Pozole Rojo Red Pork Chili

Pozole rojo is one of Mexico's great celebration dishes — a deeply savory pork-and-hominy stew traditionally served at holidays and gatherings — and this version thickens it just enough to sit proudly in chili territory. The heart of it is the red chile broth: guajillos and anchos toasted, soaked, and blended into a glossy purée, then strained silky-smooth. Cubes of pork shoulder braise in that broth for a couple of hours until they're spoon-tender, and hominy — nixtamalized corn kernels with their signature chewy pop — gives it a corn-stew heartiness nothing else replicates. Piled with shredded cabbage, radish, and lime at the table, it's fresh, festive, and genuinely special.

The garnishes aren't optional — the cool crunch of cabbage and radish and the squeeze of lime are what make pozole sing against the rich broth. Warm tostadas on the side are traditional.

Chicken can stand in for pork. Mexican oregano (more citrusy than Mediterranean) is worth seeking out. It reheats beautifully — a great make-ahead for a crowd.