A deeply comforting Mexican stew of meltingly tender pork, hominy, and a rich red broth infused with guajillo and ancho chiles. Serve piping hot with crisp radishes, shredded cabbage, fresh lime, and crunchy tostadas for the ultimate fresh contrast.
Ingredients
- 700 g boneless pork shoulder
- 300 g pork spareribs
- 800 g cooked white hominy in a jar or can
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 2 pieces yellow onion
- 5 cloves garlic
- 2 leaves bay leaf
- 2 tsp dried Mexican oregano or standard dried oregano
- 1/2 tsp ground cumin
- 1 tbsp neutral oil
- to taste fine salt
- to taste freshly ground black pepper
- 2.2 l water
- 200 g green cabbage
- 8 pieces red radishes
- 2 pieces lime
- 1 piece red onion
- 0.5 bunches fresh cilantro
- 8 pieces crispy corn tostadas or plain tortilla chips
Method
- Place the pork shoulder, ribs, a portion of the onion and garlic, bay leaves, salt, and water in a large Dutch oven or heavy pot; bring gently to a simmer, skimming off any foam until the broth runs clear, and cook until the meat begins to turn tender.
- While the pork simmers, stem and seed the dried chiles, then toast them in a dry skillet over medium heat just until fragrant with notes of raisin, sweet tobacco, and toasted chile, taking care not to let them scorch.
- Remove from heat, cover the toasted chiles with very hot water, and let steep until pliable and deep red.
- Blend the rehydrated chiles with a splash of their soaking liquid, the remaining onion, garlic, oregano, ground cumin, and black pepper until completely smooth and thick.
- Heat the oil in a saucepan, strain the chile puree through a fine-mesh sieve directly into the hot oil, and cook, stirring frequently, until the sauce darkens, thickens, and smells of sun-dried tomato and toasted spices.
- Once the pork is fork-tender, lift it from the pot, discard any bones, and shred or chop into bite-sized pieces; strain the broth if necessary to maintain a clear base.
- Return the broth, shredded pork, drained hominy, and fried red chile sauce to the pot; simmer gently until the hominy blossoms, softens, and the broth takes on a glossy, deep red hue.
- Taste and adjust seasoning with salt; the pozole should be deeply savory, well-rounded, and lightly spicy, with a broth fluid enough to sip from a spoon.
- Ladle piping hot into deep bowls and serve alongside finely shredded cabbage, sliced radishes, diced red onion, fresh cilantro, lime wedges, dried oregano to crush between your fingers, and crisp tostadas on the side.
Nutrition
Per serving
- Energy
- 432.1 kcal
- Protein
- 24.71 g
- Carbohydrate
- 30.95 g
- Fat
- 23.03 g
- Fibre
- 5.72 g
- Calcium
- 93.87 mg
- Iron
- 4.22 mg
- Magnesium
- 112.29 mg
