Name: Mexican Pork Pozole Rojo
Ingredients: 2 pounds pork shoulder or pork loin, cut into large chunks – Pork shoulder is generally preferred for its higher fat content, which results in more tender, flavorful shredded meat, though pork loin can be used for a leaner option.; 10 cups water – Enough to fully cover the meat and create a generous amount of broth as the pork simmers.; 1 onion, quartered – Infuses the broth with a mild, sweet aromatic base.; 4 garlic cloves, smashed – Adds depth and savory warmth to the simmering broth.; 2 bay leaves – Contribute a subtle herbal note that develops over the long simmer.; Salt and black pepper, to taste – Essential for seasoning both the broth and the pork itself as it cooks.; 4 dried guajillo chiles, stems and seeds removed – The backbone of the sauce, offering a mild heat and deep, fruity flavor.; 2 dried ancho chiles, stems and seeds removed – Adds a rich, slightly sweet, raisin-like depth.; 2 dried pasilla chiles, stems and seeds removed (optional) – Contributes additional smokiness and complexity, though the sauce is still delicious without them.; ½ cup water, for soaking the chiles – Used to soften the toasted chiles before blending.; ½ teaspoon ground cumin – Adds warm, earthy undertones.; ½ teaspoon dried oregano – Mexican oregano is traditional here, offering a slightly citrusy, herbal note distinct from Mediterranean oregano.; 1 tablespoon tomato paste (optional) – Adds a touch of richness and helps deepen the color of the sauce.; 3 cans (15 ounces each) hominy, drained and rinsed – The defining ingredient of pozole, offering a chewy texture and mild corn flavor that soaks up the surrounding broth.; 1 teaspoon ground cumin (optional) – Reinforces the warmth of the broth if desired.; 1 teaspoon dried oregano (optional) – Adds an extra layer of herbal flavor to the finished dish.; Shredded lettuce or cabbage – Adds a cool, crisp crunch.; Thinly sliced radishes – Contribute a peppery bite and vibrant color.; Chopped white onion – Adds a sharp, fresh contrast to the rich broth.; Fresh cilantro – Brings herbal brightness to every bite.; Lime wedges – A squeeze of fresh lime juice cuts through the richness of the broth beautifully.; Tostadas or crushed tortilla chips – Add crunch and a traditional accompaniment for scooping or crumbling into the soup.; Hot sauce (optional) – For those who want to add an extra kick of heat.

Ingredients

Scale

Let’s break this recipe down into its three main components: the broth, the red chile sauce, and the finishing garnishes.

For the Broth

2 pounds pork shoulder or pork loin, cut into large chunks – Pork shoulder is generally preferred for its higher fat content, which results in more tender, flavorful shredded meat, though pork loin can be used for a leaner option.
10 cups water – Enough to fully cover the meat and create a generous amount of broth as the pork simmers.
1 onion, quartered – Infuses the broth with a mild, sweet aromatic base.
4 garlic cloves, smashed – Adds depth and savory warmth to the simmering broth.
2 bay leaves – Contribute a subtle herbal note that develops over the long simmer.
Salt and black pepper, to taste – Essential for seasoning both the broth and the pork itself as it cooks.

For the Red Chile Sauce

4 dried guajillo chiles, stems and seeds removed – The backbone of the sauce, offering a mild heat and deep, fruity flavor.
2 dried ancho chiles, stems and seeds removed – Adds a rich, slightly sweet, raisin-like depth.
2 dried pasilla chiles, stems and seeds removed (optional) – Contributes additional smokiness and complexity, though the sauce is still delicious without them.
½ cup water, for soaking the chiles – Used to soften the toasted chiles before blending.
½ teaspoon ground cumin – Adds warm, earthy undertones.
½ teaspoon dried oregano – Mexican oregano is traditional here, offering a slightly citrusy, herbal note distinct from Mediterranean oregano.
1 tablespoon tomato paste (optional) – Adds a touch of richness and helps deepen the color of the sauce.

For the Pozole

3 cans (15 ounces each) hominy, drained and rinsed – The defining ingredient of pozole, offering a chewy texture and mild corn flavor that soaks up the surrounding broth.
1 teaspoon ground cumin (optional) – Reinforces the warmth of the broth if desired.
1 teaspoon dried oregano (optional) – Adds an extra layer of herbal flavor to the finished dish.

Garnishes

The garnishes are just as important as the soup itself, adding contrasting textures and fresh flavors to each bowl:

Shredded lettuce or cabbage – Adds a cool, crisp crunch.
Thinly sliced radishes – Contribute a peppery bite and vibrant color.
Chopped white onion – Adds a sharp, fresh contrast to the rich broth.
Fresh cilantro – Brings herbal brightness to every bite.
Lime wedges – A squeeze of fresh lime juice cuts through the richness of the broth beautifully.
Tostadas or crushed tortilla chips – Add crunch and a traditional accompaniment for scooping or crumbling into the soup.
Hot sauce (optional) – For those who want to add an extra kick of heat.

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Instructions

Step 1: Simmer the Pork

Place the pork, water, quartered onion, smashed garlic, bay leaves, salt, and pepper in a large stockpot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1½ to 2 hours, or until the pork is completely fork-tender and easily shreds apart.

Step 2: Shred the Pork and Strain the Broth

Remove the pork from the pot and set it aside to cool slightly before shredding it into bite-sized pieces using two forks. Discard the onion, garlic, and bay leaves from the pot, but reserve the flavorful broth — this will form the base of your pozole.

Step 3: Toast the Chiles

While the pork simmers, heat a dry skillet over medium heat. Add the guajillo, ancho, and optional pasilla chiles, toasting them for about 1 to 2 minutes, turning occasionally, until fragrant. Watch closely during this step, as dried chiles can burn quickly, which would introduce a bitter flavor into the sauce.

Step 4: Soften the Chiles

Transfer the toasted chiles to a small saucepan along with the ½ cup of water. Simmer for about 5 minutes, or until the chiles have softened and become pliable.

Step 5: Blend the Chile Sauce

Add the softened chiles and their soaking liquid to a blender, along with the cumin, oregano, and optional tomato paste. Blend until the mixture is completely smooth.

Step 6: Strain the Sauce

Pour the blended chile sauce through a fine-mesh strainer directly into the reserved pork broth, pressing with a spoon or spatula to extract as much liquid as possible while leaving behind any tough skins or seeds. This step is key to achieving a smooth, silky broth rather than a gritty one.

Step 7: Combine and Simmer

Stir the shredded pork and drained hominy into the chile-infused broth. Add the optional cumin and oregano if you’d like an extra layer of flavor. Simmer the pozole uncovered for 30 to 45 minutes, allowing all the flavors to meld together and the broth to reduce slightly.

Step 8: Season and Serve

Taste the pozole and adjust the seasoning with additional salt and black pepper as needed. Ladle the hot pozole into bowls and set out the garnishes — shredded lettuce or cabbage, radishes, onion, cilantro, lime wedges, tostadas, and hot sauce — so everyone can customize their own bowl.