A fall/winter favorite in our multi-cultural home, this pozole will warm you up on a cold day and introduce you to a classic Mexican stew that varies across regions in Mexico – white, red and green pozole. This version being red. Buen provecho!


2.5 pounds Boneless Pork Shoulder (cut into 1 inch cubes)
1 Yellow Onion
6 Minced Garlic Cloves
2 25 Ounce Cans of Hominy with Liquid
1 tablespoon Kosher Salt
4 cups Chicken Broth
1 teaspoon Cumin
1 tablespoon Oregano
3 Bay Leaves
1/2 cup Ancho Chile Pepper Powder
1 tablespoon vegetable oil
Red Radish
Shredded Purple Cabbage
Queso Fresco
Diced Anaheim Pepper
Pickled Red Onion


Step 1
In a large pot, brown meat on all sides with 1 T of vegetable oil.

Step 2
Add in onion and garlic; sauté for 1 min or until onion is translucent.

Step 3
Add in salt, chicken broth, cumin oregano, bay leaves, and ancho chile powder; let simmer on med/low heat until meat is tender (about 30 minutes or more if needed).

Step 4
Add in hominy (with liquid) and simmer for 10-15 minutes more.

Step 5
Remove from heat and serve immediately with desired toppings and a tortilla.