Mexican Pozole Rojo
A celebratory Mexican stew of tender pork and blooming hominy in a rich, earthy red chile broth. The toppings are non-negotiable: shredded cabbage, radish, oregano, lime, and tostadas.
Ingredients
- 2 lbs (900g) pork shoulder, cut into 2-inch chunks
- 1 large can (29 oz) hominy, drained and rinsed
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 4 cloves garlic
- 1 medium onion, quartered
- 1 teaspoon oregano (Mexican oregano preferred)
- 1 teaspoon cumin
- 8 cups water or chicken broth
- Salt to taste
- Toppings: shredded cabbage, sliced radishes, diced onion, dried oregano, lime wedges, tostadas, sliced avocado
Instructions
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1
Place pork chunks in a large pot with water or broth and half the onion. Bring to a boil, skim any foam, then simmer for 1.5 hours until the pork is very tender.
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2
While pork simmers, toast dried chiles in a dry skillet until pliable (about 2 minutes per side). Soak in hot water for 20 minutes. Blend soaked chiles with garlic, remaining onion, oregano, cumin, and 1 cup of the soaking liquid until very smooth. Strain.
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3
Remove pork from the broth. Shred into bite-sized pieces. Add the blended chile sauce to the broth and stir well. Add hominy. Simmer for 20 minutes.
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4
Return shredded pork to the pot. Season with salt.
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5
Ladle into deep bowls. Set out all toppings on the table so everyone can customize their own bowl.
