Pozole Rojo (Classic Red Pork Pozole)

Instructions:

1. In a large pot, combine the pork, onion halves, garlic, salt, and water or broth. Bring to a boil, then reduce to a gentle simmer.
2. Skim off any foam that rises to the surface. Cover and simmer for 1½–2 hours, until the pork is very tender.
3. While the pork cooks, place the guajillo and ancho chiles in a bowl and cover with hot water. Soak for 15 minutes, until softened.
4. Blend the softened chiles with cumin, oregano, and a small amount of the soaking liquid until very smooth.
5. Strain the chile sauce and add it to the pot with the pork.
6. Stir in the hominy and simmer uncovered for 20–30 minutes, until the broth turns a deep red and the flavors meld.
7. Taste and adjust salt as needed. Serve hot with desired toppings.

Variations

• Use chicken thighs instead of pork for a lighter pozole rojo.
• Add a pinch of ground cloves for subtle warmth and depth.
• Make it spicier by including a dried árbol chile in the sauce.
• For pozole verde or blanco, omit the red chiles and adjust herbs accordingly.

Tips

• Lightly toasting the dried chiles before soaking enhances their flavor and aroma.
• Mexican oregano provides a more authentic taste than Mediterranean oregano.
• Pozole tastes even better the next day as the flavors continue to develop.
• Serve with warm corn tortillas or tostadas to complete the meal.