From mexicanfoodjournal.com

Red Pork Pozole

12 servings · 20 min prep · 90 min cook

Ingredients

For the pork broth

• 3 lb boneless pork leg or pork shoulder
• 1 head of garlic
• 3 bay leaves
• 1/2 white onion

For the chile base

• 5 ancho chiles
• 5 guajillo chiles
• 3 arból chiles, optional for spicier broth
• 3 cloves garlic
• 1/2 white onion
• 1 tbsp Mexican oregano
• 3 tbsp oil

For assembly

• 2 25 oz cans hominy, drained and rinsed
• 3 tsp sea salt, plus more to taste

For garnish

• 1/2 head cabbage, shredded
• 1 large white onion, diced
• 6 radishes, sliced into half moons
• 6 limes, quartered
• 4 tbsp Mexican oregano
• 6 arból chiles, finely chopped

For cooking water

• water, as needed

Steps

1. Place the pork, 1 head of garlic, 3 bay leaves and half an ½ onion in a large pot and just cover with about 6 cups water.
2. Bring the water to a boil and then reduce the heat to a simmer. Cook for 45 minutes. The pork is done when you can easily pull it apart with your fingers. If the pork doesn't pull apart easily after 45 minutes, cook for another 15 minutes.

   45-60 min

3. When the pork is cooked remove it from the cooking liquid and set aside. Strain the broth into a bowl and set aside.
4. Shred the pork with your fingers into 1 inch long pieces.
5. Remove the stems, seeds and veins from the 5 chiles and discard.
6. Place the 5 chiles, 3 cloves garlic and ½ white onion in a pot and just cover with about 3 cups water.
7. Bring to a boil and then turn off the heat. Allow the 5 chiles to rest for 15 minutes to reconstitute them. Notice how the chiles have expanded and become pliable from absorbing the water.

   15 min

8. Add the 5 chiles, ½ onion, 1 garlic, 1 tbsp oregano and soaking liquid to your blender. Blend for 1 minute until smooth.
9. Strain the blended chile base. Discard the chile pulp that remains.
10. In a pot, heat 3 tbsp oil over medium-high heat and pour in the chile base. Reduce the heat to a simmer.
11. Cook for 30 minutes until the base has thickened and darkened in color.

    30 min

12. Drain the canned 2 25 oz cans hominy and rinse.
13. Put the rinsed 2 25 oz cans hominy in a large pot and cover with 2 inches water.
14. Simmer while you are preparing the pork and chile base.
15. Pour the prepared chile base into the 2 25 oz cans hominy.
16. Add the pork broth and shredded pork.
17. Add 2 tsp sea salt.
18. Bring to a boil then reduce the heat and simmer for 30 minutes.

    30 min

19. Adjust the 3 tsp salt as necessary.
20. Shred the ½ head cabbage.
21. Dice the ½ onion.
22. Slice the radish into half-moons.
23. Quarter the 6 limes.
24. Finely chop the 3 arból chiles.
25. Place each garnish into individual serving bowls.
26. Ladle the pozole into individual bowls to serve.
27. Each person garnishes their pozole as desired.
28. Enjoy.

Nutrition

Per serving

kcal

280

protein

25 g

carbs

29 g

fat

8 g

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