Pork and red chile stew with tomatillos from Dining In: Highly Cookable Recipes (page 233) by Alison Roman

Ingredients

garlic
limes
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EYB Comments

Can substitute guajillo chiles for New Mexican chiles, and iceberg lettuce for cabbage.

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

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

Eat Your Books

Can substitute guajillo chiles for New Mexican chiles, and iceberg lettuce for cabbage.
CookinCam on February 05, 2026

I was nervous at first, but it came out very good! I probably cut the pork in too small of chunks. I wish it had just a bit more hominy
Hansyhobs on December 22, 2023

This is excellent, one of my fave pozoles. Rich and full of flavour and not that many ingredients.
averythingcooks on October 27, 2023

I prepped both the sauce (with 2 guajillos + 1 New Mexico) & the seasoned meat as instructed & used roasted tomatillos from my freezer but since I can't get any form of hominy, I used chickpeas (+ frozen corn added later) instead. It called for an additional 2 cups of water (for a 1/2 recipe) but that seemed like far too much... I just added a 1/2 cup of beer and that was all the additional liquid needed. I added butternut squash cubes, chopped spinach & pickled hot peppers with the corn near the end and we really enjoyed this topped with grated cheddar and a mix of pickled onions & radishes.