Pozole Rojo

Name: Pozole Rojo
Cook time: 140 min
Total time: 140 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1.5 kg Pork Shoulder, boneless, cut into large chunks; 500g Pork Neck Bones, or pork ribs; 3 l Water; 1 large White Onion, halved; 6 cloves of Garlic, peeled; 2 leaves of Bay Leaf; 2 tbsp Fine Sea Salt, plus more to taste; 2 cans of White Hominy, maíz pozolero, drained and rinsed; 10 Guajillo Chile, drieds, stemmed and deseeded; 3 Ancho Chile, drieds, stemmed and deseeded; 1/2 White Onion; 3 cloves of Garlic; 1 tsp Mexican Oregano; 1 tsp Fine Sea Salt; 1 tbsp Lard, or neutral oil; 1/2 small Green Cabbage, finely shredded (or romaine/iceberg lettuce); 8 Radishes, thinly sliced; 1 small White Onion, finely chopped; 4 Limes, cut into wedges; 2 tsp Mexican Oregano, for the table; 1 tsp Chile Piquín, or crushed red pepper (optional); 12 Tostadas, or tortilla chips

Pozole Rojo is a hearty, comforting Mexican stew of tender pork and hominy simmered in a smoky, bright red chile broth. Rich and warming, it’s served with crisp cabbage, peppery radish, zesty lime and crunchy tostadas for a satisfyingly layered bowl that’s perfect for sharing.

Pozole Rojo is a hearty, comforting Mexican stew of tender pork and hominy simmered in a smoky, bright red chile broth. Rich and w... Show more

Traditional Mexican Recipe

Health Grade

B- · Healthy

Rating

4.4

Time

2 hrs

Price

2,26 €

Calories

849 kcal

meal prep

one pot

gluten free

high protein

Method

Prep the pork

If needed, cut the Pork Shoulder into large chunks, then pat it dry with paper towels. Pat the Pork Neck Bones dry too. Halve one large White Onion and peel 9 cloves of Garlic, then set aside half the onion and 3 garlic cloves for the sauce; keep the rest for the broth.

Simmer the broth

Add the pork to a large pot with Water, the onion half for the broth, the remaining 6 garlic cloves, Bay Leaf, and Fine Sea Salt. Bring it to a boil over high heat, skimming off any gray foam, then lower to a gentle simmer. Cover partially and cook for 1 hour 30 minutes, or until the pork is almost tender.

Soften the chiles

While the pork simmers, stem and deseed the Guajillo Chile and Ancho Chile. Put them in a small saucepan with the reserved onion half, the 3 garlic cloves, Mexican Oregano, and a pinch of fine sea salt. Add a ladle or two of hot broth, bring the mixture to a gentle simmer, and cook for 15 minutes until the chiles are very soft.

Blend and strain

Tip the softened chile mixture and its liquid into a blender and blend until completely smooth. Pour it through a fine-mesh strainer into a bowl, then press the puree through with a spoon to remove any skins or seeds.

Fry the sauce

Heat the Lard in a wide pot over medium heat, then pour in the red sauce. Cook, stirring often and scraping the bottom so it does not stick, until it turns a deeper brick red and smells toasted, 8 minutes.

Finish the pozole

Lift the pork out of the broth and discard the bones, onion, and bay leaf. Shred the meat into bite-size pieces, return it to the pot, then drain and rinse the White Hominy and stir it in with the fried sauce. Simmer gently for 25 minutes until the pork is fall-apart tender and the hominy is plump. Taste and add a little more salt if needed.

Prep the garnishes

While the pozole finishes, finely shred the Green Cabbage, thinly slice the Radish, and finely chop the remaining white onion. Cut the Lime into wedges, and set out oregano, Chile Piquín, and Tostadas for the table.

Serve the bowls

Ladle the pozole into bowls and let everyone top each bowl with cabbage, radishes, onion, a squeeze of lime, a pinch of oregano, chile piquín, and crunchy tostadas.