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Pozole Rojo

4 servings

Meat and Stock

  • 680 gboneless pork shoulder, cut into large chunks
  • 225 gcountry-style pork ribs, with shoulder bone
  • ½pig trotter, about 1 1/2 lb, scrubbed
  • cold water, to cover by an inch, to taste
  • 175 mlyellow onion, thinly sliced
  • 1 ½ clovesgarlic
  • 1 ½whole black peppercorns
  • 1 leafbay leaves
  • 15 mlkosher salt, plus more as needed

Chile Broth and Pozole

  • 1 ½dried guajillo chiles, stemmed and seeded
  • 1dried ancho chiles, stemmed and seeded
  • 57 gyellow onion, about half a medium onion, chopped
  • 3 clovesgarlic
  • 7.5 mlcanola oil
  • 830 mlcooked dried hominy, or drained canned hominy

Garnishes

  • thinly sliced green cabbage or iceberg lettuce, to taste
  • red radishes, thinly sliced, to taste
  • white onion, finely chopped, to taste
  • dried Mexican oregano, to taste
  • lime wedges or halves, to taste
  • fresh cilantro, to taste
  • firm-ripe avocado, diced, to taste
  • crumbled Cotija or queso fresco, to taste
  • sour cream, to taste
  • tostadas, corn tortillas or tortilla chips, to taste
  1. Meat and Stock Put the 680 g boneless pork shoulder, 225 g country-style pork ribs, with shoulder bone and ½ pig trotters in a large stockpot with cold water, to cover by an inch. Add the 175 ml yellow onion, 1 ½ cloves garlic, 1 ½ whole black peppercorns, 1 leaf bay leaves and 15 ml kosher salt and bring to a boil over medium-high heat. Lower the heat, partly cover and keep at a bare simmer for 2 h 30 min to 3 h.
  2. Lift out the pork. When cool enough to handle, pull the meat into bite-sized pieces and discard the bones. 15 min to 20 min
  3. Strain the stock through a fine strainer into a large bowl, discarding the solids. Cool, then refrigerate for at least 6 h or overnight. Lift off the solid fat and discard it or keep it for cooking. 4 °C
  4. Chile Broth and Pozole Toast the 1 ½ dried guajillo chiles and 1 dried ancho chile in a large dry skillet over high heat for about 20 s per side.
  5. Put the chiles in a heatproof bowl, cover with boiling water and leave for about 20 min.
  6. Drain the chiles, keeping the liquid. Blend them on high with the 57 g yellow onion and 3 cloves garlic, adding a tablespoon or two of soaking liquid if the blades stall. Press the purée through a fine strainer and discard the skins left behind. 5 min to 10 min
  7. Heat the 7.5 ml canola oil in a large pot over medium-high heat, add the chile purée, then lower to medium-low and cook for 10 min to 12 min, stirring.
  8. Stir in the shredded pork, the 830 ml cooked dried hominy, or drained canned hominy and six cups of the skimmed stock. Simmer over medium heat, stirring now and then, for about 15 min. It should be as thick as a hearty stew; loosen with hominy cooking water, more stock or water if needed, and adjust the salt.
  9. Garnishes Ladle the pozole into wide bowls. Set out the thinly sliced green cabbage or iceberg lettuce, red radishes, thinly sliced, white onion, finely chopped, dried Mexican oregano, lime wedges or halves, fresh cilantro, firm-ripe avocado, diced, crumbled Cotija or queso fresco, sour cream and tostadas, corn tortillas or tortilla chips so everyone can garnish their own bowl generously.
  • Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)