Pozole rojo 
Pozole Rojo
This is a recipe I figured out since every family usually has their own secret way of making pozole. This version has a good flavor and isn't overly seasoned. You can choose your own salsas and toppings, like tostadas, radishes, etc. Don't forget to serve it with freshly squeezed lime, as the citrus really brings out the flavor of the pozole.
Pozole Rojo
This is a recipe I figured out since every family usually has their own secret way of making pozole. This version has a good flavor and isn't overly seasoned. You can choose your own salsas and toppings, like tostadas, radishes, etc. Don't forget to serve it with freshly squeezed lime, as the citrus really brings out the flavor of the pozole.
Cooking Instructions
- 1
Boil the hominy in a large pot with plenty of water.
- 2
Cook the pork with the head of garlic and the onion, cut in half.
- 3
Once the pork starts to release its flavor, take a cup of broth and soak the chiles with the dried oregano.
- 4
Once the hominy is tender or has burst open, add the pork along with all the broth. The pork should already be cooked.
- 5
Blend the chiles with the spices (oregano and cumin) and strain into the pot with the pork.
- 6
Let it boil and serve. Many people separate the meat at this point so everyone can choose their preferred pieces.
- 7
Serve with chopped lettuce, radishes, avocado, and lime. You can also make a spicy salsa if you like.
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