Name: Mexican Pork Pozole Rojo
Ingredients: 2½ lbs pork shoulder, cut into large chunks; 2 cans hominy, drained and rinsed; 8 cups chicken broth; 4 cups water; 1 medium white onion, quartered; 6 garlic cloves; 2 bay leaves; 1 tsp dried Mexican oregano; 1 tsp ground cumin; 1½ tsp salt, plus more to taste; ½ tsp black pepper; 5 dried guajillo chiles, stems and seeds removed; 3 dried ancho chiles, stems and seeds removed; 2 dried pasilla chiles, stems and seeds removed; 3 garlic cloves; ½ small onion; 1 tsp Mexican oregano; ½ tsp ground cumin; 2 cups hot water or pork broth; Shredded green cabbage; Thinly sliced radishes; Diced white onion; Fresh cilantro; Lime wedges; Dried Mexican oregano; Sliced avocado; Crushed tortilla chips or tostadas

Ingredients

Scale

This recipe comes together in three parts: the simmered pork base, a homemade three-chile sauce, and a generous selection of fresh toppings.

For the Pozole

2½ lbs pork shoulder, cut into large chunks
2 cans hominy, drained and rinsed
8 cups chicken broth
4 cups water
1 medium white onion, quartered
6 garlic cloves
2 bay leaves
1 tsp dried Mexican oregano
1 tsp ground cumin
1½ tsp salt, plus more to taste
½ tsp black pepper

For the Red Chile Sauce

5 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
2 dried pasilla chiles, stems and seeds removed
3 garlic cloves
½ small onion
1 tsp Mexican oregano
½ tsp ground cumin
2 cups hot water or pork broth

For Topping

Shredded green cabbage
Thinly sliced radishes
Diced white onion
Fresh cilantro
Lime wedges
Dried Mexican oregano
Sliced avocado
Crushed tortilla chips or tostadas

Cook Mode Prevent your screen from going dark

Instructions

This recipe involves cooking the pork, preparing a homemade chile sauce, and combining everything into a rich, flavorful final broth.

Step 1: Cook the Pork

Place the pork shoulder in a large pot with the chicken broth, water, quartered onion, garlic, bay leaves, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for about 1½ to 2 hours, until the pork is very tender.

Step 2: Toast the Chiles

Toast the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for about 30 seconds per side, being careful not to burn them. Toasting the chiles briefly enhances their flavor and aroma before they’re rehydrated.

Step 3: Soak the Chiles

Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 15 to 20 minutes, until softened.

Step 4: Blend the Chile Sauce

Drain the softened chiles and add them to a blender with the garlic, onion, oregano, cumin, and 2 cups of hot water or broth. Blend until completely smooth.

Step 5: Strain the Sauce

Strain the sauce through a fine-mesh sieve for an extra-smooth broth, removing any remaining bits of chile skin.

Step 6: Prepare the Pork and Hominy

Remove the cooked pork from the pot and shred or cut it into bite-sized pieces. Return the pork to the broth and add the drained, rinsed hominy.

Step 7: Add the Chile Sauce

Pour the strained chile sauce into the pot and stir well to combine.

Step 8: Simmer

Simmer uncovered for 30 to 40 minutes, allowing the flavors to deepen and the broth to develop its rich red color.

Step 9: Adjust the Seasoning

Taste and adjust the salt, oregano, and seasoning as needed. The pork should be tender and the hominy plump and flavorful.

Step 10: Serve

Ladle the pozole into bowls and generously top with shredded cabbage, radishes, diced onion, cilantro, and a sprinkle of Mexican oregano. Serve with plenty of fresh lime wedges and tostadas or tortilla chips.