Pozole Rojo {Pork and Hominy Stew}

Name: Pozole Rojo {Pork and Hominy Stew}
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Cuisine: Mexican
Ingredients: 4 pounds pork shoulder (I like to use a bone-in pork shoulder, if available); 1 large white onion, sliced; 6 cloves garlic, peeled; 1 tablespoon kosher salt; 3 bay leaves; 1 tablespoon dried Mexican oregano; 2 (25-ounce) cans white hominy, drained and rinsed; 2 dried ancho chiles, stems and seeds removed; 2 dried guajillo chiles, stems and seeds removed; 1 large white onion, chopped; 3 cloves garlic, chopped; 1 teaspoon ground cumin; 2 whole cloves; 1 teaspoon kosher salt; 2 tablespoons vegetable oil; dried Mexican oregano; minced white onion; lime wedges; thinly sliced radishes; chopped cilantro; cubed avocado; thinly sliced green cabbage; tortilla chips

Instructions

Prep:1hCook:4h

Pozole will keep covered in the refrigerator for up to 5 days, and improves with flavor the longer it sits. You can also freeze it for up to 3 months.

Updated at: Thu, 26 Mar 2026 15:15:06 GMT