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Pozole Rojo

8 servings

Meat and Stock

  • 1360 gboneless pork shoulder, cut into large chunks
  • 455 gcountry-style pork ribs, with shoulder bone
  • 680 gpig trotter, about 1 1/2 lb, scrubbed
  • cold water, to cover by an inch, to taste
  • ≈ 240 gyellow onion, thinly sliced
  • ≈ 9 ggarlic
  • 0.2 gwhole black peppercorns
  • ≈ 0.4 gbay leaves
  • ≈ 16 gkosher salt, plus more as needed

Chile Broth and Pozole

  • ≈ 18 gdried guajillo chiles, stemmed and seeded
  • ≈ 34 gdried ancho chiles, stemmed and seeded
  • 115 gyellow onion, about half a medium onion, chopped
  • ≈ 18 ggarlic
  • ≈ 14 gcanola oil
  • ≈ 1150 gcooked 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 1360 g boneless pork shoulder, 455 g country-style pork ribs, with shoulder bone and 680 g pig trotter in a large stockpot with cold water, to cover by an inch. Add the 240 g yellow onion, 9 g garlic, 0.2 g whole black peppercorns, 0.4 g bay leaves and 16 g 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 18 g dried guajillo chiles and 34 g 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 115 g yellow onion and 18 g 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 14 g 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 1150 g 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)