Name: Red Pozole
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Mexican
Ingredients: 3 lbs boneless pork shoulder (cut into 2-inch chunks); 1 large white onion (halved); 4 cloves garlic (peeled); 2 cans hominy (25 oz each, rinsed and drained); 1 tbsp Mexican oregano; 1 tsp ground cumin; 2 tsp salt (or to taste); 5 dried Guajillo chiles (stems and seeds removed); 3 dried Ancho chiles (stems and seeds removed)

Description

A comforting and hearty dish integral to Mexican cuisine, featuring tender pork, hominy, and a rich red chile sauce, perfect for family gatherings.

Ingredients

Scale

3 lbs boneless pork shoulder (cut into 2-inch chunks)
1 large white onion (halved)
4 cloves garlic (peeled)
2 cans hominy (25 oz each, rinsed and drained)
1 tbsp Mexican oregano
1 tsp ground cumin
2 tsp salt (or to taste)
5 dried Guajillo chiles (stems and seeds removed)
3 dried Ancho chiles (stems and seeds removed)

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Instructions

Prepare the chiles: Wipe the dried Guajillo and Ancho chiles clean and toast them in a dry skillet over medium heat for 30-60 seconds on each side until fragrant.
Rehydrate the chiles: Place the chiles in a bowl and cover them with hot water, soaking for 20-30 minutes until softened.
Blend the chiles: Transfer the softened chiles to a blender with 1 cup of soaking water, half of the onion, and 2 garlic cloves. Blend until smooth, then strain through a fine-mesh sieve.
Cook the pork: In a large stockpot, add the pork, cover with water, and add the remaining onion, garlic cloves, and salt. Bring to a boil, then reduce heat and simmer, skimming foam off the surface.
Shred the pork: Once tender (about 1.5 to 2 hours), remove the pork, shred it with forks, and discard the onion and garlic.
Combine the pork broth and chile sauce: Pour the strained red chile sauce into the pork broth and stir to combine, bringing to a simmer.
Add the hominy: Stir in the shredded pork and rinsed hominy, adding Mexican oregano and cumin. Allow to simmer for at least 30 more minutes.
Taste and adjust: Before serving, taste and adjust seasoning as preferred.
Serve: Ladle hot pozole into bowls and serve with garnishes like shredded cabbage, radishes, onion, cilantro, and lime wedges.

Notes

Quality meat will enhance the flavor; don’t rush the simmering process for tenderness.

Prep Time: 30 minutes
Cook Time: 120 minutes
Category: Main Course
Method: Boiling
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 600mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 36g
Cholesterol: 100mg