Mexican Pozole Rojo (Print Version)
# Ingredients:
→ Soup Base
01 -
3 pounds pork shoulder or shanks with some fat, cut into chunks about 1 to 1½ inches
02 -
4 dried guajillo or ancho chiles, remove seeds and stems
03 -
5 quarts cold water
04 -
1 teaspoon cumin powder
05 -
2 tablespoons dried oregano (Mexican oregano preferred)
06 -
8 garlic cloves (half minced, half kept whole)
07 -
3 bay leaves, fresh is best
08 -
Large can of white hominy (108 ounces), rinse and drain
09 -
Salt as needed
→ Optional Fresh Toppings
10 -
Small cabbage, shredded finely (about ½ head)
11 -
1 medium bunch of cilantro, chop it up
12 -
4 limes, quartered for squeezing
13 -
½ white onion, finely diced
14 -
A handful of crisp radishes, sliced into thin rounds
15 -
2 ripe avocados, cut into small cubes
16 -
12-24 tostadas, crispy and ready to eat
# Instructions:
01 -
De-stem, seed, and remove the veins from the dried chiles. Lightly toast them in a dry skillet until warm and fragrant. Put them in a bowl, pour in 3 cups of very hot water, and let them sit for 15-20 minutes to soften.
02 -
Season the pork chunks generously with some salt. Heat oil in a big pan over medium-high heat. Brown the pork bits in batches, so they don’t steam. Toward the end, toss in the minced garlic and stir for a few seconds to release the flavor.
03 -
Fill a giant stockpot with 5 quarts of water and bring it to a rolling boil. Add the seared pork, all the delicious pan juices, garlic, hominy, cumin, bay leaves, oregano (rub between your palms first), and a dash of salt. Let it gently bubble for about 15 minutes.
04 -
Toss the softened chiles into a blender, adding 2½ cups of their soaking liquid, the whole garlic cloves, and a pinch of salt. Blend until the mixture is smooth. Strain the sauce through a sieve to make it silky, discarding any unwanted bits.
05 -
Pour the strained chile sauce into your broth. Add an extra couple of teaspoons of salt, then reduce the heat to a low simmer. Keep the lid partially on and cook for 2-3 hours until the pork is fork-tender. Skim off the fat that floats up, and check the taste.
06 -
While the stew is cooking, prep the toppings. Slice the cabbage thinly, chop your fresh herbs and onions, dice the avocados, and cut the limes. Arrange everything neatly in bowls for easy serving.
07 -
Put ladles full of hot pozole into deep bowls. Everyone can pick their favorite garnishes to top their bowl. Don’t forget tostadas or chips on the side for the perfect crunch with every bite.
# Notes:
01 -
Store leftovers up to one week in the fridge, or freeze for 90 days
02 -
For vegetarians, swap pork for roasted veggies or seitan, and switch to veggie stock
03 -
Make it spicier with more chiles, or add richness using a dollop of tomato paste