Join! 12 weeks for $1

Milk Street Bowtie Gonzalo Guzmán's Pozole Rojo

Gonzalo Guzmán's Pozole Rojo

6 Servings

2¼ hours 50 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
Free

Chef Gonzalo Guzmán's pozole rojo (pork, red chili and hominy stew), from his book “Nopalito,” is boldly flavored with ancho chilies, herbs, cumin and aromatics. He blends some of the hominy (dried corn kernels treated with alkali, then cooked until tender) with some of the braising the liquid, then adds the puree back to the soup to give the broth body. Guzmán says garnishes are a key component of pozole and encourages piling them high onto individual servings. A long list is included here, but you can offer as many or as few as you like. The pozole can be made a few days in advance, then reheated for serving.

6

Servings

Tip

Don't discard the chili soaking water after removing the chilies. You will need some of it to thin the chili mixture in the blender so that it breaks down into a smooth puree.

2¼ hours

50 minutes active

4 large ancho chilies, stemmed and seeded
Boiling water
2 medium garlic cloves, divided
½ large white onion, roughly chopped
¾ teaspoon dried mexican oregano
½ teaspoon cumin seeds
Kosher salt
¼ medium yellow onion
4 cilantro stems
1 bay leaf
2 pounds boneless pork shoulder, trimmed and cut into 1-inch cubes
4 cups rinsed and drained store-bought canned hominy (from two 29-ounce cans)
Shredded green cabbage
Thinly sliced radishes
Thinly sliced red onion
chili powder
Cilantro leaves
Tortilla chips
Lime halves
Ingredients
  • 4

    large ancho chilies, stemmed and seeded

  • Boiling water

  • 2

    medium garlic cloves, divided

  • ½

    large white onion, roughly chopped

  • ¾

    teaspoon dried mexican oregano

  • ½

    teaspoon cumin seeds

  • Kosher salt

  • ¼

    medium yellow onion

  • 4

    cilantro stems

  • 1

    bay leaf

  • 2

    pounds boneless pork shoulder, trimmed and cut into 1-inch cubes

  • 4

    cups rinsed and drained store-bought canned hominy (from two 29-ounce cans)

For serving:
  • Shredded green cabbage

  • Thinly sliced radishes

  • Thinly sliced red onion

  • Cilantro leaves

  • Tortilla chips

  • Lime halves

Directions

Gonzalo Guzmán's Pozole Rojo

Reviews
Marjorie T.

What’s Mexican oregano?

Erik S.

Mexican oregano is different from Greek and Italian oregano. It's similar to lemon verbena.

Jason M.

Since the soaking water from the chiles goes into the recipe, it would be good to provide a measurement.

Janelle C.

Hi Jason,

The soaking liquid is used to thin the chili mixture in the blender so that it breaks down into a smooth puree. No measurement is provided here because the amount will vary.

Best,
The Milk Street Team

Linda W.

A bit timid for my taste. Next time I'll double the chiles and spices.