---
title: Pozole Rojo (Red Pork and Hominy Soup)
servings: 8
prep time: 25 minutes
cook time: 120 minutes
source: https://mycibora.com/recipes/pozole-rojo
---

Gather @pork shoulder{1%kg}, @dried guajillo chili{6}, @dried ancho chili{2}, @bay leaf{2%leaf}, @dried oregano{2%tsp} and @white cabbage{300%g}.

Cover the pork with 3 litres of water, add the @onion{1}, half the @garlic{6%clove}, bay leaves and a big pinch of @salt{}. Simmer, skimming, for 90 minutes until tender. ~{90%minutes}

Toast the chilies in a dry pan until fragrant, then soak in hot water for 15 minutes. ~{15%minutes}

Blend the soaked chilies with the remaining garlic, the oregano and a ladle of broth until completely smooth.

Fish out the onion and bay leaves, shred the pork coarsely and return it to the pot.

Stir in the chile purée and the @hominy{2%can}; simmer 30 minutes more so the broth turns brick-red and the flavors knit together. Season well. ~{30%minutes}

Serve in deep bowls and let everyone pile on cabbage, @radish{6}, oregano and @lime{3} at the table, with tostadas alongside.