Pork Pozole Rojo

Instructions:

1. In a large stockpot, add the pork shoulder, pork ribs if using, onion, garlic, bay leaves, and salt.
2. Cover generously with water and bring to a boil.
3. Reduce the heat to a gentle simmer and cook for 1½ to 2 hours, skimming off any foam that rises to the surface.
4. Remove and discard the onion and garlic. Take out the pork, shred or chop it into bite-sized pieces, and return it to the pot.

Make the Red Chile Sauce
5. Remove the stems and seeds from the guajillo and ancho chiles.
6. Place the chiles in a pot of water and boil for about 10 minutes, until softened.
7. Blend the softened chiles with the garlic, Mexican oregano, cumin, and 2 cups of pork broth until completely smooth.
8. Strain the sauce if desired for a smoother broth.

Finish the Pozole
9. Stir the red chile sauce into the pot with the pork.
10. Add the hominy and mix well.
11. Simmer uncovered for 30 to 45 minutes, allowing the flavors to deepen and meld together.
12. Taste and adjust the seasoning with additional salt if needed.

Serve
13. Ladle the pozole into bowls and top with shredded cabbage, diced onion, radishes, lime juice, oregano, and tostadas.

Variations

• Use chicken instead of pork for a lighter pozole rojo.
• Add a small amount of dried árbol chile to the sauce for extra heat.
• Include a pig’s foot or neck bone for an even richer broth.
• Make it extra smoky by adding a bit of dried chipotle chile.

Tips

• Skim the broth early for a cleaner, clearer flavor.
• Straining the chile sauce creates a smoother, more refined pozole.
• Always add toppings just before serving for the best texture.
• Let the pozole rest overnight for even deeper, richer flavor the next day.