Red Pork Pozole Recipe
User Reviews
4.1
Red Pork Pozole Recipe
Description
Red Pork Pozole starts with simmering pork leg or shoulder with garlic, onion, and bay leaves to create a flavorful broth. Once tender, the pork is shredded and the broth strained. Separately, ancho and guajillo chiles are soaked and blended with garlic and onion to make a vibrant chile sauce, with optional arbol chiles added for spiciness. The sauce is combined with the broth and pork to complete the stew. Canned hominy is rinsed and included as the characteristic maize ingredient in pozole.
The stew offers a balanced flavor of smoky chiles, tender pork, and the creamy texture of hominy. Traditional garnishes like shredded cabbage, diced onion, radishes, lime wedges, oregano, and chopped arbol chiles provide contrasting freshness, crunch, and brightness to the rich broth.
Serving pozole with its garnishes allows diners to customize each bowl. This dish is a comforting and substantial meal suitable for family dinners or festive occasions.
Adding a pinch of cumin can deepen the broth's flavor, and substituting chicken stock for water in the broth enhances richness. Adjust salt seasoning gradually to taste during cooking for best results.
Ingredients
Pozole
- 3 pounds pork leg or pork shoulder, boneless
- 2 25 oz. hominy drained and rinsed, canned
- 5 ancho chiles
- 5 guajillo chiles
- ½ white onion
- 3 arbol chiles optional, use if you want a spicier broth
- 3 cloves garlic + 1 head
- 1 tablespoon Mexican oregano
- 3 bay leaf
- 3 teaspoon sea salt 3 tsp. is the minimum. Add ½ tsp. at a time then stir well. Taste and repeat until the desired flavor is reached, to taste
Garnishes
- ½ cabbage shredded, head
- 1 white onion diced, large
- 6 radish sliced into half moons
- 6 lime quartered
- 4 tablespoon Mexican oregano
- 6 arbol chiles finely chopped
- salt as needed
Instructions
FIRST STEPS
- The first steps are done in separate pots at the same time.
Pork and Pork Broth
- Place the pork, head of garlic a few bay leaves and half an onion in a large pot and just cover with water (about 6 cups).
- Bring the water to a boil and then reduce the heat to a simmer. Cook for 45 minutes. The pork is done when you can easily pull it apart with your fingers. If the pork doesn't pull apart easily after 45 minutes, cook for another 15 minutes.
- When the pork is cooked remove it from the cooking liquid and set aside. Strain the broth into a bowl and set aside.
- Shred the pork with your fingers into 1" long pieces.
Chile Base
- Remove the stems, seeds and veins from the chiles and discard.
- Place the chiles, clove of garlic, and ½ white onion in a pot and just cover with water (about 3 cups).
- Bring to a boil and then turn off the heat. Allow the chiles to rest for 15 minutes to reconstitute them. Notice how the chiles have expanded and become pliable from absorbing the water.
- Add the chiles, onion, garlic oregano, and soaking liquid to your blender. Blend for 1 minute until smooth.
- Strain the blended chile base. Discard the chile pulp that remains.
- In a pot, heat 3 tablespoons of oil over medium-high heat and pour in the chile base. Reduce the heat to a simmer.
- Cook for 30 minutes until the base has thickened and darkened in color.
Hominy
- Drain the canned hominy and rinse.
- Put the rinsed hominy in a large pot and cover with 2" of water.
- Simmer while you are preparing the pork and chile base.
NEXT STEPS
Assembling Your Pozole
- Now it is time to bring all of the ingredients together.
- Pour the prepared chile base into the hominy.
- Then add the pork broth and shredded pork.
- Add 2 teaspoons of sea salt.
- Bring to a boil then reduce the heat and simmer for 30 minutes.
- Adjust the salt as necessary.
Prepare the Garnishes
- Shred the cabbage.
- Dice the onion.
- Slice the radish into half-moons.
- Quarter the limes.
- Finely chop the arból chile.
- Place each garnish into individual serving bowls.
FINAL STEPS
Serving
- Ladle the pozole into individual bowls to serve.
- Each person garnishes their pozole as desired.
- The final step is to enjoy!
Notes
- Alternate spellings like "posole" or "pazole" refer to the same traditional dish.
- Adding a pinch of cumin to the broth enhances its depth of flavor.
- Replace some or all water with chicken stock to increase richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 899mg | 37% |
| Potassium | 843mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 4340IU | 87% |
| Vitamin C | 30.2mg | 34% |
| Calcium | 93mg | 9% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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