MexicoLatin America

Pozole Rojo

Name: Pozole Rojo
Total time: 3 h
Yield: 8 servings
Ingredients: 1.1 kg Pork shoulder, cut into large chunks; 300 g White onion, half in chunks for the broth, half finely chopped for serving; 6 cloves Garlic, 3 whole for the broth, 3 for the chile sauce; 2 leaves Bay leaves; 1 tbsp Table salt; 6 Dried guajillo chiles, stemmed and seeded; 2 tsp Dried oregano, 1 tsp for the sauce, 1 tsp for serving; ½ tsp Ground cumin; 50 oz Canned white hominy, drained and rinsed; 300 g Green cabbage, finely shredded, for serving; 3 Lime, cut into wedges; 1 tsp Crushed red pepper flakes, for serving (optional)

3 hrServes 8$52.68

Pork shoulder simmers with garlic, onion, and bay until tender, then hominy and a smooth sauce of toasted guajillo chiles go in; the soup is served with shredded cabbage, white onion, lime, oregano, and chile flakes to add at the table. Radishes and tostadas, common garnishes, are omitted because they are not canonical; dried oregano stands in for Mexican oregano.

Ingredients

1.1 kgPork shouldercut into large chunksBuy 2.43 lb
300 gWhite onionhalf in chunks for the broth, half finely chopped for servingBuy 0.67 lb
6 clovesGarlic3 whole for the broth, 3 for the chile sauceBuy 1 head
2 leavesBay leavesBuy 1 jar
1 tbspTable saltBuy 1 canister
6Dried guajillo chilesstemmed and seededBuy 1 bag
2 tspDried oregano1 tsp for the sauce, 1 tsp for servingBuy 1 jar
½ tspGround cuminBuy 1 jar
50 ozCanned white hominydrained and rinsedBuy 1 can
300 gGreen cabbagefinely shredded, for servingBuy 0.67 lb
3Limecut into wedges
1 tspCrushed red pepper flakes (optional)for servingBuy 1 jar

Substitution

Dried oregano in place of “Mexican oregano”. Dried (Mediterranean) oregano replaces Mexican oregano, which is unpriced at the reference store; it is sweeter and less citrusy.

Method

Cover the pork with 12 cups water, add the onion chunks, 3 garlic cloves, the bay leaves, and salt, and simmer, skimming, until tender, about 2 hours.
Meanwhile, toast the guajillo chiles briefly, soak them in hot water for 20 minutes, and blend with the remaining garlic, 1 tsp oregano, the cumin, and 1 cup of the pork broth until smooth; strain.
Remove the onion and bay leaves, add the chile sauce and hominy, and simmer 30 minutes; shred the pork in the pot and adjust the salt.
Serve with cabbage, chopped white onion, lime wedges, the remaining oregano, and chile flakes if using.