AI-generated culinary illustration
mediumsoupmeatCC0 1.0 Universal
Mexican Pozole Rojo (Hearty Pork and Giant Hominy Corn Stew in Red Chili Broth)
The revered ceremonial holiday stew of Mexico: fork-tender pork shoulder simmered with giant puffed hominy kernels in an aromatic dried chili broth, served with shredded cabbage, crisp radishes, and Mexican oregano.
Prep
20 min
Cook
60 min
Total
80 min
Ingredients
6servings
- Pork shoulder roast, cut into 3-4 cm chunks800 g
- White onion, quartered1 piece
- Garlic cloves, peeled6 clove
- Dried Mexican oregano1 tbsp
- Water or light broth1800 ml
- Salt2 tsp
Preparation Steps
1
Place pork cubes in a large pot with water, onion, garlic, and salt. Bring to a boil, skim foam, and simmer gently for 40 minutes.
40 min timer
2
Add 600 g cooked drained hominy corn and 1 tbsp oregano to the pot.
3 min timer
3
Boil 3 seeded dried ancho chilies in a little water for 10 minutes, blend smooth, and strain into the stew.
10 min timer
4
Simmer for 20 minutes more until pork is fall-apart tender. Ladle into large bowls with sliced radishes, cabbage, and lime.
20 min timer
Cook this recipe offline in your kitchen
With full-screen step mode, hands-free voice guide, and integrated step timers.
Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
