Mexican Pozole Rojo (Print Version)

# Ingredients:

→ Base Ingredients

01 - 3 pounds of pork shoulder or shanks, fatty and cubed into 1 to 1½-inch pieces
02 - 4 ounces of dried ancho or guajillo chiles, with stems and seeds discarded
03 - 8 whole garlic cloves (4 left whole, 4 chopped coarsely)
04 - 5 quarts of water that's fresh and clean
05 - A large can of white hominy, 108 ounces, rinsed and drained
06 - 3 fragrant bay leaves, freshly picked
07 - 1 teaspoon cumin, ground into powder
08 - 2 tablespoons of oregano from Mexico
09 - Salt, added to match your taste buds

→ For Toppings

10 - 1 small cabbage, shredded finely for crunchiness
11 - Fresh cilantro, roughly chopped into small pieces
12 - ½ white onion, diced finely
13 - 2 soft and ripe avocados, cut into small cubes
14 - 4 limes, sliced into wedges for squeezing
15 - 12-24 tostada shells, crisp and ready to enjoy
16 - 1 bunch of radishes, sliced into thin circles

# Instructions:

01 - Take the seeds, stems, and veins out of your chiles. Toss them in a hot skillet for a bit to make them flexible and fragrant. Soak them in 3 cups of super-hot water for 15-20 minutes until soft and pliable.
02 - Dry your pork pieces thoroughly, sprinkle on lots of salt, and then heat up some olive oil in a hot pan. Cook the pork in batches, turning each piece till it's brown all over. Toss in the chopped garlic during the last minute to release a burst of flavor.
03 - Pour 5 quarts of water into a big pot and let it boil. Add in your browned pork, garlic, and all the tasty drippings from the pan. Toss in the hominy, bay leaves, crushed oregano, and cumin. Sprinkle a tablespoon of salt, stir, and simmer for about 15 minutes.
04 - Blend your soaked chiles in a blender with 2½ cups of the soaking liquid, a teaspoon of salt, and the whole garlic cloves. Strain the mixture using a fine sieve to remove any chunks or seeds.
05 - Pour the strained chile mixture into the pot with the broth and pork. Add 2 more teaspoons of salt, then let it all simmer gently with the lid partially on for 2-3 hours. Skim off any grease on top and adjust the seasoning to your liking.
06 - While your stew simmers away, prep your toppings. Shred the cabbage, chop some cilantro and onions, cube the avocados, slice the radishes, and cut the limes into wedges. Set everything out in their own bowls for easy access.
07 - Fill deep bowls with your hot pozole and let everyone add their favorite toppings. Pair with tostadas or tortilla chips for an extra crunch.

# Notes:

01 - Keep leftovers in the fridge for up to a week or store in the freezer for three months.
02 - For a plant-based version, swap pork with roasted veggies or seitan and use veggie broth.
03 - Crank up the heat by adding more chiles, or make it richer by blending in a spoonful of tomato paste.

Back