Mexican Pozole Rojo

The ancient Aztec hominy stew — bold, warming, and deeply satisfying.

Ingredients

• 2 lbs pork shoulder, cut into chunks (or whole bone-in)
• 2 cans (25 oz each) hominy, drained
• 4 dried ancho chilies, stemmed and seeded
• 3 dried guajillo chilies, stemmed and seeded
• 6 cups chicken or pork broth
• 1 onion, halved
• 6 cloves garlic
• 1 tsp cumin
• 1 tsp oregano

Salt to taste

• Toppings: shredded cabbage, radishes, dried oregano, lime, diced onion, tostadas, avocado

Directions

1. Toast dried chilies in a dry pan 30 seconds per side. Soak in hot water 20 min.
2. Blend soaked chilies with 1 cup broth, garlic, and cumin. Strain for smoothness.
3. Simmer pork with onion and salt in broth 1-1.5 hours until tender.

Remove pork. Shred meat.

1. Strain broth. Return to pot. Add chili sauce and oregano.
2. Add shredded pork and hominy. Simmer together 30 minutes.
3. Season with salt.
4. Serve with all toppings, piled high at the table.

Notes

Hominy (nixtamalized corn) is the defining ingredient — it cannot be substituted with regular corn. The toppings are as important as the soup itself and should be abundant.