Preparation Time: 30 minutes
Cooking Time: 2-3 hours
Total Time: 2.5-3.5 hours
Skill Level: Medium
Servings: 6-8
Ingredients
For the Pozole:
- 2 lbs pork shoulder, cut into large chunks
- 1 lb pork ribs (optional, for added flavor)
- 12 cups water (or enough to cover the meat)
- 1 medium onion, halved
- 5 cloves garlic, peeled
- 2 bay leaves
- Salt, to taste
- 1 (28-ounce) can hominy, drained and rinsed
For the Red Chile Sauce:
- 4 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 3 dried pasilla chiles, stems and seeds removed
- 1 medium tomato, quartered
- 2 cloves garlic
- 1/2 teaspoon ground cumin
- Salt, to taste
For Serving (optional garnishes):
- Shredded cabbage or lettuce
- Thinly sliced radishes
- Diced onion
- Fresh cilantro
- Lime wedges
- Mexican oregano
- Diced avocado
- Tortilla chips or tostadas
Instructions
- Cook the Pork:
- In a large pot, combine the pork shoulder, ribs (if using), water, onion, garlic cloves, bay leaves, and a generous amount of salt.
- Bring to a boil, then reduce the heat to low and let simmer for 1.5-2 hours, or until the pork is tender and can be easily shredded.
- Skim off any foam that rises to the surface during cooking. Once done, remove the pork pieces, shred them, and discard the bones if using ribs. Set aside the pork and strain the broth to remove solids, returning it to the pot.
- Prepare the Red Chile Sauce:
- While the pork is cooking, bring a small pot of water to a boil. Add the dried guajillo, ancho, and pasilla chiles and let them soak in hot water for about 15 minutes, or until softened.
- Drain the chiles and place them in a blender along with the tomato, garlic cloves, cumin, and a ladleful of the broth. Blend until smooth.
- Strain the chile mixture through a fine mesh sieve into a bowl to remove any solids.
- Combine the Pozole:
- Add the strained red chile sauce and hominy to the pot with the pork broth. Stir to combine, then add the shredded pork back to the pot. Simmer for another 30 minutes to let the flavors meld.
- Taste and season with more salt if needed.
- Serve:
- Ladle the pozole into bowls and let guests garnish their bowls with shredded cabbage, sliced radishes, onion, cilantro, lime wedges, Mexican oregano, and any other toppings they enjoy.
Nutrition Information (per serving)
- Calories: 320
- Protein: 25g
- Carbohydrates: 18g
- Fat: 15g
- Fiber: 5g
- Sodium: 420mg
Pork Pozole Rojo is a comforting, flavorful dish full of rich, savory flavors from the pork and red chile broth. It’s a great way to bring friends and family together!