@rebecca.calito: Woke up wanting a hot soup on a hot summer day 😂 Also be nice in the comments, I tried my best!!! Pozole Rojo - How my Mama makes it Ingredients * Bone-in pork shoulder — cut into large pieces * 5 dried guajillo chiles * 5 dried ancho chiles * 1 onion * 3 tomatoes * 5 garlic cloves * Cilantro * Mexican oregano * Bay leaves * Hominy * Salt * Water or chicken stock Instructions 1. Cook the pork Cut your pork shoulder into large pieces. Trim off most of the fat, but leave a little—it adds so much flavor! Add the pork to a large pot and cover with water. Add a little oregano and a few bay leaves. Let it boil and cook for about 3 hours, or until the meat is very tender. You can use a mix of water and chicken stock if you want even more flavor. 2. Make the red chile sauce This is how I do it so my kitchen doesn’t smell like chiles all day lol Boil some water and pour it over the dried guajillo and ancho chiles. Let them soak overnight. The next morning, clean the chiles and remove the seeds. I do this because my kids are eating it too, and I don’t want the pozole to be crazy spicy. Blend the softened chiles with: * 1 onion * 3 tomatoes * Cilantro * Oregano * 5 garlic cloves Blend until smooth. 3. Finish the pozole During the last hour of cooking, strain the chile sauce directly into the pot with the pork. Add your hominy and let everything simmer together. Season with salt and a little more oregano. I always taste as I go and adjust everything at the very end. Your pork should be falling apart and super tender. 🤤 4. Add your toppings! Serve with your favorite pozole toppings, lettuce or cabbage, radishes, onion, cilantro, lime, avocado, tostadas…whatever your family loves! And that’s it! My mama never measures anything, so these measurements are my best estimate 😂 Taste as you go and make it your own! #cookdinnerwithme #pozolerojo #EasyRecipes #ugcfood #ugc | summer eats | cravings |

Rebecca | UGC

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Monday 17 August 2026 22:56:46 GMT