Entree: United States – Arizona-Sonoran – Pozole Rojo (Hearty hominy and pork stew simmered in a smoky red chili broth)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1–1½-inch (25–35 mm) chunks
- 2 (15 oz) cans hominy, drained (425 g each)
- 6 guajillo chiles, stems and seeds removed
- 2 ancho chiles, stems and seeds removed
- 1 medium white onion, quartered (about 8 oz / 225 g)
- 4 cloves garlic (about 12 g)
- 8 cups (1.9 L) low-sodium chicken or pork broth
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (2 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cumin
- 2 bay leaves
- 1 tbsp (15 g) kosher salt, plus more to taste
- Freshly ground black pepper to taste
- Garnishes: 1/2 small head green cabbage, finely shredded (about 6 oz / 170 g); 6–8 radishes, thinly sliced (about 4 oz / 115 g); 1 small white onion, finely chopped (about 6 oz / 170 g); 3 limes, cut into wedges; dried oregano for sprinkling; chopped cilantro (optional); warm corn tortillas or tostadas for serving

Instructions

1. Toast the guajillo and ancho chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burnt. Transfer to a bowl and cover with hot water; soak 15–20 minutes until softened. Reserve 1 cup (240 ml) of the soaking liquid and discard seeds/stems.
2. In a blender combine drained softened chiles, reserved soaking liquid, quartered onion, and garlic; blend to a smooth purée. Strain the purée through a fine sieve if desired for a smoother broth.
3. Season pork chunks with a little salt and pepper. Heat oil in a large heavy pot over medium-high heat and brown pork in batches until nicely seared, about 4 minutes per side. Remove and set aside.
4. In the same pot add the chile purée and cook 2–3 minutes to deepen flavor, scraping up browned bits. Return the seared pork to the pot, add broth, hominy, dried oregano, cumin, bay leaves, and 1 tbsp salt.
5. Bring to a simmer, reduce heat to low, cover partially, and simmer gently 1.5–2 hours until pork is very tender and flavors have melded. Skim foam or excess fat as needed.
6. Taste and adjust salt and pepper. If the broth is too intense, add up to 1 cup (240 ml) water or more broth to balance.
7. Serve pozole hot in bowls with shredded cabbage, sliced radishes, chopped onion, lime wedges, extra oregano, cilantro, and warm tortillas or tostadas on the side.