Rich, red, and deeply meaty, this pozole builds in two layers of pork, diced shoulder and pork feet for body. The guajillo gives it color and a mild fruit heat; the arbol brings the burn.
Ingredients
- 170 ml (¾ cup) manteca (lard)
- 0.82 kg (1¾ lb) pork, diced
- 1 onions, diced
- 1 tsp garlic, minced
- 1 pork feet
- 700 ml (3 cups) guajillo chile puree
- 4 chiles de arbol
- 1½ L (5¾ cups) chicken stock
- 1 tsp dried oregano
- ½ can (about 800 g) hominy
- Salt and pepper to taste
Instructions
- 1Heat the manteca in a large pot over high heat. Add the pork and pork feet and cook until browned on the outside, work in batches if needed so the meat doesn't steam.
- 2Add the onion and garlic and cook until softened.
- 3Add the chicken stock, guajillo puree, and chiles de arbol. Bring to a boil.
- 4Reduce to a low simmer and cook for 1.5 hours.
- 5Add the hominy and oregano. Cook for another 15–20 minutes.
- 6Season with salt and pepper before serving.
Cook's Note
Let the pork brown before adding any liquid. If the heat is too low or the pot too full, the meat releases moisture and braises gray instead of browning. Brown in batches if you have to, the color you build here is what gives the broth its depth.
Best Served With
A side of tostadas, sliced radish, shredded cabbage, fresh lime, and dried oregano for guests to add at the table.
Why This Recipe Works
Pork feet add gelatin to the broth as they cook, which gives pozole that slightly thick, rich body rather than a thin, watery one. The hominy goes in near the end so it holds its texture in the final bowl.
Make It Yours
- Serve with traditional garnishes: shredded cabbage, lime, radish, oregano, and tostadas.
- Swap the guajillo for a mix of guajillo and ancho for more depth.
- Add the hominy earlier for a softer, more broken-down texture.
Leftover Strategy
Gets better the next day. Keeps refrigerated for 4 days or freezes well for up to 3 months.
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Pairing
Cold Mexican lager, agua de Jamaica, or horchata.