Pozole Rojo (Red Posole) Recipe

Pozole Rojo (Red Posole) Recipe

Serves: 12 Save

Ingredients (15)

  • 4 ounces dried guajillo, ancho, or a combination of both, chili pods
  • Salt
  • 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
  • 3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat
  • 8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
  • 3 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons of dry oregano (Mexican oregano if available)
  • Half a small cabbage, thinly sliced
  • One bunch cilantro, chopped
  • 1/2 white onion, chopped
  • 2 avocados, chopped
  • 4 limes, quartered
  • A bunch of red radishes, sliced thin
  • A couple dozen tostada shells (see Recipe Note)
  • Directions

    Learn how to make this recipe at Simply Recipes