Red Pozole Recipe

Ingredients

Ingredients

 4-5 pound pork shoulder with at least one large bone and some
skin washed, and cut into 4-inch squares. It ok to leave bones with some
meat on them.
 6 1/2 quarts water + 3 cups
 3 bay leaves
 15 garlic cloves peeled, divided
 1 large onion peeled, divided
 8 guajillo peppers
 optional 6 dried chiles de árbol *
 1 (6 lb 9 oz) can of hominy
 1 tablespoon dry oregano
 3 tablespoons salt

For garnish

 2-3 heads romaine or iceberg lettuce

 1-2 bunches of radish
 1-2 white onions
 5-6 limes or lemons
 2 bags of tostadas
 Instructions

1. Place meat into a big pot (I like to use the pot I use for tamales), pour in 6
1/4 quarts of water, bay leaves, 6 garlic cloves and half an onion. Cover and
bring to the boil over high heat. Then, lower the temperature to medium high
and let it cook at a medium boil for 1 - to 1 1/2 hours or until meat is cooked
and tender.
2. While meat is cooking, prepare the sauce, clean the hominy, and prep
garnishes: Pour 3 cups water into a separate pot to boil. Remove stems
and seeds from guajillo peppers and chiles de árbol (if using them). Don't
be afraid to cut them in half or in pieces if it is easier. Put them in a deep
bowl and add the rest of the garlic cloves and onion. Pour the 3 cups of
boiling water over them, cover and let it rest for at least 30 minutes. You
can leave them in the water until you are ready to make the salsa.
3. Wash the hominy kernels really well and leave them in a colander to
drain.
4. Wash and slice the lettuce and radishes. Chop onions.
5. About 5-10 minutes before meat is ready, pour the hydrated chiles,
garlic, and onion with the water into a blender. Add oregano and salt and
mix until smooth. Set aside.
6. When meat is cooked, remove it from the broth with a slotted spoon, but
leave the bones in the pot. Remove the bay leaves and any pieces of
onion and garlic you happen to find, but don't stress too much if you
cannot get them all out.
7. Add hominy and sauce from blender, stir with large spoon. Cover and
cook over high heat until boiling again. Then, lower temperature to
medium high and let it cook for another 20 minutes. Let rest for 5
minutes.
8. While hominy is cooking in the broth, shred the pork, and chop a piece of
the pork skin in small pieces, then add the meat back to the pot.
9. Top each bowl of pozole with mounds of lettuce, chopped onion,
radishes and a generous squeeze of lime or lemon.
10. Serve with tostadas.

Course: Mexican Classics

Cuisine: Mexican
Author: Silvia

Notes

* A note about chiles: chiles guajillos give a smoky flavor to the broth, but are
not spicy-hot. If you like spicy pozole, I would recommend either adding chiles
de árbol (you can add as many as you like, I would start with 6) or preparing a
spicy chile de árbol salsa and adding it to your bowl at serving.
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