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Printed at the current scale: 16 servings · Metric · front and back, more cards if it runs long

Pozole Rojo

16 servings · 4 × 6 in
Meat and Stock
2720 g boneless pork shoulder, cut into large chunks
905 g country-style pork ribs, with shoulder bone
2 pig trotter, about 1 1/2 lb, scrubbed
cold water, to cover by an inch, to taste
710 ml yellow onion, thinly sliced
6 cloves garlic
6 whole black peppercorns
4 leaves bay leaves
59 ml kosher salt, plus more as needed
Chile Broth and Pozole
6 dried guajillo chiles, stemmed and seeded
4 dried ancho chiles, stemmed and seeded
225 g yellow onion, about half a medium onion, chopped
12 cloves garlic
30 ml canola oil
3.31 l cooked 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
forklet.co/r/VGBsEGEb?scale=2 · v1
  1. Meat and Stock Put the 2720 g boneless pork shoulder, 905 g country-style pork ribs, with shoulder bone and 2 pig trotters in a large stockpot with cold water, to cover by an inch. Add the 710 ml yellow onion, 6 cloves garlic, 6 whole black peppercorns, 4 leaves bay leaves and 59 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 6 dried guajillo chiles and 4 dried ancho chiles 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 225 g yellow onion and 12 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 30 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 3.31 l 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: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
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