Entree: Mexico – Central Highlands – Pozole Rojo (Traditional red-chile pork and hominy stew from Mexico made with rehydrated dried chiles and aromatic seasonings)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 30 min

Ingredients

- 2.5 lb (1.1 kg) pork shoulder, trimmed and cut into 1–1½ inch (2.5–3.8 cm) cubes
- 10 cups (2.4 L) water
- 2 cups (480 ml) cooked hominy (or 2 15 oz (425 g) cans hominy, drained and rinsed)
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 medium white onion, about 8 oz (225 g), halved
- 4 cloves garlic
- 1 tsp (2 g) dried Mexican oregano
- ½ tsp (1 g) ground cumin
- 2 tbsp (30 ml) lard or vegetable oil
- 1 tbsp (15 ml) white vinegar (optional, to brighten)
- 2 tsp (10 g) kosher salt, plus more to taste
- Freshly ground black pepper to taste
- Garnishes (no measurement required):
  - Shredded cabbage or lettuce
  - Thinly sliced radishes
  - Finely chopped white onion
  - Lime wedges
  - Dried oregano for sprinkling
  - Avocado slices (optional)
  - Corn tostadas or warm corn tortillas

Instructions

1. In a large pot, combine pork cubes and 10 cups (2.4 L) water. Bring to a gentle boil, skim any foam, then reduce heat and simmer partially covered until pork is tender, about 1½ to 2 hours. Remove pork and reserve broth; shred or cut pork into bite-sized pieces.
2. While the pork cooks, toast dried guajillo and ancho chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water to soak 15–20 minutes until soft.
3. Drain chiles and place them in a blender with the halved onion (reserve a little onion for garnish), garlic, 1 cup (240 ml) of the reserved pork broth, dried oregano and ground cumin. Blend to a smooth purée. Strain the purée through a fine sieve into a bowl, pressing solids to extract color and flavor; discard solids.
4. In a heavy pot, heat lard or oil over medium heat. Pour in the strained chile purée and cook, stirring, for 4–5 minutes to deepen flavor and remove raw edge. Add additional cupfuls of reserved broth if the purée is too thick.
5. Return shredded pork and any accumulated juices to the pot with the chile purée. Add hominy and enough reserved broth to reach desired stew consistency (about 4–6 cups / 960–1440 ml total broth), bring to a simmer and cook 20–30 minutes to meld flavors. Add white vinegar if using.
6. Season with 2 tsp (10 g) kosher salt and black pepper, adjusting to taste. If the pozole is too spicy, add a bit more broth; if too mild, simmer longer to concentrate.
7. To serve, ladle pozole into bowls and offer garnishes: shredded cabbage, sliced radishes, chopped onion, lime wedges, a sprinkle of dried oregano and avocado or tostadas on the side.