Red Pozole
Pozole Rojo
A rich, deeply flavored hominy soup with tender pork shoulder simmered in a complex red chile broth made from guajillo and ancho chiles. Traditionally served with an array of garnishes including shredded cabbage, radishes, oregano, and lime.
Ingredients
- 3 lbs pork shoulder
- 2 29-oz cans hominy (canned, drained)
- 6 pieces guajillo chiles🔄 Swap available🌶️ Chile info
- 3 pieces ancho chiles🔄 Swap available🌶️ Chile info
- 4 pieces garlic cloves
- 1 piece white onion
- 1 tbsp Mexican oregano🔄 Swap available
- 1 tsp cumin
- 2 tsp salt
- 2 cups shredded cabbage (garnish)
- 8 pieces sliced radishes (garnish)
- 1 tbsp dried Mexican oregano (garnish)🔄 Swap available
- 8 pieces lime wedges (garnish)
- 8 pieces tostadas (garnish)
Instructions
- 1
Cut pork shoulder into large chunks. Place in a large pot, cover with water, add half the onion and 2 garlic cloves. Bring to a boil, skim foam, then reduce heat and simmer for 1.5 hours until pork is very tender.
- 2
While pork cooks, remove stems and seeds from guajillo and ancho chiles. Toast them in a dry skillet for 30 seconds per side until fragrant. Place in a bowl, cover with hot water, and soak for 20 minutes.
- 3
Transfer soaked chiles to a blender with remaining garlic, remaining onion half, oregano, cumin, and 1 cup of the chile soaking liquid. Blend until very smooth.
- 4
Strain the chile sauce through a fine-mesh sieve into the pot with the pork, pressing to extract all liquid. Discard solids.
- 5
Remove pork from the pot, shred it with two forks, and return it to the broth.
- 6
Drain and rinse the canned hominy and add it to the pot. Season with salt, bring to a simmer, and cook for 30 minutes so flavors meld.
- 7
Serve in deep bowls with shredded cabbage, sliced radishes, dried oregano (crushed between your palms), lime wedges, and tostadas on the side.
Chef's Tips
Pozole tastes even better the next day after the flavors have had time to develop. Store the garnishes separately and add them fresh when serving.
