Pozole Rojo

Name: Pozole Rojo
Prep time: 750 min
Cook time: 225 min
Total time: 975 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 400 g dried hominy (maíz pozolero), soaked overnight; 1.5 kg pork shoulder and pork ribs, cut into pieces; 6 piece dried guajillo chiles, stemmed and seeded; 2 piece dried ancho chiles, stemmed and seeded; 1 piece white onion, half for the pot and half diced for garnish; 6 clove garlic; 1 tsp ground cumin; 2 leaf bay leaves; shredded green cabbage, for garnish (to taste); radish, thinly sliced, for garnish (to taste); 1 tsp dried Mexican oregano, for garnish; lime wedges (for serving); salt (to taste)

New (0)16 hr 15 minhard

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A Guerrero-style hominy and pork stew in a deep red guajillo-and-ancho broth, ladled out and piled at the table with shredded cabbage, radish, onion, oregano and lime.

Servings8 SERVINGS

servings · 1 to 24

11224

Ingredients

0 of 13 gathered · scaled for 8

dried hominy (maíz pozolero), soaked overnight400gpork shoulder and pork ribs, cut into pieces1.5kgdried guajillo chiles, stemmed and seeded6dried ancho chiles, stemmed and seeded2white onion, half for the pot and half diced for garnish1garlic6ground cumin1tspbay leaves2shredded green cabbage, for garnish · to tastetotasteradish, thinly sliced, for garnish · to tastetotastedried Mexican oregano, for garnish1tsplime wedges · for servingtotastesalt · to tastetotaste

Method

Soak the hominy overnight

Soak the dried hominy in plenty of water overnight.

Soaking shortens the cooking time and helps every kernel cook evenly.

720 min

Simmer the pork and hominy

Drain the hominy and simmer it with the pork, half the onion, half the garlic and the bay leaves in plenty of water until both are tender.

Skim the foam off the top in the first twenty minutes for a cleaner broth.

180 min

Toast the chiles

Toast the guajillo and ancho chiles in a dry pan until fragrant.

2 min

Soak the chiles

Cover the toasted chiles with hot water and let them soften.

15 min

Blend the red sauce

Blend the softened chiles with the remaining garlic, cumin and a little broth into a smooth red sauce.

Strain and simmer

Strain the red sauce into the pot and simmer the whole stew together so the flavors meld.

30 min

Shred the pork

Shred the pork loosely into bite-sized pieces back into the pot and season with salt.

Serve

Ladle the pozole into bowls and top with cabbage, radish, diced onion, oregano and lime.

gluten-freespicysouppork

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Pozole Rojo

8 steps · 5 timers · 8 servings