This lush Mexican stew is a brothy pork and hominy (white corn kernels) stew flavored with mild chile peppers and Mexican spices and served with tostadas and a ton of garnishes.
Fill a large pot with water (about 10 cups and add hominy, pork, bay leaves, garlic cloves and one onion (cut in half). Add more water if needed to cover pork.Bring to a boil. Reduce heat and let it simmer while you prepare the rojo sauce.
While the pork is simmering, make the rojo sauce. First rehydrate chiles in hot water for about 30 minutes or until soft. Do not discard the liquid from the rehydration process as you will need it later.Once the chiles are soft, destem them and add them to a blender, along with the onion (quartered) and a some of the liquid that was used to rehydrate the chiles (I used about 3/4 cup of liquid). Puree until fairly smooth. Add the tomatoes, cilantro, oregano and salt to the chiles in the blender and blend until it is a smooth sauce. You may need to add more of the chile rehydration liquid to get it to a smooth consistency.This is the rojo sauce.
16 ounces can of diced tomatoes, 12-15 dried chile peppers, 1 bunch cilantro, 1 tablespoon Mexican oregano (dried), 1 tablespoon salt
Add the rojo sauce to the pot with the pork and broth and simmer for 2 hours, or until you think all flavors have melded together enough. If the sauce is too thin, simmer it longer uncovered. If it is too thick, add some water or chile rehydration liquid.Taste as you go.
Serve soup in bowls and have a lot of side garnishes and hot sauces available for people to add to their soup according to their preferences.Garnishes might include radish, lettuce, onions, avocados, limes and a variety of hot sauces (see notes for amounts)
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Notes
POZOLE GARNISHES
½ head of cabbage shredded
1 large white onion diced
6 radishes sliced into half moons
6 limes quartered
1 avocado, sliced
6 arból chiles finely chopped (or hot sauces)
Salt as needed
If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.**Want more like this? Subscribe to ourSunday newsletterto get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!