recipe.exchange

Pozole Rojo

@arecipe.bsky.social

A soul-warming stew of pork and hominy in a rich red chile broth, finished at the table with cabbage, radish, lime and oregano.

Prep 00:25
Cook 02:00
Total 02:25
Yield 10

Ingredients

  • 4 cups water, (divided)
  • 6 guajillo chiles, (rinsed and seeded)
  • 4 ancho chiles, (rinsed and seeded)
  • 2 árbol chiles, (rinsed (seeds removed if you prefer a mild spice level))
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 ½ teaspoon kosher salt
  • 4 cloves garlic
  • 8 grams Mexican chocolate, (optional (about ⅛ disc))
  • 2 ½ pounds pork shoulder, (cut into large 4-inch chunks)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons oil
  • 6 cups broth ((chicken, vegetable, or beef))
  • 3 (15-ounce) cans white hominy, (drained and rinsed)
  • 1 tablespoon dried Mexican oregano
  • thinly shredded cabbage, cilantro, diced onions, lime wedges, sliced radishes, Mexican oregano

Instructions

  1. 1
    Simmer guajillo, ancho and árbol chiles in water until soft, then blend with chili powder, cumin, salt, garlic and Mexican chocolate into a smooth sauce.
  2. 2
    Season the pork with salt and pepper and sear in oil in a large pot.
  3. 3
    Add the chile sauce, scraping the pot, then stir in the broth, hominy and oregano.
  4. 4
    Bring to a boil, cover, and simmer about 2½ hours until the pork is tender.
  5. 5
    Shred the pork and season to taste.
  6. 6
    Serve with cabbage, cilantro, radish, onion and lime.
Category
Dinner
Cuisine
Mexican

Dietary Information

Gluten Free

Recipe Attribution

Isabel Eats
isabeleats.com/red-posole-recipe/