Pozole Rojo


  • ½ lb. Pork Shoulder, Large dice
  • ½ lb. Pork, Baby Back Ribs Meat, large dice
  • As needed Water, just enough to cover the pork
  • 3 each ( ½ oz) California Chiles (dried Anaheim chiles)
  • 2 oz. White Onion
  • 2 cloves ( ¼ oz.) Garlic
  • ¾ tsp. Mexican Oregano, dried, rubbed with hands
  • ¾ tsp. Thyme, fresh, chopped
  • As needed water, enough to blend ingredients above
  • 1 ½ Tbsp. ( ¾ oz.) Oil
  • 1 oz. Bacon, small dice, cook until crisp
  • 1 Cloves
  • 12 oz. Hominy, canned, rinsed
  • TT Salt
  • TT Cayenne Pepper


  • 2 oz. Cabbage, chiffonade
  • 1 ½ oz. Radish, Sliced
  • 2 oz. White Onions, small dice
  • 3 Lemon, Wedges
Kapiolani Culinary Innovation Center Transparent

    • In a pot, add enough water to cover the pork shoulder and baby back ribs and bring to a simmer. Skim as needed. Simmer until tender. Add water if needed
    • In a blender, puree the California chiles, onion, garlic, oregano and thyme with just enough water to help with the blending of the ingredients. Blend until smooth
    • In a saute pan, heat the oil until almost smoking. Being very careful, pour the chile puree into the hot oil. Simmer for a few minutes
    • Add the cooked chili puree to the simmered pork
    • Add the crisp bacon, bacon fat, cloves, and hominy to the pork
    • Season with salt and cayenne pepper.
    • Serve with cabbage, radish, lemon wedges, and onions

Yield: 40 oz