Pork Pozole Rojo (Print version)

Deep-red pork pozole simmered with guajillo and ancho chiles until the broth is glossy and the meat falls apart. Serve piled with cabbage, radishes, and lime.

# Ingredients:

For the pork broth

01 - 3 lbs (1.4 kg) bone-in pork shoulder, cut into large chunks
02 - 1 lb (450 g) pork neck bones
03 - 4 quarts (3.8 L) cold water, plus more as needed
04 - 1/2 medium white onion, peeled
05 - 1 head garlic, halved crosswise
06 - 2 bay leaves
07 - 1 tablespoon kosher salt, plus more to taste

For the red chile sauce

08 - 6 dried guajillo chiles, stems and seeds removed
09 - 3 dried ancho chiles, stems and seeds removed
10 - 4 garlic cloves
11 - 1 teaspoon Mexican dried oregano
12 - 1/4 teaspoon ground cumin
13 - 1 cup chile soaking liquid

To finish

14 - 2 cans (25 oz / 709 g each) white hominy, drained and rinsed
15 - Salt to taste

Toppings (served at the table)

16 - 2 cups shredded green cabbage
17 - 1 bunch radishes, thinly sliced
18 - 1/2 white onion, finely diced
19 - 1/2 bunch fresh cilantro, leaves picked
20 - Dried Mexican oregano, for sprinkling
21 - 4 limes, cut into wedges
22 - Tostadas, for serving

# Instructions:

01 - Place pork shoulder chunks and neck bones in a large pot. Cover with 4 quarts of cold water and bring to a boil over high heat.
02 - As the water heats, skim the grey foam that rises to the surface until the broth runs clear. Add the halved onion, halved garlic head, bay leaves, and 1 tablespoon of salt. Reduce to a steady simmer, cover loosely, and cook for 1.5 hours. Add water by the cup if the level drops below the meat.
03 - While the pork simmers, remove the stems from the guajillo and ancho chiles and shake out the seeds. Tear the chiles into flat pieces and place them in a bowl. Pour enough hot water over to submerge and weigh them down with a small plate. Soak for 25 to 30 minutes until fully softened.
04 - Transfer the softened chiles to a blender with 4 garlic cloves and 1 cup of the soaking liquid. Add one ladleful of warm pork broth and blend on high until completely smooth, about 2 minutes.
05 - Set a fine-mesh strainer over the simmering pot and pour the red sauce through it, pressing the solids with a spoon to extract all the liquid. Stir in the Mexican oregano and cumin. Discard the solids in the strainer.
06 - Drain and rinse the canned hominy and stir it into the pot. Cover and simmer over low heat for 45 minutes to 1 hour until the pork is completely fork-tender and the broth is a deep, glossy red.
07 - Remove the pork shoulder pieces and neck bones. Pull the meat from the bones and shred into large chunks with two forks. Return the shredded pork to the pot and discard the bones. Taste and adjust salt.
08 - Ladle into deep bowls and bring all the toppings to the table. Serve piping hot with tostadas and lime wedges on the side.

# Good to know:

01 - Best served immediately while the broth is piping hot.
02 - Flavor deepens overnight. Leftovers taste even better the next day.

Back