<p>Jonathan Zaragoza is a Chicago-based chef who got his start in professional kitchens working at the Michelin-starred Sepia and Sixteen, before becoming the chef of Masa Azul at 22. Jonathan’s path has taken him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris, and the U.S.</p>

Jonathan Zaragoza

<p>Not all pozole is created equal. A deceptively simple soup, packed with plump kernels of hominy and tender morsels of meat and served with an array of raw vegetables and crunchy stuff like tortilla chips and fried pork rinds, pozole can run the gamut from bland to holy-smokes-this-is-good. 
 
Our pozole rojo might just be the champion of the latter camp. With a rich pork stock serving as the base, heirloom corn kernels transformed into perfectly cooked hominy, and a rust-red mole made from dried pasilla and guajillo chiles, it’s packed with flavor. Add in our secret ingredient—<a href="https://www.chefsteps.com/recipes/classic-carnitas">Classic Carnitas</a>—and all other pozoles will pale in comparison.</p>

Pozole Rojo