StovetopMexican
Pozole rojo
Pork shoulder, dried red chile, hominy. A bowl that is the meal. Cabbage, radish, lime, oregano at the table.
Made it?
3 hr 30 min · 35 min hands-on · pull 195°F · rest 10 min
Ingredients
8 lb on the fire · ~4.4 lb to the table · 9 plates at 8 oz
- pork shoulder, chunks8 lb
- dried guajillo chiles6
- ancho chiles2
- onion1
- garlic cloves6
- white hominy, rinsed2 cans
- kosher salt2 tsp
- to finishcabbage, radish, lime, oregano
Method
- 1
Simmer the pork with onion and salt 90 minutes. Skim.
- 2
Toast and soak the chiles. Blend with garlic and a cup of the broth. Strain into the pot.
- 3
Hominy in. 45 minutes more until the pork gives. Rest 10. Bowls, cabbage, radish, lime, oregano. Not a chili.
If you don’t have it
- pork shoulder → pork neck. Keep the same pull. Leaner cooks faster and dries sooner.
- pork shoulder, chunks → What you actually have, if it is the same muscle family. Neck and trotter add body. Shoulder alone still works.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min
- With this dish, try making homemade crema.
In the morning, or an hour before the bowls. Stir, rest. Lime if you want it sharper.
10 min