Red Pork and Hominy Stew

Pozole Rojo

Preparation info
  • Makes about 12 quarts ,

    40 to 48

    • Difficulty


Appears in
Muy Bueno: Three Generations of Authentic Mexican Flavor

By Yvette Marquez-Sharpnack

Published 2013

  • About

The first time I ever tasted pozole was in New Mexico, where it is usually spelled posole. It was pozole blanco (white pozole) and it was difficult for me not to compare it to the delicious red spicy menudo I grew up eating. After that first bowl I wasn’t interested in ever learning how to make it until I met my husband, Bill. He has never been a fan of menudo and wanted