Entree: Mexico – Jalisco – Pozole rojo (red hominy and pork stew)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 15 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, bone-in, cut into large chunks
- 10 cups (2.4 L) water or low-sodium pork broth
- 1 large white onion (about 8 oz/225 g), halved
- 6 garlic cloves (about 1.5 oz/45 g)
- 2 tsp (12 g) kosher salt, plus more to taste
- 1 bay leaf
- 2 (15 oz) cans (425 g each) white hominy, drained
- 4 dried guajillo chiles (about 1.6 oz/45 g), stems and seeds removed
- 2 dried ancho chiles (about 1.2 oz/35 g), stems and seeds removed
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano, plus more for serving
- 2 tbsp (30 ml) vegetable oil or lard
- 1 tsp (5 g) ground black pepper
- Garnishes: 2 cups (about 10 oz/280 g) shredded cabbage or lettuce, 8 radishes sliced, 1 small white onion diced, 3 limes cut into wedges, tostadas or fried tortilla strips

Instructions

1. Rinse pork and place in a large pot with halved onion, 4 garlic cloves, bay leaf, 2 tsp (12 g) salt, and 10 cups (2.4 L) water or broth. Bring to a simmer, skimming foam as needed, and cook until pork is very tender, about 1.5–2 hours. Remove pork and reserve 4 cups (960 ml) of cooking liquid. Shred pork, discarding excess bone and fat if desired.
2. Toast dried guajillo and ancho chiles in a dry skillet over medium heat 15–30 seconds per side until aromatic but not burned. Transfer to a bowl and cover with very hot water; soak 15–20 minutes until softened. Reserve chile-soaking liquid.
3. In a blender, combine rehydrated chiles (drained), 2 remaining garlic cloves, 1/2 cup (120 ml) of the chile-soaking liquid or reserved broth, 1 tsp (2 g) cumin, and 1 tsp (1 g) oregano. Blend to a smooth purée, adding a little more soaking liquid if needed.
4. Heat 2 tbsp (30 ml) oil in a large pot over medium heat. Pour the chile purée into the pot and cook, stirring frequently, 5–8 minutes until the sauce darkens and oil separates slightly.
5. Add the reserved cooking liquid to the chile sauce to reach a stew-like consistency (about 4–6 cups/960 ml–1.4 L), bring to a simmer, and season with 1 tsp (5 g) black pepper and additional salt if needed.
6. Stir in drained hominy and shredded pork. Simmer gently 15–20 minutes so flavors meld and hominy is heated through.
7. Serve hot with garnishes of shredded cabbage, sliced radish, diced onion, lime wedges, and a sprinkle of dried oregano. Offer crisp tostadas or fried tortilla strips on the side.