Entree: Mexico – Mexico City – Pozole Rojo (Red hominy stew with pork simmered in a chili-spiced, garlic-onion broth)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 20 min

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) pork shoulder, trimmed and cut into 2-inch (5 cm) chunks
- 10 cups (2.4 L) low-sodium chicken or pork stock
- 6 dried guajillo chiles, stems and seeds removed (about 1 oz / 30 g)
- 2 dried ancho chiles, stems and seeds removed (about 0.5 oz / 15 g)
- 1 large white onion, quartered (about 10 oz / 300 g)
- 6 garlic cloves (about 18 g)
- 3 (15 oz / 425 g) cans white hominy, drained and rinsed
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (4 g) ground cumin
- 2 tsp (2 g) dried Mexican oregano, plus extra for serving
- 2 tsp (12 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Garnishes: 3 cups (240 g) finely shredded green cabbage; 6 radishes thinly sliced (about 6 oz / 170 g); 1/2 cup (80 g) finely chopped white onion; 1/2 cup (15 g) chopped fresh cilantro; 6 lime wedges; tostadas or crisp tortillas, 6

Instructions

1. Rinse the dried chiles, remove stems and seeds, and place in a bowl. Cover with very hot water and soak 20 minutes until softened. Reserve 1 cup (240 ml) soaking liquid.
2. In a blender combine the soaked chiles, reserved soaking liquid (start with 1/2 cup / 120 ml), 2 garlic cloves, 1/4 of the quartered onion, cumin, and 1/2 tsp (1 g) salt. Blend until very smooth, adding more soaking liquid if necessary. Strain the chile purée through a fine mesh sieve and set aside.
3. In a large heavy pot or Dutch oven heat 2 tbsp (30 ml) oil over medium-high heat. Add the pork shoulder pieces and brown on all sides in batches, about 5–7 minutes per batch. Transfer browned pork to a plate.
4. In the same pot add the remaining quartered onion and remaining garlic cloves and sauté 2–3 minutes until fragrant. Return the pork to the pot and add the stock. Bring to a boil, skim any foam, then reduce heat to a low simmer.
5. Partially cover and simmer the pork until very tender, about 1 1/2 to 2 hours. Remove the pork pieces, shred or chop into bite-sized pieces, and discard any large bones. Return the shredded pork to the pot.
6. Add the strained chile purée, hominy, remaining 1 3/4 tsp (10 g) salt, 1 1/2 tsp (1 g) dried oregano, and black pepper to the pot. Stir to combine and simmer uncovered 30–45 minutes so flavors meld and the broth deepens to a rich red color. Adjust salt and heat as needed.
7. To serve, ladle pozole into bowls and offer garnishes of shredded cabbage, sliced radishes, chopped onion, cilantro, a sprinkle of dried oregano, lime wedges, and tostadas on the side.