Pozole Rojo
Soups · Serves 10 · Prep 30 min · Cook 3 hr · Total 3 hr 30 min
Pork and big, chewy hominy kernels in a brick-red chile broth, with a table full of crunchy garnishes so everyone builds their own bowl. Sunday food, holiday food, and the best thing to make for a crowd on a cold night.
Ingredients
The Pozole
- 3 lb bone-in pork shoulder, cut in large chunks
- 1 lb pork neck bones (optional, for a richer broth)
- 1 white onion, halved
- 1 head garlic, halved crosswise, plus 3 cloves for the sauce
- 2 bay leaves
- 1 tbsp kosher salt, plus more to taste
- 16 cup water
- 8 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried chiles de árbol (optional, for heat)
- 1 tsp dried Mexican oregano
- 1/2 tsp ground cumin
- 2 can (29 oz) white hominy, drained and rinsed
For the Table
- 1/2 head green cabbage, finely shredded
- 8 radishes, thinly sliced
- 1 white onion, finely chopped
- 4 limes, cut in wedges
- 2 tbsp dried Mexican oregano, rubbed between your palms
- 12 tostadas
Steps
The Pozole
- Put the pork and neck bones in a large stockpot with the water and bring to a boil, skimming off the foam. Add the halved onion, garlic head, bay leaves and salt. Simmer, partly covered, until the pork is tender, 2 to 2 1/2 hours.
- Meanwhile, toast the guajillo, ancho and árbol chiles in a dry skillet until fragrant, about 30 seconds per side. Soak in hot water for 15 minutes, then drain.
- Blend the chiles with the 3 garlic cloves, oregano, cumin and 2 cups of the pork broth until very smooth. Strain the sauce into the pot.
- Lift out the pork, shred it into large pieces and discard the bones, onion, garlic head and bay leaves. Return the meat to the pot with the hominy.
- Simmer 30 minutes more so the hominy softens and soaks up the broth. Season generously with salt.
For the Table
- Ladle into deep bowls and set out the cabbage, radishes, onion, lime, oregano and tostadas for everyone to add their own.