Pork Pozole Rojo

Red chile and pork with hominy to warm your soul. Serve with all the Pozole garnish you can grab, and some tostadas

Prep Time: 15 mins
Cook Time: 1 hr 35 mins
Additional Time: 20 mins
Total Time: 2 hrs 10 mins


  • 1 tablespoon olive oil (for sear)
  • ½ pound mix of Anaheim, Poblano, and Fresno peppers, sliced in half lengthwise and seeded
  • 3 tablespoons olive oil (for blooming garlic and onion)
  • 1 onion, chopped
  • 4 cloves garlic – minced or mashed
  • 1 pound boneless pork loin
  • 1 (29 ounce) can white hominy, drained
  • 1 (29 ounce) can yellow hominy, drained
  • 4-6 cups chicken broth
  • 1 ½ cups water
  • ¼ cup ground cumin
  • ¼ cup chili powder
  • 3 tablespoons salt
  • 1 teaspoon ground black pepper

Garnish with radish, cilantro, cabbage, avocado, jicama, red peppers


  1. Pepper Roast – do this first
    1. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
    2. Place the peppers with cut sides down onto the prepared baking sheet.
    3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. 
    4. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. 
    5. Remove plastic wrap and carefully remove and discard pepper skins. 
    6. Chop peppers.
  2. Using a large pot over high hear, pour in a tablespoon of olive oil and sear pork loin on all sides. Set aside and cover to keep warm
  3. Heat 3 tablespoons of olive oil in a the same pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant while deglazing the pan from the pork sear, 5 to 10 minutes.
  4. Add diced green chiles; cook and stir for another minute.
  5. Add Chicken broth, water, cumin, chili powder, salt, and black pepper into pot. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer for at least one hour, until pork is tender.
  6. Remove pork from pot and place onto a tray for shredding
  7. Using a pair of forks, shred pork and return it to the pot
  8. Pour white hominy, yellow hominy and bring back to a simmer for another 5 minutes.
  9. Garnish and serve in a wide bowl.

You can also take some of the seasoning mix and rub it over the pork before browning it.