Pozole rojo with pork and hominy
A deep red chilli broth with tender pork and chewy hominy, finished with crunchy radish, cabbage and lime.
- Time2 hr 15
- LevelMedium
- Costabout £1.32 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cover the dried chillies with boiling water and leave to soak for 15 minutes until soft.
15 min - 2
Heat the oil in a large pot over a high heat. Brown the pork in batches for 6 minutes. Return it all to the pot with the onion and the water.
6 min - 3
Blitz the soaked chillies with the garlic, oregano, cumin and 150 ml of their soaking water until smooth. Stir into the pot.
- 4
Bring to the boil, then cover and simmer gently for 1 hour 15 minutes, until the pork is very tender.
75 min - 5
Add the hominy and simmer for 20 minutes more. Lift out the onion halves and shred the pork a little with a spoon.
20 min - 6
Ladle into bowls and serve with cabbage, radish, oregano and lime at the table.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.