Pozole Rojo (Red Posole Recipe) + Video

Being a retired grandma gives me time to explore cooking more deeply but have always enjoyed cooking for my family. Lately I have learned the art of baking Sourdough bread. It’s so good and healthier than any you can buy. My starter is now over a year old. I continue to search for ways to improve my bread, so tips are always welcome!

subheading: For the Pozole Rojo:

2 tablespoons olive oil

3 ½ pound bone-in pork roast (leg, rib, or loin)

1 large onion, peeled and cut into wedges

6 to 8 garlic cloves, peeled and smashed

6 dried ancho chile peppers

5 dried guajillo chile peppers

3 to 6 dried arbol chile peppers

2 bay leaves

1 tablespoon dried Mexican oregano

6+ cups chicken broth or water

3 15 ounce cans white hominy, drained and rinsed

1 lime, juiced

Salt and pepper

subheading: Toppings:

2 ripe avocado, sliced

1 bunch radishes, sliced

1 lime, cut into small wedges

1 cup cilantro leaves

Tortilla chips

Note: Ingredients may have been altered from the original.

Directions at aspicyperspective.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer