MexicanGluten-freeDairy-freeNut-free

Pozole Rojo

Name: Pozole Rojo
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 lb pork shoulder; 1 white onion; 6 cloves garlic; 2 bay leaves; 1 tbsp salt; 6 dried guajillo chiles; 2 dried ancho chiles; 1 tsp dried Mexican oregano; ½ tsp ground cumin; 2 cans white hominy; shredded cabbage, sliced radishes, diced onion, lime wedges, oregano, tostadas

Celebration soup: tender pork and hominy in a brick-red guajillo broth, with all the crunchy garnishes.

OnlyFoods Test Kitchen@onlyfoods_kitchen

Prep: 30 min
Cook: 2h 30m
Serves: 8
Difficulty: Medium

Cook mode

Ingredients

3 lbpork shoulder, cut into 2-inch chunks
1white onion, half left whole, half quartered
6 clovesgarlic, divided
2bay leaves
1 tbspsalt, plus more to taste
6dried guajillo chiles
2dried ancho chiles
1 tspdried Mexican oregano
½ tspground cumin
2 canswhite hominy, 25 oz each, drained and rinsed
shredded cabbage, sliced radishes, diced onion, lime wedges, oregano, tostadas, for serving

Method

The pork: put the pork, the onion half, 4 garlic cloves, bay leaves and salt in a large pot with 12 cups of water. Bring to a boil, skim off the foam, then simmer partly covered for 2 hours, until tender.
The chile sauce: remove the stems and seeds from the chiles. Toast them in a dry skillet for about 30 seconds per side, just until fragrant (don't let them burn). Soak in hot water for 20 minutes.
Drain the chiles and blend with the quartered onion, the remaining 2 garlic cloves, oregano, cumin and 1 cup of the pork broth until very smooth.
Strain the sauce into the pot through a sieve, pressing on the solids. Remove the onion half and bay leaves.
Add the hominy and simmer 30 minutes more. Season well with salt.
Serve in big bowls and let everyone add cabbage, radish, onion, oregano and lime, with tostadas on the side.

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