Mexican Pork Pozole Rojo

Ingredients

• 3 lb boneless pork shoulder, cut into 2-inch chunks
• 1 white onion, half roughly chopped and half thinly sliced for garnish
• 6 cloves garlic, peeled (whole)
• 2 bay leaves
• 2 tsp salt, plus more to taste
• 10 cups water
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1 tsp dried oregano (preferably Mexican)
• 1 tsp ground cumin
• 2 (25 oz) cans white hominy, drained and rinsed
• 2 cups shredded cabbage, for garnish
• 1 lime, cut into wedges, for garnish
• 1/4 cup chopped fresh cilantro, for garnish
• 2 radishes, thinly sliced, for garnish

Instructions

1. Place the pork chunks, roughly chopped onion, whole garlic cloves, bay leaves, and 2 teaspoons salt into a large 8 quart pot and add the water.
2. Bring to a boil over high heat, skimming off any gray foam that rises to the surface, then reduce the heat to low so the pot barely simmers, cover partially, and cook for 1.5 hours.
3. The pork is ready for the next step once a piece pulls apart easily when pressed with a fork; if it still feels tough, continue simmering in 15-minute increments.
4. While the pork simmers, place the dried guajillo and ancho chilies in a dry skillet over medium heat and toast for 30 to 60 seconds per side, pressing gently, until fragrant and slightly darker; do not let them blacken or burn.
5. Place the toasted chilies in a heatproof bowl, cover with 2 cups of hot water, and let soak for 15 to 20 minutes until softened.
6. Transfer the softened chilies and their soaking liquid to a blender, add the oregano and cumin, and blend on high for 1 to 2 minutes until completely smooth.
7. Pour the chili sauce through a fine mesh strainer directly into the pot with the pork, pressing with a spoon to extract all the liquid and discarding the solids left behind.
8. Stir the pot well, then add the drained hominy and continue simmering uncovered over low heat for 45 minutes, until the broth deepens in color and reduces slightly, concentrating in flavor.
9. Remove and discard the bay leaves, then taste the broth and add more salt as needed; it should taste rich, slightly smoky, and well balanced.
10. Use two forks to shred any large pieces of pork directly in the pot if desired.
11. Ladle the pozole into large bowls and set out the sliced onion, shredded cabbage, lime wedges, cilantro, and radishes so everyone can top their own bowl.

Tips

Why You'll Love This

• Deep, smoky flavor built from real dried chilies, not a spice packet
• A fun, build-your-own-bowl style meal for gatherings
• Leftovers freeze beautifully

Nutrition

Nutrition values are estimated per serving based on the ingredients used.