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Iñiguez Red Pozole


2 heads of garlic

1 - 2 onions, peeled

5 lbs. boneless pork butt, cut into chunks

5 or 6 plum tomatoes or tomatillos

6 ancho and/or pasilla chilies

2 15-oz. cans hominy, rinsed and drained

Knorr Suiza bouillon cubes or salt to taste

oregano

1 small head of cabbage, shredded

radishes, sliced

limes

cilantro

tortilla chips

In a large pot, add garlic, onions, pork, and enough water to cover the meat.

Bring to a boil, reduce heat, and cook about 1 1/2 hours, until meat is tender.

Remove onions and garlic.

Squeeze out softened garlic cloves, and blend with onions, tomatoes or tomatillos, and salt to taste. Set sauce aside.