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Pozole Rojo
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Ingredients
4 cups water
3 Roma tomatoes, diced
14-16 guajillo chiles
1 large pork shoulder (about 2.5 pounds), diced
6 cups water
1 small onion, diced
3 cloves garlic, minced
50 ounces hominy (2 cans of 25 ounces each)
2 cups chicken stock
3 tablespoon red wine vinegar
2 tablespoon Mexican oregano
1 tablespoon salt
1 teaspoon pepper
Directions
First, make the chile sauce by adding guajillo chiles, tomatoes, and 4 cups of water to a small pot.
Bring to a boil, then simmer for 20 minutes.
Once cooked, puree the mixture until smooth.
Strain through a mesh strainer and set aside.
To make the pazole, place the pork shoulder in large pot with 6 cups of water and bring to a boil.
Once boiling, reduce to a simmer and cook for 1.5 hours. Return periodically to skim foam from top of pot.
Pork is finished cooking when it is easy to pull apart, about 1.5 hours. Remove from heat and shred in the pot.
In a blender, puree the onion, garlic, red wine vinegar, oregano, and half of the chicken stock (2 cups).
Add onion puree, chile sauce, remaining chicken stock, and hominy to pot with pork and simmer for additional 20 minutes.
Season with salt and pepper and serve with garnishes like cilantro, lime wedges, tortillas, pickled onion, sliced radish, and shredded cabbage.
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