Easy Pork Pozole Rojo

Name: Easy Pork Pozole Rojo
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 lb boneless pork shoulder, cut in 2-inch chunks; 1 onion, halved, and 6 cloves garlic; 2 tsp salt and 1 tbsp dried oregano; 10 cups water; 6 dried guajillo chiles and 2 ancho chiles, stemmed and seeded; 2 cans (25 oz each) white hominy, drained; Toppings: shredded cabbage, sliced radishes, lime wedges, chopped onion, tortilla chips

Tender pork and hominy in a brick-red broth made from dried chiles. Everyone adds their own crunchy toppings at the table.

Prep25 min

Cook2 hr

Total2 hr 25 min

Serves8

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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BlenderFor smooth soups and sauces

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8-inch chef's knifeFor all the chopping

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Ingredients

3 lb boneless pork shoulder, cut in 2-inch chunks

1 onion, halved, and 6 cloves garlic

2 tsp salt and 1 tbsp dried oregano

10 cups water

6 dried guajillo chiles and 2 ancho chiles, stemmed and seeded

2 cans (25 oz each) white hominy, drained

Toppings: shredded cabbage, sliced radishes, lime wedges, chopped onion, tortilla chips

Steps

Put the pork, onion, 3 garlic cloves, salt, oregano and water in a large pot. Simmer partly covered for 1 1/2 hours, skimming off foam.

Meanwhile, cover the chiles with hot water and soak 20 minutes. Blend them with 1 cup soaking water and the remaining garlic until smooth.

Pour the chile sauce through a strainer into the pot. Add the hominy.

Simmer 30 minutes more until the pork is very tender. Shred it a little with a spoon and add salt to taste.

Serve with the toppings.

TipIn a slow cooker, cook everything except toppings on low for 8 hours.