Pozole Rojo Recipe (Red Posole)

🧂 Ingredients

• 3 pounds pork shoulder

  bone-in preferred, cut into large 2-3 inch chunks
• 1.5 pounds hamhocks

  (See RECIPE NOTES for other options)
• 1 large white onion

  quartered
• 2 carrots

  rough chopped
• 2 stalks celery

  rough chopped
• 1 large head garlic

  peeled
• 2 bay leaves
• Salt to taste
• 4 quarts water
• 3 15- ounce cans white hominy

  drained and rinsed
• 4-5 guajillo peppers

  1 ounce by weight
• 4-5 ancho peppers

  2 ounces by weight
• 1 small white onion

  rough chopped
• 5 garlic cloves
• 1 teaspoon dried Mexican oregano
• 1 teaspoon dried thyme
• ½ teaspoon cumin

  optional
• Salt and pepper to taste
• 1 tablespoon vegetable oil
• Shredded lettuce, sliced radish, chili flakes, chopped cilantro, lime wedges, chopped onion, hot sauce, avocado (as desired)

Instructions

• 1 To a large pot, add the pork shoulder, ham hocks (or other pork you’re using),
  onion, carrot, celery, garlic, bay leaves and salt. Pour in the water. It should
  cover the ingredients. Bring to a boil, then reduce heat and simmer for 2-2.5
  hours, or until the pork is fall apart tender. Skim the fatty foam that rises to
  the top of the pot periodically.
• 2 Remove the pork from the pot and shred it with forks. Cover the shredded meat
  and set aside.
• 3 Strain the stock and discard the solids (spent vegetables and any bones). Return
  the strained stock to the large pot and keep at a simmer.
• 4 While the pozole stock is cooking, toast the ancho peppers and guajillo peppers
  in a hot pan 1 minute per side, or until they puff up slightly and darken in
  color. This helps to release their oils.
• 5 Cool, then remove the stems and seeds.
• 6 Add the lightly toasted peppers to a large glass bowl with the onion and garlic.
  Cover with very hot water and soak for 20 minutes, or until the peppers are very
  soft.
• 7 Transfer the soaked peppers, onion, garlic, Mexican oregano, thyme, cumin, and
  salt and pepper to a food processor with 1 cup of the soaking liquid. Process
  until smooth.
• 8 Strain the sauce into separate bowl.
• 9 Heat the vegetable oil in a large pan to medium heat and add the red sauce.
  Simmer for 10 minutes to let the flavors develop. Set aside until ready to use.
• 10 Swirl the red sauce into the simmering stock. Add the hominy and reserved
  shredded pork. Taste and adjust for salt.
• 11 Simmer for 10 more minutes to heat through.
• 12 Serve the pozole rojo into bowls and top with your chosen garnish, or serve the
  garnish on the side for diners to garnish as desired.

Nutrition Info