Recipe

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Ingredients as an Image

Printed at the current scale: 24 servings · Metric · A4 or Letter

Ingredients Card

Pozole Rojo

24 servings

Meat and Stock

4080 gboneless pork shoulder, cut into large chunks
1360 gcountry-style pork ribs, with shoulder bone
3pig trotter, about 1 1/2 lb, scrubbed
cold water, to cover by an inch, to taste
1.06 lyellow onion, thinly sliced
9 clovesgarlic
9whole black peppercorns
6 leavesbay leaves
89 mlkosher salt, plus more as needed

Chile Broth and Pozole

9dried guajillo chiles, stemmed and seeded
6dried ancho chiles, stemmed and seeded
340 gyellow onion, about half a medium onion, chopped
18 clovesgarlic
44 mlcanola oil
4.97 lcooked dried hominy, or drained canned hominy

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)