Food | Travel

Pozole Rojo

(Necee Regis for The Boston Globe)
February 16, 2011

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Serves 6

Pozole is a traditional pre-Columbian recipe from Mexico. Depending on how much liquid is added to the recipe, the pozole can be a soup or stew. It contains hominy and meat, usually pork, chili pepper, and other seasonings, and garnishes such as lettuce, avocado, and lime. Each region has its own version. It is made, in fact, in the colors of the Mexican flag — red, white and green — depending on the kinds of chilies used in the preparation. This red pozole recipe uses guajillo chilies, (pronounced “gwah-HEE-yoh’’) one of the most commonly grown chilies in Mexico, which are mild to moderate.


10 cups cold water
1 boneless pork butt (2 1/2 to 3 pounds), cut into 1-inch pieces
4 cloves garlic, chopped
1 medium onion, chopped
1 teaspoon dried oregano
8 whole dried guajillo chili peppers
4 cups boiling water
2 teaspoons salt, or more to taste
2 cans (29 ounces each) white hominy, drained and rinsed

1. In a soup pot, combine the cold water and pork. Bring to a boil. Skim the surface thoroughly.

2. Add 2 cloves garlic, 3/4 of the onion, and the oregano. Lower the heat and simmer, uncovered, for 1 to 1 1/2 hours or until the meat is tender.

3. Meanwhile, discard stems from the chilies. In a bowl combine chilies and boiling water. Soak, turning occasionally, for 30 minutes. Set a strainer over a bowl. Tip the chilies into it so you save some of the soaking water. It is not necessary to seed the chilies.

4. In a blender, combine chilies, 1 1/2 cups soaking liquid, remaining 2 cloves garlic, 1/4 onion, and salt. Work the mixture until smooth.

5. When the pork is tender, add the chili sauce and hominy.

6. Return to a boil, lower the heat, and set on the cover askew. Simmer the pozole for 45 minutes or until the meat is very tender and the flavors are blended. Taste for seasoning and add more salt, if you like.


1/2 head iceberg lettuce, shredded
1 bunch radishes, trimmed and chopped
1 small onion, chopped
2 avocados, peeled, seeded, and chopped
3 limes, quartered
2 tablespoons dried oregano
1 package (about 16 ounces) tostadas

1. Place lettuce, radishes, onion, avocado, lime, oregano, and tostadas in separate bowls.

2. Ladle the soup into bowls and let each person add garnishes.

Necee Regis.

Adapted from La Alborada