; simmer 30 minutes.
6. Serve in deep bowls with all the toppings on the side.

Serving suggestions

• Each diner builds their own bowl with the garnishes.

Storage & reheating

Keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions