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
Before you start
Mise en place
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.
90 min — timer available in cooking mode
2
Toast the chiles 30 seconds per side; soak 20 minutes; blend with remaining onion, garlic, oregano, and soaking water. Strain into the pot.
25 min — timer available in cooking mode
3
Add hominy; simmer 20 minutes more. Season deeply.
20 min — timer available in cooking mode
4
Serve with the garnish spread — cabbage, radish, lime, oregano — added at the table by each eater. That ritual IS pozole.
From the pass
Chef's 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.