Pozole Rojo

This recipe brims with pork, hominy, cabbage, salsa, guajillo chiles, onions and garlic. Marquez’s pozole recipe has its roots in Zacatecas, a state in north-central Mexico, northwest of Mexico City.

Serves | 10 to 12 |

Chiles

  • 3 lbs guajillo chiles, destemmed and deseeded

Pork Broth and Pig’s Feet

  • 6 lbs pig’s feet
  • 2 bay leaves
  • 1 onion, quartered
  • salt and freshly ground black pepper, to taste

Pozole

  • 7 lbs pork shoulder, cubed
  • 12 garlic cloves, divided
  • 1 onion, quartered
  • 2 bay leaves
  • salt and freshly ground black pepper, to taste
  • soaked guajillo chiles (recipe below)
  • pork broth (recipe below)
  • 1 32-oz can hominy
  • 4 cups radishes, roughly chopped, divided (to serve)
  • 1 cabbage, roughly chopped, divided (to serve)
  • 1 bunch cilantro, roughly chopped, divided (to serve)
  • 1 onion, finely chopped, divided (to serve)
  • dried oregano (to serve)
  • 1 lime, cut into wedges, divided (to serve)
  • tortilla chips or tostadas (to serve)

| Preparation – Chiles | A day before making pozole, add chiles to a bowl of water. Soak overnight at room temperature. Drain just before adding to pozole.

| Preparation – Pork Broth and Pig’s Feet | In a medium saucepan with a lid over medium-low heat, add pig’s feet, bay leaves and onion and season with salt and pepper to taste. Simmer until thoroughly cooked, 2 to 3 hours. Drain liquid and reserve; reserve pig’s feet and discard bay leaves and onions. Set aside.

| Preparation – Pozole | In a stockpot over medium heat, add pork shoulder, 4 garlic cloves, onion and bay leaves and season with salt and pepper to taste. Cover with 2 inches of water. Simmer for 4 hours.

In the bowl of a blender, blend soaked and drained guajillo chiles with 4 garlic cloves and season with salt and pepper to taste. Add 1 cup pork broth and season with salt and pepper to taste. Once blended, strain chile mixture into stockpot with pork shoulder. Add reserved pig’s feet and bring to a boil. Add hominy and reduce heat to low. Simmer for 45 minutes.

| To Serve | Divide hot pozole between 10 to 12 soup bowls and top with equal parts radishes, cabbage, cilantro, onion and oregano. Serve with lime wedges and tortilla chips or tostadas on the side.

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