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Mexican Pozole Rojo

Mexican Pozole Rojo

Prep time: 60 minServes: 6

Pairs with

Pozole with chilli warmth and corn's sweetness — a light red with fruit, a dry rosé or sparkling. Built for sharing.

Ingredients

  • 500g pork shoulder, in pieces
  • 2 tins hominy (pozole corn) or cooked maize
  • 3 dried guajillo chillies, seeded
  • 2 dried ancho chillies, seeded
  • 1 yellow onion, diced
  • 4 garlic cloves
  • 1l chicken stock
  • 1 tsp oregano
  • Garnishes: shredded cabbage, radishes, lime, avocado, coriander, tortilla chips

Method

  1. 11. Cook the pork in stock for 40 minutes until tender. Shred into pieces.
  2. 22. Soak the chillies in warm water for 15 minutes. Blend with onion, garlic and a little soaking liquid to a smooth sauce.
  3. 33. Strain the chilli sauce into the pot with the meat. Add hominy and oregano.
  4. 44. Simmer 20 minutes.
  5. 55. Serve in bowls with all garnishes on the side — everyone builds their own.