Pozole Rojo, 24 servings
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Meat and Stock · Step 1 of 3
Put the 9 lb boneless pork shoulder, 3 lb country-style pork ribs, with shoulder bone and 3 pig trotters in a large stockpot with cold water, to cover by an inch. Add the 4 ½ cups yellow onion, 9 cloves garlic, 9 whole black peppercorns, 6 leaves bay leaves and 6 tbsp 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.
the meat is very tender
the stock tastes rich and porky
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Meat and Stock · Step 2 of 3
Lift out the pork. When cool enough to handle, pull the meat into bite-sized pieces and discard the bones.
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Meat and Stock · Step 3 of 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.
the fat has set in a pale layer on top
4 °C
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Chile Broth and Pozole · Step 1 of 5
Toast the 9 dried guajillo chiles and 6 dried ancho chiles in a large dry skillet over high heat for about 20 s per side.
fragrant and a shade darker, not scorched
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Chile Broth and Pozole · Step 2 of 5
Put the chiles in a heatproof bowl, cover with boiling water and leave for about 20 min.
soft and fully rehydrated
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Chile Broth and Pozole · Step 3 of 5
Drain the chiles, keeping the liquid. Blend them on high with the 12 oz yellow onion and 18 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.
a smooth, brick red purée
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Chile Broth and Pozole · Step 4 of 5
Heat the 3 tbsp 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.
slightly thickened and darker red
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Chile Broth and Pozole · Step 5 of 5
Stir in the shredded pork, the 21 cups 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.
piping hot and the hominy has taken on the red colour
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Garnishes · Step 1 of 1
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.