Authentic Mexican Pozole Rojo

Ingredients

• 2 pounds (900g) boneless pork shoulder, cut into chunks 2 pounds (900g) boneless pork shoulder, cut into chunks
• 2 cans (30 ounces/850g each) hominy, drained and rinsed 2 cans (30 ounces/850g each) hominy, drained and rinsed
• 4 dried guajillo chilies 4 dried guajillo chilies
• 2 dried ancho chilies 2 dried ancho chilies
• 1 onion, chopped 1 onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 bay leaf 1 bay leaf
• Salt, to taste Salt, to taste
• Optional toppings: shredded cabbage, radishes, cilantro, lime wedges Optional toppings: shredded cabbage, radishes, cilantro, lime wedges

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, add the dried chilies and cover with water. Bring to a boil, then remove from heat and let them soak for 15 minutes until softened. Drain the chilies, remove the stems and seeds, and set aside.
2. 2.
   In the same pot, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the pork chunks to the pot and brown them on all sides. This will enhance the flavor of the meat.
4. 4.
   In a blender, combine the soaked chilies, oregano, cumin, and a cup of water. Blend until smooth to create a chili paste.
5. 5.
   Pour the chili paste into the pot with the pork, followed by the drained hominy, bay leaf, and enough water to cover the ingredients. Season with salt to taste.
6. 6.
   Bring the pot to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the pork is tender and the flavors have melded together.
7. 7.
   Remove the bay leaf and skim off any excess fat from the surface of the stew.
8. 8.
   Serve the Pozole Rojo hot in bowls, garnished with shredded cabbage, sliced radishes, chopped cilantro, and a squeeze of fresh lime juice.

Treat your ingredients with care...

• Dried chilies — Make sure to remove the stems and seeds before using. Adjust the number of chilies according to your desired level of spiciness.
• Hominy — Drain and rinse the hominy before adding it to the stew to remove any excess saltiness.

Tips & Tricks

• For a smokier flavor, you can toast the dried chilies in a dry skillet before soaking them.
• If you prefer a milder heat, you can substitute some of the guajillo chilies with milder varieties such as New Mexico or California chilies.
• Leftover Pozole Rojo can be refrigerated and enjoyed the next day. The flavors will continue to develop and intensify.

Serving advice

Serve the Pozole Rojo in deep bowls, allowing the guests to customize their toppings according to their preferences. Provide warm tortillas or crusty bread on the side for dipping into the flavorful broth.

Presentation advice

Garnish each bowl of Pozole Rojo with a vibrant combination of shredded cabbage, sliced radishes, chopped cilantro, and a squeeze of fresh lime juice. The colorful toppings will not only enhance the visual appeal but also add a refreshing contrast to the rich stew.