Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
Pozole rojo is a hearty stew made with pork or chicken in a red–chile broth and studded with hominy (big, chewy kernels of dried corn, also called pozole, which are soaked in slaked lime to remove their hull and germ). The stew's base is made using the traditional method—first, two kinds of dried chiles are toasted, and then the chile paste is sautéed in oil to coax out the complex flavors.
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Cooks' Note
Pozole can be made 3 days ahead. Chill, uncovered, to cool, then cover.
Recipe notes
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