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–+ servings

Red Pork Pozole Recipe

Red pork pozole is a fantastic south of the border dish that take a while to make but its magnificent flavor means it’s well worth the effort.
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Cook Time 1 hour 47 minutes
Course Main
Cuisine Mexican
Servings 12

Ingredients
  

  • 3 pounds boneless pork shoulder or leg
  • 3 bay leaves
  • 5 guajillo chilies
  • 5 ancho chilies
  • 3 arbol chilies optional
  • 2x 25-ounce cans hominy drained and rinsed
  • ½ white onion
  • 3 bay leaves
  • 1 tablespoon Mexican oregano
  • 1 whole head of garlic plus 3 garlic cloves
  • 3 teaspoon sea salt plus more to taste if needed

FOR GARNISH:

  • ½ head shredded cabbage
  • 6 thinly sliced radishes
  • 1 diced white onion
  • 6 limes cut into quarters
  • 6 finely diced arbol chilies
  • 4 tablespoons Mexican oregano
  • Salt to taste

Instructions
 

  • Put the pork, bay leaves, half an onion and the whole head of garlic in a large pot.
  • Add 6 cups of water or enough to cover the meat.
  • Bring to a boil and them simmer for 45 minutes or longer, until the pork pulls apart easily.
  • Strain the broth into a bowl and set aside.
  • Shred the pork into 1-inch long pieces with your fingers when it’s cool enough to handle.
  • While the pork is simmering, you can make the chili base. Discard the stems, veins and seeds from the chilies.
  • Put the chilies with the garlic cloves and half a white onion in a pot.
  • Add 3 cups of water or enough to cover.
  • Bring to a boil and then turn the heat off and let the chilies sit in the liquid for 15 minutes (they will expand and become softer).
  • Now puree the chilies, garlic, oregano, onion, and soaking liquid in a blender until smooth.
  • Strain the blended mixture and discard any solids.
  • Heat 3 tablespoons of oil in a pot and add the chili base, bringing it to a simmer.
  • Cook for half an hour or until the mixture is dark and thick.
  • Drain the canned hominy and rinse it, then put it in a pot and cover with water by a couple inches and simmer.
  • Pour the chile base into the hominy and add the shredded pork and pork broth plus 2 teaspoons of salt.
  • Simmer for 30 minutes.
  • Ladle the hot pozole into serving bowls and top with the garnishes.
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