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Pozole Rojo
Pozole Rojo

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Pozole Rojo

Online recipe · as published / commonly shared

Servings: 6 to 8 · Prep 15 min · Cook 3 hr · Total 3 hr 15 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Mexican pork and hominy soup, red with dried chiles. Toppings go on the table.

For the Pork and Broth

Generously season all over with salt and pepper:

3 pounds boneless pork shoulder, trimmed of excess fat and cut into 2-inch cubes

Freshly ground black pepper

In a large stockpot or Dutch oven, add the pork shoulder and the pig’s feet, if using, with:

1 pound pig’s feet (optional)

1 whole white onion, peeled, ends trimmed (8 ounces; 227g)

5 medium cloves garlic, peeled and left whole

2 bay leaves

Add 2 1/2 quarts of water and 1 tablespoon salt:

1 tablespoon Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume

Bring to a boil over high heat. Reduce to low and cook, covered, about 1 hour. Adjust heat as needed, and skim any scum and fat that rises. Cook until a richly flavored broth forms and the pork is just beginning to turn tender.

For the Sauce

in a high-walled stainless-steel skillet, toast the chiles over medium-low heat until aromatic:

5 guajillo chiles, stems and seeds removed

4 California chiles, stems and seeds removed

2 ancho chiles, stems and seeds removed

Toast about 2 minutes, turning occasionally. Add 2 cups of water and bring to a boil. turn off the heat and soak until softened, about 5 minutes.

In a blender, blend the chiles with their soaking water and:

5 medium cloves garlic, roughly chopped

1/2 white onion, trimmed, halved, and roughly chopped (4 ounces; 113g)

1 teaspoon whole black peppercorns

1 teaspoon cumin seeds

1 tablespoon chicken bouillon powder such as Knorr brand or substitute with 1 teaspoon Diamond Crystal kosher salt

Blend until smooth, about 1 minute. Season with salt to taste.

After the pork has cooked for 1 hour in step 1, add:

Five 15-ounce cans white hominy (75 ounces total weight), drained and rinsed

Pour through a fine mesh strainer into the pork and broth:

the blended chile sauce

Continue on low heat, covered, about 2 more hours. Adjust to maintain a gentle simmer. Cook until the pork is fork-tender. Broth yield should be about 2 1/2 quarts. Discard the pig’s feet, onion, and bay leaves. Skim excess fat if needed. Season with salt.

For Serving

Ladle into individual bowls. Serve with toppings on the side to add at the table. The toppings are onion, radish, cabbage, avocado, oregano, and lime juice: Tostadas can be shattered into the soup or slathered in crema and eaten on the side:

Diced white onion

Thinly sliced radish

Thinly sliced cabbage

Cubed avocado

Dried Mexican oregano

Lime wedges

Tostadas or chicharrón

Crema

Citations

Cookbook ancestor

Affiliate: buy the book

Reference: Mexico One Plate at a Time by Rick Bayless (2000). Publisher: Scribner, 2000 edition, hardcover, ISBN 978-0684841861.

We put this together for personal use. See the citations. This is not a cookbook reprint.