Pork and Chicken Red Pozole

Inés Miselem
From Mexico to the world! This very traditional pork and chicken red pozole recipe is perfect for weeknights, but fit for a holiday table too. Let's lure your guests with the intoxicating aromas of oregano, garlic, thyme, bay leaves, onion, garlic, radish, and hominy. Nothing better to bring a piece of Mexico to your home than a pork and chicken red pozole!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1/2 kilos hominy, for the pozole, precooked
  • 3 liters water
  • 1 head garlic
  • 1 leaf bay
  • 2 sprigs thyme
  • 1 kilo pork, mixed
  • 1 onion
  • salt
  • 1/2 kilos chicken, thighs, drumsticks
  • 3 ancho chiles, rehydrated, for the red sauce
  • 4 guajillo chiles, trimmed, seeded, and rehydrated, for the red sauce
  • 1 tablespoon piquín chile, trimmed, seeded, and rehydrated, for the red sauce
  • 1 clove garlic, for the red sauce
  • 1/4 onions, for the red sauce
  • salt, for the red sauce
  • 1 tablespoon oregano, for the red sauce
  • vegetable oil
  • onion, sliced, for serving
  • oregano, for serving
  • radish, sliced, for serving
  • chile powder, for serving
  • Romaine lettuce, shredded, for serving
  • avocado, sliced, for serving
  • tostadas, for serving
Preparation
20 mins
4h 30 mins
Low
  • In a pot, cook hominy for about 1.5 to 2 hours.
  • Combine ancho chiles, guajillo chiles, árbol chiles, garlic, onion, oregano, and a cup of soaked chiles water, and salt in a blender and blend until smooth. Set aside.
  • Once hominy pops, add onion, garlic, thyme, bay leaf, pork, and salt. Cover and cook for 1 hour and 40 minutes. Add thighs and drumsticks and cook for 20 more minutes.
  • Once meat has been cooked, pour sauce into the pot. Stir and cook for 20 more minutes. Add water if necessary. Adjust seasoning.
  • Serve pork and chicken red pozole with onion, oregano, radish, piquín chile, lettuce, and tostadas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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