Pozole Rojo Red Chile Hominy (Printable Version)

# What You'll Need:

→ Soup Base

01 - 1.5 kg boneless pork shoulder or pork butt, cut into large chunks
02 - 1 medium white onion, peeled and halved
03 - 1 head garlic, halved crosswise
04 - 2 bay leaves
05 - 2 teaspoons chicken bouillon powder
06 - 2 teaspoons sea salt, or to taste
07 - 1 tablespoon dried Mexican oregano
08 - 4 dried guajillo chiles, stemmed and seeded
09 - 2 dried ancho chiles, stemmed and seeded
10 - 2.5 litres water, or low-sodium chicken broth
11 - 800 g canned hominy, rinsed and drained

→ Suggested Toppings

12 - 400 g finely shredded cabbage
13 - 1 small white or red onion, diced
14 - 6 radishes, thinly sliced
15 - Lime wedges, for serving
16 - Tostadas or tortilla chips

# Step-by-Step Directions:

01 - Place pork shoulder, white onion, garlic, bay leaves, chicken bouillon, sea salt, Mexican oregano, guajillo chiles, ancho chiles, and water in a large pot. Stir to combine and bring to a boil over medium-high heat. Once boiling, reduce heat to maintain a simmer and cook, uncovered, for 3 hours. Skim off foam and impurities from the surface every 30 minutes. After 2.5 hours, discard the bay leaves.
02 - Remove chiles, onion, garlic, 1/2 cup hominy, and 120 ml broth from the pot. Place these in a blender and blend until completely smooth.
03 - Return the chili puree to the pot with the pork and broth. Add the rinsed hominy. Stir thoroughly and simmer on low for 1 additional hour to deepen flavor.
04 - Using tongs, remove the pork pieces to a cutting board and shred coarsely with forks. Return all shredded pork to the soup and stir to evenly distribute.
05 - Ladle hot pozole into individual serving bowls. Garnish generously with shredded cabbage, diced onion, sliced radishes, and a squeeze of fresh lime. Serve with tostadas or tortilla chips alongside.

# Helpful Notes:

01 - Pozole develops deeper flavors when prepared a day in advance and reheated gently before serving.
02 - For an even richer broth, add a split pig’s trotter or neck bones to the initial simmer and remove before blending.
03 - Store hominy separately to preserve its texture if planning to keep leftovers.

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