Pozole Rojo
"A big, bold, deeply satisfying Mexican hominy soup with tender pork, rich dried-chile broth, and a parade of crunchy toppings. Costco Mexico sells pozole kits — here's how to nail it with Costco US ingredients."
Costco Copycat — This is a homemade version of the Costco International Flavors item. See it in store →
The Game Plan
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Cut pork shoulder into 2-inch chunks. Place in a large pot or Dutch oven with half the onion, 2 garlic cloves, and a big pinch of salt. Cover with chicken broth plus enough water to submerge (about 8 cups total liquid). Bring to a boil, skim any foam, then reduce to a gentle simmer. Cook 1.5 hours until pork is fork-tender.
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While the pork simmers, toast the guajillo and ancho chiles in a dry skillet over medium heat for about 30 seconds per side — you want them fragrant, not burnt. Transfer to a bowl, cover with hot water, and soak 20 minutes until soft.
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Drain the chiles and blend with the remaining half onion, 3 garlic cloves, cumin, oregano, and about 1 cup of the pork broth until very smooth. Strain through a mesh sieve for a silky sauce — don't skip this step.
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Remove pork from the broth and shred into bite-size pieces. Discard the cooked onion and garlic.
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Pour the chile sauce into the broth and stir well. Drain and rinse all 4 cans of hominy, then add to the pot along with the shredded pork. Simmer 20-30 minutes to let everything marry. Taste and adjust salt.
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Ladle into big bowls. Set out shredded cabbage, sliced radishes, lime wedges, diced avocado, tostadas, dried oregano, and crushed red pepper so everyone can load up their own bowl.
