Pozole Rojo
Pork simmered for hours with dried hominy in a from-scratch red chile sauce, finished tableside with a full garnish bar of cabbage, radish, oregano, and lime — a Nahua dish with pre-Hispanic ceremonial roots.
Meat
Ingredients
- 2 lbs pork shoulder, cubed (bone-in pieces optional for body)
- 1 lb dried hominy, soaked overnight (or 2 cans hominy, drained)
- 1 onion, halved
- 4 cloves garlic
- 6 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt, to taste
- Shredded cabbage, sliced radish, dried oregano, lime wedges, and tostadas, to serve
Steps
- Simmer the pork with half the onion, 2 garlic cloves, and salt in water to cover for about 1.5 hours, until tender.
- If using dried hominy, simmer separately in fresh water until fully tender, about 2-3 hours (canned hominy just needs draining).
- Toast the guajillo and ancho chiles briefly in a dry pan, then soak in hot water for 15 minutes.
- Blend the soaked chiles with the remaining onion, garlic, oregano, and cumin into a smooth sauce.
- Strain the chile sauce into the pork broth, add the cooked hominy, and simmer together for 30-40 minutes until the flavors meld.
- Season with salt and serve hot, with cabbage, radish, oregano, lime, and tostadas set out for everyone to add themselves.