Pozole Rojo
Savor the rich flavors of Pozole Rojo, a hearty stew of tender pork and hominy in a vibrant chili broth.
Ingredients
- 1.2 kg pork shank or bone-in pork
- 500 g hominy, drained
- 2 onions
- 5 garlic cloves
- 6 guajillo chilies
- 2 ancho chilies
- 2 bay leaves
- 2 tsp dried oregano
- 2 l water
- 1 tsp salt
- 1 bunch radishes
- 1 small white cabbage
- 2 limes
How to make it
- Pat the pork dry. Put it in a large pot over medium-high heat and sear it on all sides until browned, then lower the heat and let the meat rest on a plate for a few minutes.
- While the pork rests, stem and seed the guajillo chilies and ancho chilies. Toast them in the dry pot for a few seconds per side until fragrant, then cover them with some of the hot water and let them soften for 15 minutes.
- Transfer the softened chilies with their soaking liquid to a bowl and crush or blend them with 1 onion and the garlic cloves until the mixture is smooth and deep red.
- Put the second onion, the bay leaves, the oregano, the salt, the remaining water and the seared pork back into the pot. Bring to a boil, then lower to a steady simmer and cook for about 1.5 hours, until the pork is very tender.
- Lift out the pork, pull the meat from the bones into large shreds, and return the meat to the pot. Strain the chili sauce into the broth, add the hominy, and simmer for 20 minutes until the broth is red and the hominy is plump.
- Shred the white cabbage finely, slice the radishes into thin rounds, and cut the limes into wedges.
- Serve the pozole in wide deep bowls with the broth, hominy and pork ladled together, then top each bowl with a small mound of cabbage, radishes and a lime wedge on the side.
