# Grandma's Authentic & Classic Homemade Pozole Rojo

A traditional red pozole recipe using uncooked dried hominy for an authentic flavor.

- Total time: 25 min
- Cuisine: Mexican
- Category: Dinner
- Language: en

## Ingredients

- 36 oz organic white corn Posole
- 1 salt
- 4 lbs pork shoulder
- 2 lbs neck bones
- 1 whole onion
- 1 head garlic
- 3 bay leaves
- 25 New Mexico chile pods
- 3 chile ancho
- 1 1/4 onion
- 3 garlic cloves
- 1 tbsp oregano
- 2 tsp ground cumin
- 1 tbsp chicken bouillon

## Instructions

1. Soak the dried hominy overnight.
2. Fill a pot with 6 quarts of water, add salt, and bring to a boil.
3. Add the pork shoulder and neck bones to the boiling water.
4. Once the water comes to a second boil, remove the foam from the top.
5. Add the whole onion, head of garlic, and bay leaves to the pot.
6. Add the soaked hominy and reduce the heat to medium-low. Cover and cook for 1 hour and a half.
7. Clean the chiles by removing the stems and seeds.
8. Rinse the chiles thoroughly.
9. Add the cleaned chiles to the broth and allow them to soften for about 5 minutes.
10. Transfer the softened chiles, onion, garlic, oregano, cumin, and chicken bouillon to a blender.
11. Add enough broth to cover the ingredients and blend until smooth.
12. Heat a pan on medium heat with oil and add the sauce once hot. Bring to a simmer for 10 minutes.
13. Shred the pork if desired.
14. Add the sauce to the pot with the hominy and meat, remove the bay leaves, mix, and allow to cook for another 20-30 minutes.
15. Serve and top with cabbage, cilantro, onion, radish, and chiles.

## Equipment

- large pot
- blender
- small pan

## Source

- Original video: https://www.youtube.com/watch?v=8zq8CGnaxwU
- Recipe page: https://www.cliprecipe.com/recipe/68d6ffc5-d518-413b-af9b-d7ee1324c098
- Extracted: 2025-01-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt