Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour. I couldn’t get enough of it.

Remove pork from the broth.

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Now add you chile sauce to the pot of broth, meat and hominy.

We'd love to see your creations on Instagram, Facebook, and Twitter. Note: You hominy still needs another hour of cooking time at this point. One of the most iconic Mexican dishes, this "ultimate" Pozole Rojo is PACKED with deliciously bold and robust flavors that will absolutely WOW your taste buds! If I’m making it with both chicken and pork, should I cook the pork for like 1 1/2-2 hours then add the chicken to the same pot so they can be done at the same time? Thanks, LC friends! I added a can of hominy and cooked the recommended time as I rather like the cooked in flavor it lends but I also add the rest about 45 minutes before serving and let it cook.

And I love that it’s best when made ahead and reheated.

Be carful to not scorch the chiles. Thanks for sharing it with me.

So that’s a reassuring endorsement. Do I still cook the hominy for 4 hours if it’s canned? Yum!

Can part of this soup go in the freezer?

I'd never had the red version before, and I think it's my new favorite. Do all of the chiles like this using the rest of the garlic, onion, the chocolate and a little more soaking liquid.

Homemade Authentic Enchilada/Red Chile Sauce,

The pork meat will not be done and should still need about one more hour of cooking time. This was sufficient for a fairly thick, robust stew, but if you want it soupier, there's enough of both the chicken stock and hominy liquid left to add more. I told her the recipe called for cilantro and she was scandalized saying that cilantro doesn’t belong in posole. Elise Bauer is the founder of Simply Recipes. Thank you! Pass the purée through a fine-mesh strainer into a bowl, pressing on the solids with the back of a wooden spoon to extract as much liquid as possible. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. It should be soupy. This dish requires different cuts of pork: shoulder, loin, and leg.

Made it and loved it.

Trim excess fat, and remove meat from bones. (That’s why we test recipes—so that we can only publish those recipes that are truly worthy of your time and ingredients!)

Add 1 head garlic and salt to taste.

Red Pork Pozole soup is my favorite Mexican dish hands down.It’s simple, earthy, rich and satisfying.

Read more about our affiliate linking policy. Add pork meat, spare ribs, onion, and garlic.


Add the rinsed hominy.

Heat oil in a large skillet over medium-high. Stomach trumps brain for great memories. Thanks for the recipe David. The fresh vegetables should be placed generously on top, and offer a nice cool, crunchy contrast to the hot soup. When sick, it speeds up the healing process. I've used dried hominy before but I didn't think the taste was that much different. The recipe is a bit vague on quantities, especially liquids. I have rinsed my hominy at least six to eight times; making sure the hulls are discarded and hominy is rinsed clean of the lime. If you use a regular blender, you may want to take the trouble. I made everything the day before we ate. I did the same when everything was mixed together and re-heating. Another tip, if you want the end product to be “clean”: I made sure to continually skim fat and debris from the pot when the chicken was cooking.

Hi Ashley, yes, try using 1-1/2 cups water as the soaking liquid, and if you need to add more for the chilies to be submerged, add a little more. 2 Lightly roast chiles, cover with 3 cups hot water. This Pozole was pretty much authentic and very tasty. Heat water. Or should I cook them separately? Next in a blender combine the chiles, some of the soaking liquid, chopped onion, and some of the fresh garlic cloves that have been peeled. Amazing!!!

Cut your pork loin in smaller pieces and season as well. I order my dried hominy from on line.

Once the chiles have softened, remove the pot of boiling water from the heat, add the chiles to the pot and cover. I hope this tastes like your mom’s!

Nobody will know what they are missing. Hi Dora Maria, I bet that it would work well in a slow cooker. Rather, (and you really don’t have to ROAST them lol, they’re peppers, they have a naturally smoky and zesty taste), you take a big enough bowl, fill it with warm water and then just soak the peppers that way, and this is best done first before anything else. It's important to have both lean and fatty cuts. Hello Esperanza, that’s exciting you have a date and want to make this. Make it thick like stew, or add more liquid and have it more brothy!