Ultimate Restaurant-Style Pozole Rojo

Składniki

Pork & Broth •

4 Ibs pork shoulder (bone-in preferred), cut into large chunks •

2 pork shanks •

1-2 Ibs pork neck bones or spine bones •

Optional: 1 pig's foot for extra collagen/body •

1 large white onion, halved •

1 whole head garlic, halved crosswise •

3 bay leaves •

2 tbsp kosher salt to start •

1 tosp Mexican oregano •

16 cups water

Chile Base •

10 dried guajillo chiles •

4 dried ancho chiles •

2 dried pasilla chiles •

2 dried arbol chiles •

1 small morita chipotle •

4 garlic cloves •

1/2 white onion •

1 tsp cumin •

1 tsp Mexican oregano •

1-1.5 cups chile soaking liquid

Hominy • 3 large cans white hominy (25 oz each), drained and rinsed

Traditional Garnishes •

Finely shredded cabbage •

Diced white onion •

Thin sliced radishes •

Lime wedges

•Mexican oregano •

Crushed chile de arbol •

Tostadas or warm corn tortillas • Optional: avocado and cilantro

Wskazówki

Method Step 1: Build the Stock Add pork shanks, bones, pig's foot (if using), onion, garlic, bay leaves, oregano, salt, and water to the stock pot. Bring to a boil and skim foam aggressively tor a cleaner broth. Lower to a gentle simmer and cook 2.5-3 hours.

Step 2: Add the Pork Shoulder Add pork shoulder chunks after the broth has developed. Simmer another 1.5-2 hours until extremely tender.

Step 3: Prepare the Chiles Remove stems and seeds from all dried chiles. Toast lightly in a dry pan for 10-15 seconds per side - do not burn. Soak in hot water 15-20 minutes until softened.

Step 4: Blend the Chile Sauce Blend softened chiles with garlic, onion, cumin, oregano, and soaking liquid until completely smooth. Strain through a mesh strainer. For restaurant-quality texture, strain twice.

Step 5: Fry the Chile Paste Heat 1-2 tbsp lard or neutral oil in a skillet. Carefully fry the chile puree for 5-10 minutes until darker, richer, and aromatic.

Step 6: Shred the Pork Remove pork shoulder and shanks from broth. Discard bones, onion, garlic, and bay leaves. Shred pork into large bite-sized pieces and return to broth.

Step 7: Finish the Pozole Add fried chile sauce and hominy to the broth. Simmer gently another 45-60 minutes so the hominy absorbs flavor.

Step 8: Final Seasoning Taste repeatedly for salt. Pozole requires more salt than many soups. The broth should taste rich, savory, chile-forward, and deeply porky.

Step 9: Serve Traditionally Serve with cabbage, onion, radish, oregano, lime, tostadas, and chile flakes so everyone customizes their own bowl.

Notatki

Chef Tips • Pozole tastes even better the next day. • Do not overuse cumin—this is not chili con carne. • Mexican oregano matters for authentic flavor.

• Leave a little fat in the broth for richness. • Low, gentle simmering produces the best texture.