Name: Pozole Rojo
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8 servings
Ingredients: 3 pound boneless pork shoulder (cut into 2-inch chunks); 10 cup water; 1 white onion (halved); 6 clove garlic cloves (peeled); 2 bay leaves; 2 teaspoon kosher salt; 6 dried guajillo chiles (stemmed and seeded); 3 dried ancho chiles (stemmed and seeded); 3 clove garlic cloves (peeled); 1 teaspoon dried Mexican oregano; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 2 can white hominy (25 oz each) (drained and rinsed); 2 cup shredded green cabbage; 6 radishes (thinly sliced); ½ white onion (finely diced); 2 limes (cut into wedges); 1 tablespoon dried Mexican oregano (for sprinkling)

Instructions

Simmer the pork
Simmer the pork:
In a large stockpot, combine 3 pounds pork shoulder chunks, 10 cups water, 1 halved white onion, 6 garlic cloves, 2 bay leaves, and 2 teaspoons kosher salt. Bring to a boil, skim off any foam, then reduce the heat, cover partially, and simmer for 1½ hours.
Toast the chiles
Toast the chiles:
Meanwhile, toast 6 guajillo and 3 ancho chiles in a dry skillet over medium heat for 20 to 30 seconds per side, until fragrant. Place them in a bowl, ladle 2 cups of the hot pork broth over them, and soak for 20 minutes.
Blend the sauce
Blend the sauce:
Blend the chiles and their soaking broth with 3 garlic cloves, 1 teaspoon Mexican oregano, 1 teaspoon cumin, and 1 teaspoon kosher salt until completely smooth.
Combine
Combine:
Remove and discard the onion, garlic, and bay leaves from the pot. Pour the chile sauce through a fine-mesh strainer into the pot, pressing on the solids. Add 2 cans drained hominy and simmer for 45 minutes more, until the pork is very tender.
Shred and serve
Shred and serve:
Break the pork into bite-size pieces with a spoon, taste, and adjust the salt. Ladle the pozole into bowls and let everyone top their own with shredded cabbage, sliced radishes, diced onion, a pinch of oregano, and a squeeze of lime.

Tips

Toast the chiles just until fragrant; burnt chiles make the broth bitter. Straining the chile sauce gives pozole its silky, restaurant-style broth. For pozole de pollo, use 3 pounds bone-in chicken thighs and simmer for 40 minutes before adding the sauce.

Storage

Store pozole without toppings in the refrigerator for up to 4 days or freeze for up to 3 months. Keep the toppings separate and prep them fresh when serving.