Red Pork Pozole

Tender pork and hominy in a guajillo-red broth, finished at the table with crisp garnishes.

Mexico · Soups & Stews · 145 min

DeSabor Kitchen · Published October 5, 2026 · Updated October 5, 2026 · 25 / 120 / 145 min · 6 · Mexico

Use already-cooked hominy for the stated time. Pork braises first; the chile purée and hominy finish together so the broth takes on a red color without leaving the meat tough.

Ingredients

• 800 g pork shoulder, in 4 cm cubes
• 800 g cooked hominy, drained
• 4 guajillo chiles; 2 ancho chiles, seeded
• 1 onion, halved; 4 garlic cloves
• 2 litres water; 2 bay leaves
• 1 tsp oregano; 1 tsp salt
• 200 g shredded cabbage; 6 sliced radishes; 2 limes

Instructions

1. Put pork, half the onion, 2 garlic cloves, bay and water in a pot. Bring to a gentle simmer, skim foam and cook covered 75–90 minutes.
2. Soak seeded chiles in hot water for 15 minutes. Blend with the remaining onion and garlic and 250 ml cooking broth; strain into the pot.
3. Add hominy and oregano. Simmer 25–30 minutes until pork is very tender; salt to taste and remove bay leaves.
4. Serve in deep bowls with cabbage, radishes and lime offered separately.

Cook's Tips

• Use cooked hominy, not dried corn, for the timing given here.

Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.