Rich hominy and pork stew with guajillos, anchos, and chipotles (Pozole rojo) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 260) by Rick Martinez

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

  • jazminlui on February 22, 2026

    I’ve made pozole before and was disappointed- this recipe was so much better as it tasted like all the flavors really come together. Used foil to bake the hominy as suggested by another user. A squeeze of lime is essential to maximizing the flavor. Finally a recipe which can be made a served the same day!

  • Hansyhobs on December 05, 2023

    Nice and rich - I had pork stock in the freezer so I used that instead of water. Made this with my cooked-from-dried pozole. I could have done with turning the pork shoulder halfway through cooking. The submerged bit was completely shreddy, but the top wasn't as much.

  • DFarnham on February 13, 2023

    Made this for Super Bowl. Pretty straight-forward recipe. I prepared the day before so flavors could meld. Since you blitz the stew base, I will probably remove or only add a small piece of the star anise next time as it definitely comes across in the flavor. Also, I would use nonstick foil when roasting the hominy as they tend to stick.

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