Entree: Mexico – Jalisco – Pozole rojo (Red pozole)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 10 min

Total 2 hrs 40 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, bone-in, cut into 2-inch (5 cm) chunks
- 2 (29 oz / 820 g each) cans hominy, drained (58 oz / 1.65 kg total)
- 6 cups (1.4 L) low-sodium chicken or pork stock
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 cup (240 ml) hot water (for rehydrating chiles)
- 1 medium white onion, quartered (approx. 8 oz / 225 g)
- 6 garlic cloves
- 2 tbsp (30 ml) vegetable oil
- 2 bay leaves
- 1 tsp (5 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup (25 g) shredded green cabbage, for garnish
- Radishes, thinly sliced, for garnish
- Lime wedges, for serving
- Fresh cilantro leaves, for garnish
- 1 avocado, sliced, optional garnish

Instructions

1. Toast dried chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned; remove and soak in 1 cup (240 ml) hot water for 15–20 minutes until softened.
2. Meanwhile heat oil in a large heavy pot over medium-high heat and brown pork shoulder pieces on all sides, working in batches; transfer browned pork to a plate.
3. In the same pot, add onion and 3 garlic cloves and sauté 3–4 minutes until softened, then add browned pork back to pot; add stock and bay leaves, bring to a simmer, skim any foam, cover partially and simmer gently 1 to 1½ hours until pork is tender.
4. While pork simmers, drain softened chiles reserving soaking liquid, then blend chiles with reserved soaking liquid, remaining garlic, and a pinch of salt until smooth using a blender; pass chile purée through a fine sieve if desired.
5. After pork is tender, add hominy and chile purée to the pot; stir in oregano and cumin, adjust salt and pepper, and simmer uncovered 30–40 minutes so flavors meld and broth thickens slightly.
6. Remove pork pieces, shred or chop into bite-sized pieces (discard bones), return meat to pot, reheat if needed, and adjust seasoning.
7. Serve pozole hot with bowls of shredded cabbage, sliced radishes, cilantro, lime wedges, and avocado so each diner can garnish to taste.