Slow-Simmered Red Chile Pozole Rojo
A deeply satisfying bowl of bloomed hominy kernels swimming in a rich, brick-red broth built from toasted guajillo and ancho chiles, pork shoulder, and warm spices. Served with a lavish spread of garnishes including shredded cabbage, radishes, oregano, and tostadas for the ultimate build-your-own-bowl experience.
Ingredients
- 2 lbs bone-in pork shoulder, cut into 2-inch chunks
- 2 cans (29 oz each) white hominy, drained and rinsed
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
+ 12 more ingredients
Instructions
Place the pork chunks and one onion half in a large pot. Cover with 8 cups of water and bring to a boil. Skim off any foam that rises. Reduce to a gentle simmer, cover, and cook for 1.5 hours until the pork is fork-tender.
While the pork simmers, toast the guajillo and ancho chiles in a dry skillet over medium heat for about 1 minute, pressing them flat, until they darken slightly and smell fragrant. Transfer to a bowl, cover with boiling water, and soak for 20 minutes.
Drain the chiles and place them in a blender with the remaining onion half, garlic cloves, oregano, cumin, and 1 cup of the pork broth. Blend until very smooth, about 2 minutes.
Remove the pork from the pot and shred it into bite-size pieces, discarding any bones and excess fat. Strain the broth through a fine-mesh sieve and return it to the pot.
Pour the chile sauce through the sieve into the broth, pressing with a spoon to extract all the liquid. Add the shredded pork and drained hominy. Stir in the salt.
Bring the pozole to a simmer and cook uncovered for 30 minutes, allowing the flavors to meld and the broth to develop body.
Taste and adjust salt. Ladle into deep bowls and serve with all the garnishes arranged on a large platter so everyone can customize their bowl.
Nutrition Estimate
Per serving • Estimated by Blinner AI