Classic Mexican Pozole Rojo (Print Version)
# Ingredients:
→ For the Soup Base
01 -
4 ounces dried guajillo or ancho chiles, stems and seeds removed
02 -
5 quarts fresh water
03 -
3 pounds fatty pork shoulder or shanks, cut into 1 to 1½-inch cubes
04 -
8 cloves garlic (4 roughly chopped, 4 whole)
05 -
1 large can (108 ounces) white hominy, drained and rinsed
06 -
3 fresh bay leaves
07 -
1 teaspoon ground cumin
08 -
2 tablespoons Mexican oregano
09 -
Salt to taste
→ Fresh Garnishes
10 -
½ small cabbage, thinly sliced for crunch
11 -
1 bunch fresh cilantro, chopped
12 -
½ white onion, finely chopped
13 -
2 ripe avocados, diced
14 -
4 juicy limes, cut into quarters
15 -
1 bunch fresh radishes, thinly sliced
16 -
12-24 crispy tostada shells
# Instructions:
01 -
Start by removing stems, seeds, and veins from your dried chiles. Toast them briefly in a dry skillet until they become aromatic and pliable. Transfer to a bowl and cover with 3 cups of hot water, letting them soak for 15-20 minutes until soft.
02 -
Pat your pork pieces dry and season generously with salt. Heat a glug of olive oil in a large pan over medium-high heat. Working in batches to avoid crowding, brown the meat on all sides until golden. Add the chopped garlic in the last minute of cooking to release its fragrance.
03 -
Pour 5 quarts of water into a large stockpot and bring to a boil. Add your browned pork, garlic, and all those flavorful pan drippings. Stir in the hominy, bay leaves, cumin, and oregano (crush it between your palms to release the oils). Add a tablespoon of salt and let it simmer for 15 minutes.
04 -
Take your soaked chiles and blend them with 2½ cups of their soaking liquid, the whole garlic cloves, and a teaspoon of salt until you have a smooth sauce. Pour this through a fine-mesh strainer to catch any tough bits.
05 -
Stir your strained chile sauce into the pot with the pork and hominy. Add 2 teaspoons of salt, bring everything to a gentle simmer, and cook partially covered for 2-3 hours until the pork is meltingly tender. Skim off any excess fat and adjust the seasoning.
06 -
While the pozole simmers, prepare all your fresh garnishes: shred the cabbage, chop the cilantro and onion, dice the avocados, quarter the limes, and slice the radishes. Arrange everything in separate serving bowls.
07 -
Ladle the hot pozole into deep bowls and let everyone customize their bowl with their preferred combination of garnishes. Serve alongside crispy tostadas or tortilla chips for extra crunch.
# Notes:
01 -
This hearty pozole can be stored in the refrigerator for up to one week, or frozen for three months
02 -
For a vegetarian version, swap the pork for seitan or roasted vegetables and use vegetable broth
03 -
Adjust the spice level by adding more chiles, or enrich the base with a dollop of tomato paste