Pozole Rojo
The red pozole. Pork shoulder simmered until tender, shredded and returned to a broth deepened with a dried-chile paste of guajillo, ancho and árbol, with hominy. Topped with cabbage, radish, onion and lime.
3 hrs 40 mins
Weekend Cook
Serves 10
Rate this recipe
Nutrition per serving
470
Calories
40g
Protein
30g
Carbs
20g
Fat
Ingredients
- 5 lb (2.3kg) pork shoulder, or a mix of shoulder and country-style ribs, cut into large chunks
- 2 white onions, halved
- 8 garlic cloves, peeled
- 3 bay leaves
- 1½ teaspoons whole black peppercorns
- 2 tablespoons salt, or to taste
- 14 cups water, or enough to cover
- 40–50g dried chiles (a mix of guajillo, ancho and árbol), stems and seeds removed
- 4 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cinnamon (optional)
- 1 teaspoon salt
- 3 cups of the pork broth
- 3 (30oz) cans white hominy, drained and rinsed
- 1½ teaspoons Mexican oregano
- Salt to taste
- Shredded cabbage, thinly sliced radishes, diced white onion, chopped cilantro, lime wedges, dried oregano
- Tostadas or warm corn tortillas
How to make it
1. Simmer the pork Put the pork, onions, garlic, bay leaves, peppercorns and salt in your biggest pot and cover with the water. Bring to the boil, skim off the foam, then turn down to a gentle simmer. Cook partly covered for 2–2½ hours until the pork falls apart.
2. Make the chile paste While the pork cooks, toast the dried chiles in a dry pan for 20–30 seconds a side until they smell toasty. Don't let them burn or they turn bitter. Cover with boiling water and soak 20 minutes. Drain, then blend with the garlic, cumin, oregano, cinnamon, salt and 3 cups of hot pork broth until completely smooth. Push it through a sieve if your blender leaves bits.
3. Shred the pork Lift the pork out and shred it, discarding bones and fat. Fish the onion, garlic and bay leaves out of the broth.
4. Bring it together Stir the chile paste into the broth, add the hominy and the shredded pork, and simmer for another 30 minutes so the flavours come together. Add the oregano and season with salt.
5. Serve Ladle into deep bowls and pile on the cabbage, radish, onion and cilantro, with a big squeeze of lime.
Good to know
- Hominy is dried corn treated so it puffs up and goes chewy. Find it in cans in the Mexican section
- Freezes brilliantly. Keep the toppings fresh
- Want it hotter? More árbol chiles
Cooking ability level
Photos
