Red Pork Pozole Recipe

Red Pork Pozole Recipe

from mexicanfoodjournal.com
110 min
12 servings

Authentic Red Pork Pozole - a simple, earthy, rich and satisfying dish. Pork and hominy in a mildly spicy chile broth garnished with shredded cabbage, diced onion, sliced radish, and Mexican oregano finished with a squirt of lime juice.

Ingredients

  • 3 pounds boneless pork leg (or pork shoulder)
  • 2 25 oz. cans of hominy (drained and rinsed)
  • 5 ancho chiles
  • 5 guajillo chiles
  • 1/2 white onion
  • 3 arból chiles (optional, use if you want a spicier broth)
  • 3 cloves of garlic + 1 head of garlic
  • 1 tbsp Mexican oregano
  • 3 bay leaves
  • 3 tsp sea salt + to taste
  • 1/2 head of cabbage (shredded)
  • 1 large white onion (diced)
  • 6 radishes (sliced into half moons)
  • 6 limes quartered
  • 4 tbsp Mexican oregano
  • 6 arból chiles (finely chopped)
  • Salt as needed

Directions

  1. 1

    The first steps are done in separate pots at the same time.

  2. 2

    Place the pork, head of garlic a few bay leaves and half an onion in a large pot and just cover with water (about 6 cups).

  3. 3

    Remove the stems, seeds and veins from the chiles and discard.

  4. 4

    Drain the canned hominy and rinse.

  5. 5

    Now it is time to bring all of the ingredients together.

  6. 6

    Shred the cabbage.

  7. 7

    Ladle the pozole into individual bowls to serve.