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How To Make Pork Pozole Rojo

Ingredients
  

  • 6 pounds pork pozole mix trotters, neck bones, and pork shoulder cubes
  • 5 quarts water
  • 1 onion peeled and quartered
  • 1 head garlic peeled and crushed
  • 2 bay leaves
  • 8 ounces dried Guajillo chile pods
  • 1 tablespoon Mexican dry oregano
  • 1 teaspoon cumin
  • 1 can 108 ounces hominy, drained

Garnishes:

  • 1 cabbage shredded
  • 2 bunches radishes stemmed and sliced thinly
  • 1 onion peeled and chopped
  • 1 bunch cilantro stemmed and chopped
  • limes cut into wedges
  • tostadas

Instructions
 

  • Step 1: In a large deep pot, combine pork and water. Bring to a boil, skimming scum that floats on top. When the broth clears, add onion, garlic, bay leaves, and 2 tablespoons of salt.
  • Step 2: Lower heat, cover and simmer for about 1 to 1 1/2 hours, adding more water in 1 cup increments as needed to maintain about 4 quarts.
  • Step 3: Remove stems off chili pods. Pry open and remove seeds.
  • Step 4: In a bowl, soak in about 2 cups warm water for about 30 minutes or until softened.
  • Step 5: In a blender, process softened chilies and the soaking liquid until smooth. Using a fine mesh sieve, strain the red sauce to remove any stray bits and pieces.
  • Step 6: Add red sauce to the pot of simmering meat. Add Mexican oregano and cumin. Add hominy.
  • Step 7: Continue to simmer, covered, for about 1 to 1 1/2 hours or until meat is fork-tender. Season with salt to taste.
  • Step 8: Ladle soup into bowls and garnish with toppings. Serve piping hot with tostadas and lime wedges. Enjoy!