Pozole Rojo

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Step 1 of 911%

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft.

Ingredients quick view

2 pounds pork shoulder, cut into chunks

1 can (15 ounces) of hominy, drained and rinsed

6 cups chicken broth

2 dried pasilla chiles, stemmed and seeded

2 dried guajillo chiles, stemmed and seeded

4 cloves garlic, minced

1 medium onion, chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt to taste

Pepper to taste

2 tablespoons vegetable oil

Lime wedges, for serving

Chopped cilantro, for serving

Sliced radishes, for serving

Shredded cabbage, for serving

For extra flavor, let the soup simmer longer if you have time.

Adjust the spice by adding more or less of the dried chiles according to your preference.