Mexican Pozole Rojo

Ingredients

• ●*For the broth and meat:**
• ●3 lbs (1.4 kg) bone-in pork shoulder (or a combination of shoulder and pork neck bones)
• ●1 onion, quartered
• ●6 cloves garlic, peeled
• ●2 bay leaves
• ●1 tablespoon salt
• ●10 cups (2.4 L) water
• ●*For the chile sauce:**
• ●6 dried guajillo chiles, stemmed and seeded
• ●3 dried ancho chiles, stemmed and seeded
• ●2 dried chiles de árbol (for heat — adjust to taste)
• ●3 cloves garlic
• ●1 teaspoon cumin seeds (or ½ teaspoon ground)
• ●1 teaspoon dried oregano (Mexican oregano if possible)
• ●½ teaspoon black pepper
• ●1 tablespoon vegetable oil
• ●*For the pozole:**
• ●2 cans (29 oz / 822 g each) hominy, drained and rinsed (or 1 lb dried hominy, soaked overnight and cooked until tender)
• ●Salt to taste
• ●*Toppings (serve all — this is essential):**
• ●Shredded green cabbage
• ●Sliced radishes
• ●Diced avocado
• ●Dried oregano
• ●Crushed red pepper flakes or ground chile de árbol
• ●Lime wedges
• ●Sliced jalapeños
• ●Chopped cilantro
• ●Tostadas or tortilla chips

Method

1. **Simmer the pork.** Place the pork shoulder, onion, garlic, bay leaves, and salt in a large pot. Cover with 10 cups of water. Bring to a boil, skim any foam that rises, then reduce to a gentle simmer. Cook partially covered for 2 to 2½ hours, until the pork is completely tender and falling off the bone.
2. **Toast and soak the chiles.** While the pork simmers, heat a dry skillet over medium heat. Press each dried chile flat against the pan for 10-15 seconds per side until they darken slightly and become pliable and fragrant. Don't burn them. Place the toasted chiles in a bowl and cover with boiling water. Soak for 20 minutes until soft.
3. **Make the chile sauce.** Drain the softened chiles (reserve ½ cup of the soaking liquid). Place chiles in a blender with the garlic, cumin, oregano, pepper, and reserved soaking liquid. Blend until very smooth, scraping down sides as needed. Add a splash more liquid if necessary to get the blender moving. Strain through a fine-mesh sieve — this removes any remaining bits of skin and creates a silky sauce.
4. **Fry the sauce.** Heat the vegetable oil in a medium saucepan over medium-high heat. Pour in the strained chile sauce (it will splatter — be ready). Fry, stirring frequently, for 5-7 minutes until the sauce darkens and thickens. This step intensifies the flavor dramatically.
5. **Shred the pork.** Remove the pork from the broth. Shred into bite-sized pieces using two forks, discarding bones and excess fat. Strain the broth and skim the fat.
6. **Assemble the pozole.** Return the strained broth to the pot. Add the fried chile sauce and hominy. Bring to a simmer and cook for 30 minutes to let the flavors meld. Add the shredded pork back in. Taste and adjust salt.
7. **Serve** in deep bowls with all toppings laid out on the table. The toppings aren't optional — the contrast of crunchy cabbage, cool avocado, sharp radish, and bright lime against the rich broth is what makes pozole great.
8. *Storage:** Refrigerate for up to 5 days. Freezes beautifully for up to 3 months. The flavors deepen with time. Keep toppings separate and add fresh when serving.