This authentic pozole rojo is made with cacahuazintle corn, guajillo chile sauce, and pork meat. Enjoy for special occasions served with onion, radishes, lime, and salsa.
2.2poundscacahuazintle corn(or 3 cans of hominy, 15 oz each)
4.5poundspork meat(pork shoulder, loin, and belly)
1.1poundspork rind
For the chili sauce:
6largeguajillo chillies(steam and seeds removed)
1mediumwhite onion(cut into chunks)
1headgarlic
1teaspooncumin seeds
1teaspoonblack peppercorns
2bay leaves
1teaspoondry oregano
To serve:
lettuce(chopped)
onions(diced)
tostadas
limes
radishes(diced)
salsa macha
Instructions
Place the dried corn into a large bowl and cover it with plenty of water. Leave to rest overnight.
Next day discard the soaking water and wash the corn thoroughly with cold water. Remove the little "heads" of each corn kernel.
Place soaked and cleaned hominy in a large pot and cover with 2 inches (5cm) of water.
Cook over medium heat for about 3 hours or until the grains are al dente.
Make the chili sauce
Place guajillo chilies in a bowl and cover them with boiling water. Soak for 20 minutes.
Drain guajillo chiles and add them to a blender along with onion, garlic, cumin, pepper, bay leaves, and oregano.
Pour one and a half cups of water and blend until smooth. Strain the sauce into the pot with hominy.
Continue pozole preparation
Add the pork meat to the pot and mix. Pour more water into the pot to cover all ingredients. Season with salt and bring to a boil.
Cook from 2 to 2 ½ hours or until the meat and kernels are nicely cooked through. Make sure the pozole has enough broth while cooking, if necessary, add more water.
Serve
Remove the meat from the pot and shred it.
Ladle pozole in a large bowl and add some meat on top.
Garnish with lettuce, onion, and radishes. Serve with a squeeze of lime, salsa, and tostadas.
Notes
If you using canned pre-cooked hominy, you don't need to de-head the corn. Just rinse it with cold water before cooking with the sauce.
De-heading the corn kernels is the most tedious part of this preparation. I usually do it while watching something on the TV.
If you notice that the meat is well cooked but the kernels are not, take out the meat and place it in a bowl, then keep cooking hominy until is nicely soft.
Red pozole can be frozen. If you’ve made a lot and have some leftovers, you can place them in containers and store them in the freezer for up to 4 months.