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Red Pork Pozole



3kg pork  (*Ask your butcher for a mix of pork  spine, shoulder, leg, butt  (plus any extra pork bones that you have) cut into large chunks.

2  Bay leaves

1  Large onion quartered

4  Cloves of garlic peeled

8  Quarts of water – More if needed.

2  Table spoons of salt

Red Sauce

11 Guajillo chillies 

4 De arbol chillies 

1 table spoon of Mexican oregano 

3 garlic cloves peeled

1/4 onion.

1/2 tsp salt


Cabbage sliced very   thinly

Lime wedges

dices onions

sliced radishes



  •  Wash meat and put into a large stock pot cover with water.   Add 2 tablespoons of salt,  bay leaves,  garlic , onion. Put on high heat let  boil. Once boiled  reduce to med – low  cook for further   1 hr and :30 min.
  • As the stock is cooking every once in a while check on it and remove the excess foam and bits that form at the top. If water reduces allot add hot  boiling water as needed to keep the meat completely covered.  Never add cold water as it will slow the cooking process. 
Red Sauce
  • Wash all chillies
  • Remove stems, seeds,  from  chilli Guajillo, chile ancho.  Remove stems from  chile de arbol but leave seeds inside.  Put chillies  in a small pot  then cover with water, bring to a boil and let sit off the heat for 15 min .  Once chillies are soft   blend  chilles with onion and  garlic , and  Mexican oregano with 1-2 cups of the  pork stock and a pinch of salt.  Puree until smooth.
  • Pour chilli mix mixture onto sieve over the pork stock pot.  Use pork  stock to pour over the mixture to help the chili mix pass.  Discard all the seeds and bits of skin reaming in the sieve.
  • Check your pork stock to see if the meat is nice and tender, and  if more salt is needed add salt to taste.  I add a total of 1.5 Tablespoons.
  • Drain and rinse  white hominy .  Add hominy to  stock.

Return the stock to high heat and continue to cook  until the broth has come to a boil.  Once it boils for about 15 min reduce heat and simmer for about 15 -20- min

Serve pozole with  shredded cabbage, sliced  rashes , diced onion, limes.

Note: Pozole can be refrigerated for up to 5 days; it also freezes well.