The traditional Mexican dish in its red version: pork and hominy in a thick broth coloured and flavored with guajillo chillies.
This dish requires different cuts of pork: shoulder, loin, leg. It's important to have both lean and fatty cuts.
Love this soup so much. I added a can of hominy and cooked the recommended time as I rather like the cooked in flavor it lends but I also add the rest about 45 minutes before serving and let it cook. I prefer the red Pozole 100% of the time. Yummm - 16 Feb 2018 (Review from Allrecipes US | Canada)
Ohhhh myyyyyy Gaaaaaawd! This is so good, especially today as leftovers! I used shredded chicken instead of pork and boiled the hominy in chicken broth instead of water. - 20 Nov 2017 (Review from Allrecipes US | Canada)
This Pozole was pretty much authentic and very tasty. The reason I am giving it 4 stars is because of step # 1. The canned hominy is pre cooked so there is no need to cook it for two hours. You will wind up with mush if you do. So I completely skipped step # 1. I cooked the pork meat for 1 hour, added the canned hominy, brought it to a boil once again then simmered for 20 minutes. Cooked to perfection. - 04 Mar 2017 (Review from Allrecipes US | Canada)