Red pork soup with hominy (Pozole rojo) from Nopalito: A Mexican Kitchen (page 144) by Gonzalo Guzmán and Stacy Adimando

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Nopalito spices

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ndschmidt on March 04, 2026

    Probably the best pozole that we’ve ever made. Note that this makes a massive batch of pozole requiring a large stockpot or two six-quart Dutch ovens. If you’re cooking for two like we are, I recommend cutting the recipe in half. Although having a few meals worth in the freezer is a great thing. Also, leftover broth reduced by about half makes an excellent sauce for chilaquiles.

  • meginyeg on March 01, 2026

    I thought this would have more flavor. It was only ok. Won't make again.

  • laurenlangston on January 09, 2023

    This is wonderful. I used about three quarts of pork bone broth I'd made, which I think helped punch it up even more, but it still would have been fantastic with just water (as the recipe calls for). It smells exactly right. There's some work up front to prep the hominy (if you use dried), pork, and adobo, but then you just load up the pot and put it on to simmer for an hour, and slice up fixins for the table. It makes a TON.

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