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Pozole Rojo Recipe


  • 1/4 pound dried hominy pozole, available in Latino groceries or Wholefoods, soaked overnight in cold water and boiled for 10 minutes or pressure cooked from the dry hard good.
  • 4 quarts pork bone broth
  • 4 dried red New Mexico chiles or guajillos
  • 4 dried pasilla chiles
  • 4 dried anchos
  • 2 chili de arbol for added heat
  • 1 pound pork butt cut into 1.5 inch cubes
  • 2 bay leaves
  • 4 tablespoons chopped garlic
  • 2 tablespoons cumin powder
  • 2 tablespoons Mexican oregano
  • 1 1/2 tablespoons salt


  • Take all the chilis and toast them for about 1 min on each side. Let them cool a bit and then take the top off, ribs and seeds out. Put them in 4 cups of water and simmer for 20-30 minutes. Cool down and then blend with a CuisinArt. Get it all the way down. You want a smooth chili "milkshake" – a nice paste. If it is still too thin, simmer it some more.
  • Grab a stockpot.
  • Salt and pepper the pork. Sear/brown the pork on both sides in the stock pot. Browning is key. This should take about 2 min. per side. Add in all the aromatics/herbs. Stir around for a minute then add the pork stock, 1 quart of water and the chili paste "milkshake".
  • Simmer for 30min.
  • Add in the hydrated hominy and simmer for another 30min. You are good to go. Row the boat ashore. Hallelujah.