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Red Pozole

Serve in a clay pot and garnish with toppings.

Warm, red pozole made with dried chiles, such as guajillo and ancho. This dish is prepared with pork meat, garnished with onion, cabbage, radish, lime, and served with corn tostadas.

Total Time: 1 hour
Serves 4


2 pieces ancho chile cleaned, seeded and deveined, for the salsa
5 pieces guajillo chile cleaned, seeded and deveined, for the salsa
2 cups water hot, for the salsa
1 clove garlic roasted, for the salsa
¼ piece white onion roasted, for the salsa
2.5 lbs Nixtamal Northgate® white
6 cups water
½ head garlic
½ piece onion
Bay leaves as needed
3 lb pork meat maciza (pork butt/shoulder) and head, diced
1 lb Pork backbone
Salt as needed
¼ cup onion finely diced, to garnish
¼ cup lime cut into thirds, to serve
¼ cup radish sliced into rounds, to garnish
Dried oregano to garnish
1 taza cabbage cleaned, disinfected and chopped, to garnish
Northgate Corn Tostadas

Easy Directions

1 To make the adobo salsa, steep chiles in a bowl of hot water until soft. Blend together with the steeping liquid, garlic, and white onion until smooth. Set aside. 

2. To make the pozole, cook Nixtamal Northgate® according to cooking instructions on the package, with water, garlic, onion and bay leaves; set aside.

3. Add pork meat, adobo salsa (from step 1), season with salt, and simmer on low heat until meat is fork-tender. Remove meat from the heat and set aside.

4 Serve pozole with reserved meat and garnish with onion, lemon, radish, cabbage, and tostadas to taste. Enjoy.