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Pork pozole rojo with hominy, cabbage and radishes in a clay bowl

Pozole Rojo de Puerco (Red Pork Pozole)

Anahi
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 8

Ingredients
  

  • 2 ½ pounds boneless pork shoulder cut into large pieces
  • 1 tablespoon oil
  • 1 medium white onion divided
  • 4 cloves garlic
  • 4 dried guajillo chiles stemmed and seeded
  • 2 dried ancho chiles stemmed and seeded
  • 8 cups low-sodium chicken broth or water
  • 50 ounces canned white hominy drained and rinsed
  • 2 teaspoons Mexican oregano
  • 1 bay leaf
  • 1 teaspoon fine salt plus more to taste
  • ½ teaspoon finely grated orange zest
  • shredded cabbage sliced radishes, chopped onion, lime wedges and tostadas, for serving

Instructions
 

  • Remove stems and seeds from the chiles and rinse. Cover with hot water in a small saucepan, simmer gently 5 minutes, then turn off the heat and soak 15 minutes.
  • Blend the softened chiles with 1 cup soaking water, half the onion and the garlic until smooth. Strain if desired.
  • Pat the pork dry. Heat oil in a large heavy pot over medium-high heat and brown the pork in batches. Return all pork to the pot.
  • Add the chile purée, broth, remaining onion half, oregano, bay leaf and salt. Bring to a simmer, partially cover and cook gently 1½ to 2 hours, until the pork pulls apart easily. Skim as needed and add water if the broth reduces too much.
  • Discard the onion half and bay leaf. Shred or cut the pork into bite-size pieces. Add the drained hominy and simmer uncovered 20 minutes.
  • Stir in orange zest, taste and adjust salt. Serve with cabbage, radishes, chopped onion, lime and tostadas.