← All recipes
Traditional Mexican Pozole with Tender Pork and Hominy in Rich Red Broth
This authentic Mexican pozole features tender, shredded pork shoulder simmered in a rich red broth made from dried guajillo and ancho chilies, combined with hominy for a hearty and flavorful dish. Seasoned with oregano and cumin, this traditional comfort food is served hot with fresh garnishes like cabbage, radishes, lime, cilantro, and avocado for a vibrant and satisfying meal.
Ingredients
- 2.000 lb pork shoulder
- 1.000 onion
- 4.000 garlic cloves
- 8.000 cup water or broth
- 2.000 can hominy
- 3.000 dried guajillo chilies
- 2.000 dried ancho chilies
- 1.000 tsp oregano
- 1.000 tsp cumin
- salt
- shredded cabbage
- radishes
- lime wedges
- cilantro
- avocado
- tortilla chips or tostadas
Instructions
- In a large pot, add pork, onion, garlic, and water. Bring to a boil, then reduce heat and simmer for 1.5–2 hours until pork is tender.
- Remove onion and garlic, then shred the pork and return it to the pot.
- Soak dried chilies in hot water for 15 minutes until softened.
- Blend softened chilies with a bit of soaking liquid, oregano, cumin, and salt until smooth.
- Strain the chili sauce into the pot and stir well.
- Add hominy and simmer for another 20–30 minutes to develop flavor.
- Taste and adjust seasoning as needed.
- Serve hot with your favorite fresh garnishes on top.
Save it. Cook it. Track it.
Bookmark this recipe, plan your week, and track calories — all in FooZenie.
Get FooZenie Free