Mexican
Pork Pozole Rojo
Pork Pozole Rojo is Mexican home cooking, eaten at dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 lb pork shoulder
- 50 oz canned white hominy
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 5 garlic cloves
- 1 white onion
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 2 bay leaves
- 8 cups chicken broth
- 6 radishes
- 2 cups shredded cabbage
- 2 limes
- 1.5 tsp salt
How to cook it
- Simmer the pork with half the onion, bay leaves, and broth until tender, about 90 minutes, then shred the meat and reserve the broth.
- Toast the dried chiles, soak them in hot water until soft, then blend with the garlic, oregano, cumin, and a little soaking liquid.
- Strain the chile sauce into the pot with the pork and reserved broth.
- Add the drained hominy and simmer everything together for 30 minutes, seasoning with salt.
- Thinly slice the radishes and remaining onion and set out with the cabbage and lime wedges.
- Ladle the pozole into bowls and let everyone add their own crunchy toppings and lime.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Pork Pozole Rojo carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Grains, Meat or fish, and Vegetables
- How this was set
- Hand audited
When to cook it
Pork Pozole Rojo takes about 150 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.
More to cook
Cooked from the same things
Other dishes built on pork, hominy, and chili.
From the same kitchens
More cooking from the United States.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.