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Gourmet

Pozole Rojo (Pork and Hominy Stew)

4.6

(31)

A bowl of pork and hominy stew .
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

Pozole rojo is a hearty stew made with pork or chicken in a red–chile broth and studded with hominy (big, chewy kernels of dried corn, also called pozole, which are soaked in slaked lime to remove their hull and germ). The stew's base is made using the traditional method—first, two kinds of dried chiles are toasted, and then the chile paste is sautéed in oil to coax out the complex flavors.

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Cooks' Note

Pozole can be made 3 days ahead. Chill, uncovered, to cool, then cover.

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