Pozole Rojo

Pozole Rojo
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Calories 638 cals
Total Fat 38 g
Cholesterol 101 mg
Dietary Fiber 11 g
Sodium 4018 mg
Protein 25 g
Total Carbohydrate 46 g

Prep Time: 45 Minutes

Time to Table: 2 Hours 45 Minutes

Serves: 8 (1-1/2 cups per serving)


  • 2 ounces dried Guajillo or Ancho chiles, stems, seeds, and veins removed
  • 2 tablespoons olive oil
  • 2 pounds boneless pork shoulder, cut into 1-inch cubes
  • 2 tablespoons , plus 1 teaspoon salt
  • 4 garlic cloves, coarsely chopped
  • 4 15.5 ounce cans hominy, drained
  • 2 small bay leaves
  • 1 tablespoon dried Mexican oregano
  • 1/2 teaspoon ground cumin
  • 1 cup Daisy Sour Cream
  • 2 limes, quartered
  • 1 avocado, peeled and cut into cubes
  • 1 cup chopped fresh cilantro
  • 1 cup chopped white onion
  • 2 cups thinly sliced cabbage
  • 1 cup sliced radishes
  • 12 tostada shells


Bring 8 cups of water to a boil in a 6-quart stockpot. Meanwhile, lightly roast the dry chiles in a cast iron skillet over medium-high heat, about 2 minutes. Bring 1 1/2 cups water to a boil in a medium saucepan; add roasted chiles. Cover and let stand 15 to 20 minutes or until softened. Drain the chiles, reserving 1 cup of the soaking liquid. While the chiles are soaking, heat the olive oil in the same cast iron skillet over medium-high heat. Sprinkle the pork with 1 tablespoon of the salt. Add 1/3 of the meat to the skillet. Cook until well browned, stirring and turning occasionally. Remove to the large pot of boiling water. Repeat with remaining meat in batches, adding 2 of the garlic cloves during the last batch. Add all the pork to the large pot. Add a little of the boiling water to the skillet and scrape up the browned bits; add to the large pot. Add the hominy, 1 tablespoon of the salt, bay leaves, oregano and cumin. Bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. While the pozole is cooking, place the softened chiles, remaining 2 garlic cloves, 1/4 cup of the soaking water and 1 teaspoon salt in blender container. Cover and blend on the high setting for 5 seconds. Remove the center cap from blender lid and add the remaining 3/4 cup of liquid with the machine running; blend 10 seconds or until smooth. (If any bits won’t blend, strain the mixture.) Add the chile sauce to the pork and hominy. Return to a simmer. Simmer, partially covered, for 2 to 2 1/2 hours or until the pork is fork-tender. Top the individual servings with a large dollop of sour cream. Then top with limes, avocados, cilantro, onion, cabbage, and radishes as desired. Serve with the tostada shells.


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