The ancient hominy stew, red edition: pork simmered with a blended guajillo-ancho sauce, finished at the table with a garnish parade.
What you need
Ingredients
Servings
6
1 kg
🍖 Pork Shoulder ›
chunked
800 g
🌽 Hominy ›
canned, rinsed
4
🌶️ Guajillo Chiles ›
stemmed, seeded
2
🌶️ Ancho Chiles ›
1
🧅 Onion ›
6 cloves
🧄 Garlic ›
1 tbsp
🌿 Mexican Oregano ›
2
🍃 Bay Leaves ›
1/4 head
🥬 Cabbage ›
shredded, to serve
6
🌶️ Radish ›
sliced, to serve
2
🍋 Lime ›
to serve
Add all to shopping list
Mise en place
Before you start
25m
Prep
120m
Cook
145m
Total
6
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Pork Shoulder — chunked
Hominy — canned, rinsed
Guajillo Chiles — stemmed, seeded
Cabbage — shredded, to serve
Radish — sliced, to serve
Lime — to serve
4 steps
Method
1
Simmer the pork with half the onion, 2 garlic cloves, bay, and salt in 2.5 l water, skimming, until tender, 90 minutes.
Learn the technique ›
2
Toast the chiles 30 seconds per side; soak 20 minutes; blend with remaining onion, garlic, oregano, and soaking water. Strain into the pot.
3
Add hominy; simmer 20 minutes more. Season deeply.
4
Serve with the garnish spread — cabbage, radish, lime, oregano — added at the table by each eater. That ritual IS pozole.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.