Cookbook 2007: Ruth Harding

Pozole Rojo - Guadalajara Style  

This popular dish can be found in several regions of Mexico. This recipe is from Guadalajara, the capital of the state of Jalisco in central Mexico. It is considered a meal by itself and is served with fresh garnish (pork, chicken, and hominy corn). 


  • 11/2 to 2 lbs. pork shoulder or roast
  • 2-3 cups hominy, canned, rinsed
  • 2 onions
  • Salt to taste
  • Cumin
  • 2 bay leaves
  • 1 whole chicken
  • 3-5 cloves garlic (whole)
  • 6 cups water or stock
  • 3-5 ancho or guajillo chiles
  • Whole peppercorns
  • Garnish:
  • Shredded cabbage (or iceberg lettuce)
  • Thinly sliced radishes
  • Diced avocado
  • Ground chile piquin
  • Finely diced onion
  • Limes cut in wedges (lots and lots)
  • Dried oregano


Wash a whole chicken and cut up into pieces. Simmer chicken with quartered onion until well cooked. Remove chicken from pot and let it cool. Bone it and shred the meat. Set aside. Use a strainer to leave only the broth in the pot.

Put water or stock in a separate large pot to cook the pork. Add the hominy corn, garlic cloves, whole peppercorns, bay leaves, and salt to taste. Bring to a boil, reduce heat and let it simmer for 1-1/2 to 2 hours. When meat is tender, remove it from the pot and let it cool so it can be shredded pork and chicken so it can be shredded into small pieces. Return both the shredded pork and chicken to the pot and let them simmer together for 10 to 15 minutes. To enhance its flavor and add color, take the 3-5 guajillo-dried chiles and remove the stems and seeds. Add some cumin and pepper cloves. Using the chicken stock, boil them for 10 minutes until they are soft. Put them in a blender and add some stock as needed until pureed. Strain them and add them to the mixture of the large pot during the last 30 minutes of cooking.  

Serve in large bowls. Put all garnish items in separate bowls for each diner to add according to their own taste. 

Make sure there are plenty of lime wedges on the table.