Pork and Hominy Stew (Pozole Rojo)

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

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This authentic pork and hominy stew, known traditionally as pozole rojo, is a deeply comforting Mexican classic. The heart of the dish lies in its rich, vibrant broth, which is infused with earthy guajillo and ancho chillies, aromatic garlic, and slow-cooked pork ribs. It is the perfect celebratory meal for a cold evening, offering a complex balance of heat and savoury depth that develops beautifully during the simmering process.

As a versatile dairy-free main course, this stew is best enjoyed with a variety of fresh toppings to provide a contrast in texture and flavour. We recommend serving it in deep bowls topped with crunchy radishes, creamy avocado, and a squeeze of zingy lime. Whether you are hosting a casual dinner party or looking for a nourishing weekend project, this homemade pozole brings a genuine taste of Mexico to your kitchen.

Ingredients for Pork and Hominy Stew (Pozole Rojo)

1 bunch mint (30g)
1 bunch coriander (30g)
1.8kg country-style pork ribs (not lean)
2400ml water
26 garlic cloves (about 1 1/2 heads), peeled, divided
1 (1/2-pound) white onion, quartered, plus 80g , chopped
1 כפית אורגנו מיובש (רצוי מקסיקני)
5 whole black peppercorns
60g dried guajillo or New Mexico chillies (6 to 9), wiped clean
45g dried ancho chillies (2 to 4), wiped clean
1 whole clove
2 כפות שמן צמחי
3 (425g) cans hominy (also called pozole), rinsed and drained
Accompaniments: diced avocado
crema
queso fresco
thinly sliced iceberg or cos lettuce
chopped white onion
sliced radishes
fried tortilla strips or chips
lime wedges
dried oregano
dried hot red-pepper flakes

How to make Pork and Hominy Stew (Pozole Rojo)

Tie together mint and coriander with kitchen string.

Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours. Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and coriander. Transfer cooked onion and garlic to a blender with 350ml broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.

Meanwhile, slit chillies lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chillies in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in colour, about 30 seconds per batch. Transfer to a bowl and pour 600ml boiling water over chillies. Soak, covered, until softened, about 30 minutes.

Purée chillies with 350ml soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoons salt in cleaned blender until a smooth paste forms, about 2 minutes.

Heat oil in cast-iron skillet over medium heat until it shimmers, then add chilli paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.

Add chilli paste and hominy and simmer 5 minutes. Season with salt.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.