No dish evokes childhood memories of spending the holidays in Mexico quite like Pozole Rojo. It’s typically made for larger family gatherings as it is a dish that is meant to be shared. The soupy broth is spicy and savory and the pork is tender, while the hominy gives it a unique flavor that is reminiscent of Christmas in Mexico City. I love Blackbird Farm for the pork, Little River Farm for the produce and you can find the chiles at Price Rite or your local Spanish market. Double the recipe to serve a crowd.
Ingredients
- 3 pounds Blackbird Farms pork butt, diced into 1-inch cubes
- 2 tablespoons kosher salt, plus more for seasoning
- 2 teaspoons chili powder
- 1 teaspoon freshly ground black pepper
- 2 tablespoons neutral cooking oil, plus more for chiles
- 3 dried guajillo chiles
- 3 dried ancho chiles
- 2 small dried chiles de árbol
- 3 cups water
- 1 small white Spanish onion, peeled and chopped, plus more for garnish
- 2 large garlic cloves, peeled and roughly chopped
- ¾ cup fresh cilantro (it’s OK to leave some trimmed stems), plus leaves for garnish
- 4–6 cups vegetable stock
- 2 (14 ounce) cans elote pozole hominy, drained* (see Note)
- 2 teaspoons dried oregano
- Fresh limes for serving
- Thinly sliced radish for garnish
Preparation
Season the diced pork with salt, chili powder and black pepper and toss to coat evenly. Let the pork rest for at least 20 minutes.
In the meantime, heat 1 to 2 teaspoons cooking oil in a saucepot over medium heat and toast the chiles for about 5 minutes. Do not let them burn! Once they are toasted, pour water into the pot, add the onion and garlic and bring to a boil. Keep a rolling boil until the chiles are soft (approximately 10 minutes). Remove from heat and let steep for about 20 minutes.
In a large heavy-bottomed pot or Dutch oven, heat oil over medium-high heat until shimmering. Add the pork and brown it in 2 to 3 batches so you don’t overcrowd the pan, tossing occasionally. Once all the pork is browned, remove any excess fat and return pork to the pot.
In a blender, purée the chiles, onions, garlic and cilantro and pour the purée and vegetable stock into the pot with the pork. Bring to a boil and reduce to a steady simmer for 1 hour. Skim fat and add the hominy and dried oregano and cook at a low simmer for an additional 45 minutes.
To serve, ladle hot Pozole Rojo into warm bowls and give each a squeeze of fresh lime juice or serve with a wedge on the side. Garnish with minced onions, fresh cilantro and radishes. Enjoy!
*Note: If doubling the recipe, use 3 cans hominy.
