Red Pozole

• 500g cooked hominy or cacahuazintle corn
• 600g pork meat (spine or head)
• 5 guajillo chilies
• 2 ancho chilies
• 4 garlic cloves
• 1 onion
• Oregano, salt
• For garnish: lettuce, oregano, tortilla chips, radishes, lime

👨‍🍳 Step-by-step instructions

1. 1

   Cook the corn in a pressure cooker for 45 minutes until it bursts.

2. 2

   Cook the meat in water with onion, garlic, and salt for 45 minutes.

3. 3

   Hydrate the chilies in hot water for 20 minutes. Blend with garlic and strain.

4. 4

   Fry the blended chili in oil for 5 minutes. Add to the meat broth.

5. 5

   Add the cooked cacahuazintle corn. Cook together for 20 minutes.

6. 6

   Shred the meat and add to the pozole. Serve with all the complements.

💡 Chef's tip

The chilies should be lightly toasted on a griddle before hydrating to intensify their flavor. The pozole must be flavorful before adding the complements.

📝 Our take

Red pozole is Mexico's quintessential festive dish, and the separately served garnishes are what make it unique: tostadas, oregano, radish, onion, lime... Each diner builds their own version. The broth must be bold and glossy before any of that arrives.

🍷 Wine & food pairing

Dark Mexican beer such as Negra Modelo. Or well-chilled hibiscus agua fresca for the non-alcoholic version.