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Red Pozole
Red Pozole
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Prep Time:
20 minutes
Cook Time:
370 minutes
Total Time:
390 minutes
Indulgent pork and sweet corn hominy in comforting, classic red pozole - a cozy New Year's favorite for cold days.
Ingredients:
  • 2.5 pounds pork shoulder, cut into 2-inch chunks
  • 2.5 pounds pork shanks
  • 1.5 pounds pork feet
  • 1 medium yellow onion, peeled, but left whole
  • 1 medium carrot, peeled and cut in half
  • 2 stalks celery, cut in half
  • 2 tablespoons kosher salt, or more to taste
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons ground cumin
  • 3 large bay leaves
  • 4 quarts water, divided
  • 2 tablespoons dried Mexican oregano
  • 12 medium garlic cloves, unpeeled
  • 3 ounces dried guajillo chiles, stemmed and seeded
  • 1 ounce dried ancho chiles, stemmed and seeded
  • 2 (30 ounce) cans white hominy, drained and rinsed
Instructions:
  • Chill the pork shoulder. Combine pork shanks and feet in a large pot on the stove with onion, carrot, celery, salt, pepper, cumin, and bay leaves. Pour in 3 quarts water and bring to a simmer over high heat.
  • Remove any foam that has formed on the surface, then sprinkle Mexican oregano into the pot, rubbing it between your hands for extra flavor. Lower the heat to medium-low and simmer until the pork is tender and falls off the bone easily, approximately 3 ½ hours.
  • As the pork simmers, gently heat unpeeled garlic cloves in a dry pan over medium heat. Roast the cloves, shaking occasionally, until slightly charred outside and beginning to soften inside. Transfer to a bowl to cool.
  • Put guajillo and ancho chile peppers in a 4-cup liquid measuring cup and cover them with some simmering broth from the pot using a strainer. Let soak while the pork simmers.
  • Once the pork is fully cooked, place a strainer over a large bowl. Use a slotted spoon to transfer the pork and vegetables into the strainer.
  • Peel the cooled garlic and add to the chile pepper and broth. Blend the mixture with an immersion blender until smooth.
  • Strain the pureed chiles into the broth pot, using a spoonful or two of broth to help it through, if necessary. Pour the remaining 1 quart of water through the strainer, then add the pork shoulder and simmer over medium-low heat.
  • Once the pork shoulder is simmering, debone the pork shanks and then proceed to cut the shanks and feet into smaller pieces.
  • After 1 ½ hours of simmering the pork shoulder, introduce diced shanks and feet to the pot. Mix in hominy and let it all simmer until the pork is very tender, approximately 1 more hour. Occasionally remove any fat from the top and add more salt if desired.

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