Pozole Rojo

Name: Pozole Rojo
Total time: 150 min
Yield: 6
Ingredients: 1 kg pork shoulder; 2 cans (400 g each); 4 dried guajillo chiles; 2 dried ancho chiles; 1 onion; 4 cloves garlic; 2 bay leaves; to taste salt; to serve shredded cabbage, radish, lime, and oregano

Deep red chile broth with tender pork and hominy, topped with fresh garnishes.

Prep: 20 min
Cook: 130 min
Total: 150 min
Active: 40 min
Serves: 6
Difficulty: Medium
Cuisine: mexican

Servings6

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Ingredients

2 lb pork shoulder, cut into large chunks
2 cans (400 g each), hominy, drained
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 onion, quartered
4 cloves garlic
2 bay leaves
to taste salt
to serve shredded cabbage, radish, lime, and oregano

Steps

Put the pork, half the onion, 2 garlic cloves, bay leaves, and salt in a large pot and cover with water.
Simmer gently for about 1 1/2 hours until the pork is tender, skimming any foam.
Meanwhile, toast the dried chiles in a dry pan for a minute, then soak in hot water for 15 minutes until soft.
Blend the softened chiles with the remaining onion, garlic, and a cup of the soaking water until smooth.
Strain the chile sauce into the pot with the pork and stir in the hominy.
Simmer for another 30 minutes so the flavors combine.
Season with salt to taste and serve hot topped with shredded cabbage, radish, lime, and oregano.