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Recipes Nugget Market Signature Recipes

Pozole Rojo

Prep time
10 minutes, plus 20 minutes soaking PT10M
Cook time
2 hours PT2H
Yield
10 servings
Difficulty
2 out of 5 on the difficulty scale
Pozole Rojo

A big pot of pozole is a surefire way to please your palate. Make sure to have plenty of garnishes on hand so everyone can tailor it to their tastes.

Ingredients

Pozole:

  • 3 pounds bone-in pork butt
  • 12 cups water
  • ½ white onion
  • 6 cloves garlic
  • 2 teaspoons kosher salt, divided
  • 6 dried guajillo chilies, deseeded
  • 4 dried ancho chilies, deseeded
  • 2 dried pasilla chilies, deseeded
  • 1½ teaspoons dried Mexican oregano
  • 1 teaspoon cumin
  • 2 teaspoons Knorr Hispanic Chicken Bouillon
  • 2 cans (30 ounces each) hominy, drained and rinsed

Garnishes:

  • Shredded cabbage
  • Sliced radishes
  • Diced white onion
  • Lime wedges
  • Dried Mexican oregano
  • Tostadas

Preparation

Place pork, water, onion, garlic, and 1 teaspoon salt in a large pot over high heat and bring to a boil. Skim the foam as it rises, then reduce heat to medium-low and simmer for 1½ hours, until very tender. Remove pork, shred the meat, and discard the bones, reserving all the broth.

Heat a dry comal or cast iron pan over medium heat. Toast chilies for 15–20 seconds per side, until they blister and smell toasted but do not blacken. Transfer toasted chilies to a heatproof bowl and cover with just-boiled water. Let soak for 20 minutes. 

Place soaked chilies in a blender with cooked onion and garlic, oregano, cumin, and 1 cup soaking liquid. Blend mixture, then strain and add to reserved pork broth.

Add bouillon and 1 teaspoon salt, then bring to a gentle boil. Taste broth and add more salt or simmer longer as desired.

Add hominy and pork, then simmer over medium-low heat for 20 minutes, until hominy has absorbed the broth flavor fully.

Serve in large bowls and garnish as desired with shredded cabbage, sliced radishes, diced white onion, lime wedges, Mexican oregano, and tostadas.