Name: Pozole Rojo Like Abuela’s
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 3 pounds bone-in pork butt, chopped into 2-inch pieces (save the bone); 1 and 1/2 teaspoons kosher salt (for searing pork); 2 tablespoons vegetable oil, divided; 10 cups water; 1 large yellow or white onion, roughly chopped; 10 cloves garlic, smashed and left whole; 3 tablespoons roasted chicken bouillon base; 3 large bay leaves; 2 teaspoons cumin; 2 teaspoons kosher salt (or sea salt to taste); 6 dried ancho chiles; 8 dried guajillo chiles; 3 dried chile de arbol (or more for extra spice); 1 tablespoon oil (for toasting chiles); 2 cloves garlic (whole for sauce); 1 quarter white onion (roughly chopped for sauce); 2 and 1/2 teaspoons oregano (preferably Mexican oregano); 1/2 teaspoon kosher salt (for sauce); 4 cups hominy, drained (from two 25-ounce cans); 1 teaspoon white vinegar; 2 limes, cut into wedges; 1 (10-ounce) package angel hair shredded cabbage; 10 radishes, very thinly sliced; 3/4 white onion, finely diced; 1 cup cilantro, chopped; 10 tostadas or tortilla chips; 1 sliced avocado (optional); Mexican crema or sour cream (optional)

Ingredients

Scale

3 pounds bone-in pork butt, chopped into 2-inch pieces (save the bone)
1 and 1/2 teaspoons kosher salt (for searing pork)
2 tablespoons vegetable oil, divided
10 cups water
1 large yellow or white onion, roughly chopped
10 cloves garlic, smashed and left whole
3 tablespoons roasted chicken bouillon base
3 large bay leaves
2 teaspoons cumin
2 teaspoons kosher salt (or sea salt to taste)
6 dried ancho chiles
8 dried guajillo chiles
3 dried chile de arbol (or more for extra spice)
1 tablespoon oil (for toasting chiles)
2 cloves garlic (whole for sauce)
1 quarter white onion (roughly chopped for sauce)
2 and 1/2 teaspoons oregano (preferably Mexican oregano)
1/2 teaspoon kosher salt (for sauce)
4 cups hominy, drained (from two 25-ounce cans)
1 teaspoon white vinegar
2 limes, cut into wedges
1 (10-ounce) package angel hair shredded cabbage
10 radishes, very thinly sliced
3/4 white onion, finely diced
1 cup cilantro, chopped
10 tostadas or tortilla chips
1 sliced avocado (optional)
Mexican crema or sour cream (optional)

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Instructions

Select and chop the pork into 2-inch pieces.
Sear the pork in a stockpot with vegetable oil until golden brown.
Add water, onion, garlic, bouillon, bay leaves, cumin, and salt; bring to a boil, then simmer for 1.5 hours.
Toast dried chiles in oil, then blend with onion and garlic in water.
Strain the chile mixture back into the pan, add oregano, and simmer for 10 minutes.
Skim the broth, add vinegar, strained chile sauce, and hominy, simmer for another 1 to 1.5 hours.
Prepare toppings and serve with pozole in bowls.

Notes

For deeper flavors, let pozole sit overnight in the refrigerator before reheating.
Adjust spice levels by modifying the number of chile de arbol or removing seeds for milder flavor.

Author: Jesseca
Prep Time: 30 minutes
Cook Time: 3 hours
Category: Soup
Method: Simmering
Cuisine: Mexican

Nutrition

Calories: 350
Sugar: 2
Sodium: 800
Fat: 20
Saturated Fat: 8
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 30
Fiber: 6
Protein: 22
Cholesterol: 75