Red Pozole

Name: Red Pozole (Pozole Rojo)
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Cuisine: Mexican
Ingredients: 4 quarts (3.8 L) water; 2 pounds (900 g) pork shoulder, cut into cubes; 1 pound (450 g) pork spare ribs or baby back ribs; 1 pound (450 g) pork spare ribs or baby back ribs; Salt and pepper, to taste; 3 cans (15 to 15.5 ounces/425 to 439 g each) white hominy, drained and rinsed; 5 guajillo peppers, sliced open, seeded, and veins removed; 5 ancho peppers, sliced open, seeded, and veins removed; 6 cloves garlic; 2 tablespoons (30 ml) vegetable or canola oil; 2 tablespoons (30 ml) vegetable or canola oil; Salt, to taste; 1 head iceberg lettuce, finely shredded; 1½ cups (175 g) finely chopped white onion; Crushed dried piquín peppers; 1 bunch radishes, thinly sliced; Dried Mexican oregano; Corn tostadas; Limes, cut in wedges; Diced avocado

Pozole Rojo

Preparation info

Yield:
8
servings

Difficulty
Easy
Ready in
3 hr

Appears in

The Mexican Home Kitchen

By Mely Martínez

Published 2020

About

Red pozole is one of those dishes that tastes even better when you reheat it the next day. This is a meal that is usually prepared for birthdays, holidays, and other special occasions. It is common to find it sold at cenadurías, restaurants where typical Mexican dishes are sold. There are many types of pozole, including green and white variations, and some are even made with chicken and shrimp. Nevertheless, red pozole is the all-time favorite.

Ingredients

Americas
Mexico
Soup
Birthday

Ingredients

Method