Vermicular | Pozole Rojo

Pozole Rojo

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
134 min
Cooking Steps

[MED] 4 min

[LOW] 120 min + 10 min


1 tablespoon olive oil
½ medium onion, cut into 3 thick slices
3 whole dried ancho chilies, stemmed and seeded
2 whole dried guajillo chilies, stemmed and seeded

1 lb pork shoulder or butt, boneless, cut into 1½" blocks
2 cloves garlic, chopped
2 teaspoons kosher salt
1 teaspoon ground cumin
½ teaspoon dried oregano

4 cups chicken broth
1 25-oz can white hominy, drained and rinsed

Cilantro, chopped onions, avocados and lime wedges

  1. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and grill onions for about 2 minutes on one side. Add chilies and grill the other side of onions for another 2 minutes, or until charred and softened.

  2. Add in pork, garlic, salt, spices and 4 cups of chicken broth. Cover and simmer over [LOW] heat for 120 minutes. Once cooked, transfer meat to a plate and shred into bite-sized pieces using two forks.

  3. Remove the chilies and puree the soup using a blender and return to the pot together with the shredded meat.

  4. Add hominy, cover and simmer over [LOW] heat for another 10 minutes.

  5. Garnish with cilantro, chopped onions, avocados, lime wedges and serve.

  • Charring onions and chilies adds deeper flavor to the soup.

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Musui–Kamado with the Vermicular Cookbook.

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