Pozole Rojo
Guajillo-arbol broth, slow-braised pork, hominy and radish and lime.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
The garnish tray IS the dish - radish crunch, cabbage cool, lime sharpness all cut the deep chile broth. Skip them and you lose half the point.
Ingredients
Everything below makes 6 servings.
- 2 lbboneless pork shouldercut into 2-inch chunks
- 2 canscanned white hominydrained and rinsed
- 6dried guajillo chilesstems and seeds removed
- 2dried ancho chilesstems and seeds removed
- 3dried chiles de arbolstems removed
- 1 mediumwhite onionquartered, plus extra for garnish
- 8garlic clovessmashed
- 2bay leaves
- 1 tbspdried oregano (Mexican preferred)
- 1 tspground cumin
- 2 tbspolive oil
- 2½ tspkosher salt
- 6radishesthinly sliced (garnish)
- ¼ headgreen cabbagethinly shredded (garnish)
- 3limecut into wedges
- ¼ cupfresh cilantrochopped (garnish)
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 480calories
- 36gprotein
- 32gcarbs
- 22gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Cut pork into 2-inch chunks. Pat dry.
- Stem and seed guajillo and ancho chiles. Stem the arbols.
- Quarter onion (set aside extra finely diced onion for garnish). Smash 8 garlic cloves.
- Drain and rinse hominy. Thinly slice radishes; shred cabbage; chop cilantro; wedge limes.
Sear pork
Heat olive oil in dutch oven over medium-high. Season pork with salt. Sear in batches 3 min per side until golden. Remove.
12 min · hands onBuild broth
Return pork to pot. Add 8 cups water, quartered onion, garlic, bay leaves, salt. Bring to simmer, skim foam, cover slightly, simmer 90 min until pork is fork-tender.
90 min · hands offToast and soak chiles
While pork braises: toast chiles in a dry skillet over medium 30-60 sec per side until fragrant. Transfer to bowl, cover with 2 cups hot water from the pozole pot, soak 15 min.
18 min · hands offBlend chile sauce
Blend soaked chiles and 1.5 cups of their soaking water and cumin and 2 cloves of the cooked garlic from the pot until smooth. Strain through fine-mesh sieve back into the pot.
5 min · hands onFinish
Stir hominy and oregano into the chile-spiked broth. Simmer 30 min more to meld. Shred pork lightly with two forks in the pot. Taste - adjust salt.
30 min · hands offServe
Ladle pozole into bowls. Pass radishes, shredded cabbage, diced onion, cilantro, lime wedges, and dried oregano at the table - each person dresses their own bowl.
3 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Use chicken thighs; simmer 30 min instead of 2 hr. Saves about 90 minutes.
What keeps
Pozole tastes BETTER day 2 - the broth deepens. Keeps 4 days in the fridge, freezes 2 months.
Always store garnishes separately and add fresh per bowl.
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