Pozole Rojo de Puerco

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Preparation time
30 mins
Cooking time
180 mins
Difficulty
Easy
Serves
8 people
Meal course
Jalisco
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1 couple pinches
cumin
1 tsp
dried oregano (Mexican variety preferred), crumbled
3 1/2 oz
Chile guajillo
1 large
tomato
2 lbs
boneless pork shoulder cut in large chunks
1 cloves
garlic cloves
1 small
head of garlic
35 oz
precooked white hominy
2 cube
Knorr® Chicken Bouillon Cube(s)
Pozole Rojo de Puerco

Pozole is a rich Mexican stew that originated in the state of Jalisco, which is why it would make sense to share this full flavored red pozole with pork recipe. But don’t fear, this recipe will save you a lot of time and effort with pre-cooked canned hominy.  The magic ingredient to this Mexican stew is all in chiles we use, guajillo.  As always, serve a hot bowl of pozole with fresh toppings, like cabbage, radishes, cilantro and fresh lime.

All ingredients could be found at Northgate Markets or your nearest Mexican market.

  1. Drain and place hominy in a large pot, cover with water, add Knorr Chicken Bouillon cubes, 1 head of garlic and salt to taste and cook under medium fire for 2 hours.
  2. Next, add meat to the pot and cook for 1 hour or until meat is well cooked. Discard the head of garlic.
  3. Meanwhile, boil the tomato until it has softened. Soak the chiles in hot water hot until soft, remove the seeds and stems and blend them along with the tomato, salt, oregano, cumin and 1 garlic clove. Strain.
  4. When the meat is soft, remove from pot and shred it if prefer not keeping as whole chunks.
  5. Pour red sauce into pot with hominy and let it boil. Return the meat to the pot, let it boil for a few more minutes then serve.
  6. Garnish bowls with lettuce, onion and a few drops of lemon juice. Serve with bolillos, tostadas or warm corn tortillas.