This Pozole Rojo is restaurant delicious (or better!), accidentally healthy, feeds a crowd (or great to freeze) and is layered with complex flavor. It’s made with juicy shredded, pork, earthy dried chiles, hominy (like giant corn kernels), fire roasted tomatoes
, tangy green chiles
, aromatic onions and garlic all topped with contrasting, cool, crunchy toppings of shredded cabbage, radishes, cilantro, lime, and avocados. This pozole recipe is warm and comforting, hearty, savory and practically hypnotic. It also makes fabulous leftovers (tastes even better the next day!) for a sensational make ahead meal of lunch through out the week.