Ultimate Red Pozole: Authentic Mexican Stew Recipe!

1. Place pork shoulder, pork loin, and pork neck bones in a large pot; cover with water. Add 1 head of garlic and salt to taste. Bring to a boil, reduce heat and simmer until meat is tender and cooked through, about 1 hour. Stir in hominy; bring to a boil and simmer for 20 minutes.

2. Meanwhile, place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, about 15 minutes; drain.

3. Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.

4. Transfer pork to a work surface and shred with 2 forks. Discard pork bones and garlic.

5. Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.

6. Ladle pozole into serving bowls and top with shredded cabbage and onion; serve lime wedge on the side.

Tips

This dish requires different cuts of pork: shoulder, loin, and leg. It’s important to have both lean and fatty cuts.

Editor’s Note:

The cooking time for the hominy has been changed based on review feedback. The original recipe called for the hominy to simmer for 2 hours.