Pozole Rojo

Name: Pozole Rojo
Yield: Serves 6 to 8
Cuisine: Latin America & Caribbean, Mexican
Ingredients: ½ large white, onion, peeled and quartered through root end; 10 , garlic cloves, peeled; 2 , bay leaves; 1 (3½-pound), boneless pork butt roast, trimmed well and cut into 2-inch pieces; 2½ teaspoons, table salt, divided; 1 ounce dried guajillo, chile, stemmed, seeded, and torn into 1-inch pieces; 1 ounce, dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces; ½ teaspoon, dried Mexican oregano; 3 (15-ounce) cans white, hominy, rinsed; Thinly sliced , iceberg lettuce or green cabbage; Thinly sliced , radishes; Finely chopped, onion; Crumbled dried Mexican, oregano; , lime wedges; , Hot sauce; , Tostadas

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Appears in Cook's Illustrated November/December 2023

Main Courses

Latin America & Caribbean

Mexico's nourishing soup of tender pork, pureed chiles, and plump kernels of hominy has been cherished for centuries.

SERVES6 to 8

TIME2¾ hours

has video

WHY THIS RECIPE WORKS

Pozole rojo, a soup of pork, chiles, and hominy, has been an essential recipe in Mexico for centuries. For our take, we gently simmered chunks of boneless pork butt, which will turn tender during cooking, with a few aromatics for a clean, s...

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