Entree: Mexico – Guerrero – Pozole Guerrero (Traditional rich pork and hominy stew flavored with toasted red chiles from Guerrero)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 55 min

Total 2 hrs 15 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, cut into 1–1½ inch (2.5–4 cm) pieces
- 10 cups (2.4 L) water
- 1 large white onion, halved
- 6 garlic cloves, peeled
- 2 tsp (10 g) kosher salt, plus more to taste
- 2 bay leaves
- 1 tsp (5 g) dried oregano
- 1 tsp (2 g) ground cumin (optional)
- 4 cups (720 g) cooked hominy (canned, drained and rinsed, or pre-cooked nixtamalized hominy)
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried chile de árbol, stems and seeds removed (adjust for heat)
- 1 medium tomato, quartered
- 1 small white onion, roughly chopped (for blending)
- 4 garlic cloves (for blending)
- 2 tbsp (30 ml) vegetable oil, divided
- 1 cup (240 ml) pork broth reserved from cooking, plus more as needed
- Garnishes: 2 cups (80 g) shredded cabbage or lettuce, 6 radishes thinly sliced, 1 small red onion finely chopped, 3 limes cut into wedges, 1/2 cup (15 g) chopped fresh cilantro, dried oregano and crushed chiles to taste, avocado slices and tostadas or warm corn tortillas as desired

Instructions

1. Place pork shoulder, halved onion, 6 garlic cloves, bay leaves, and 10 cups (2.4 L) water in a large pot. Bring to a boil, reduce heat to a gentle simmer, skim foam, and simmer partially covered for about 1 hour to 1 hour 15 minutes until pork is tender.
2. Remove pork pieces and set aside to cool slightly. Strain and reserve 1 cup (240 ml) of the cooking broth; keep the rest for another use or discard. Shred or chop the pork into bite-sized pieces.
3. While the pork cooks, toast the dried guajillo and chile de árbol lightly in a dry skillet over medium heat for 30–60 seconds per side until aromatic but not burned. Remove and place in a bowl; cover with hot water and soak for 15–20 minutes until softened.
4. In a blender, combine the soaked chiles (drained), quartered tomato, chopped onion (for blending), 4 garlic cloves, 1/2 cup (120 ml) of the reserved pork broth, and 1 tbsp (15 ml) vegetable oil. Blend to a smooth purée, adding more broth if needed to reach a sauce consistency.
5. Heat 1 tbsp (15 ml) vegetable oil in a wide pot over medium heat. Pour in the chile purée and cook, stirring, for 3–4 minutes to deepen the flavors and remove rawness. Season with 1 tsp (5 g) dried oregano, 1 tsp (2 g) ground cumin if using, and salt to taste.
6. Add the shredded pork and 4 cups (720 g) cooked hominy to the pot with the chile sauce. Pour in enough reserved pork broth or water to just cover (about 3–4 cups / 720–960 ml). Bring to a simmer and cook gently for 20–30 minutes to allow flavors to meld and hominy to absorb the sauce.
7. Taste and adjust seasoning with additional salt, a squeeze of lime if desired, and more dried oregano or crushed chiles for heat. If the stew is too thick, thin with extra hot water or broth to reach the desired consistency.
8. Ladle Pozole Guerrero into bowls and offer garnishes: shredded cabbage, sliced radishes, chopped red onion, cilantro, lime wedges, avocado, and tostadas or warm tortillas. Sprinkle dried oregano or crushed chile on top to finish. Serve hot.