Ham AnChedda

Pozole Rojo

Name: Pozole Rojo
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 10 servings
Ingredients: 4 cups water, (divided); 6 guajillo chiles, (rinsed and seeded); 4 ancho chiles, (rinsed and seeded); 2 árbol chiles, (rinsed (seeds removed if you prefer a mild spice level); 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 ½ teaspoon kosher salt; 4 cloves garlic; 8 grams Mexican chocolate, (optional (about ⅛ disc); 2 ½ pounds pork shoulder, (cut into large 4-inch chunks); 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons oil; 6 cups broth (chicken, vegetable, or beef); 3 (15-ounce) cans white hominy, (drained and rinsed); 1 tablespoon dried Mexican oregano; thinly shredded cabbage, cilantro, diced onions, lime wedges, sliced radishes, Mexican oregano

10 servings

servings

25 minutes

active time

2 hours 25 minutes

total time

Start Cooking

Ingredients

4 cups water, (divided)

6 guajillo chiles, (rinsed and seeded)

4 ancho chiles, (rinsed and seeded)

2 árbol chiles, (rinsed (seeds removed if you prefer a mild spice level)

1 tablespoon chili powder

2 teaspoons ground cumin

1 ½ teaspoon kosher salt

4 cloves garlic

8 grams Mexican chocolate, (optional (about ⅛ disc)

2 ½ pounds pork shoulder, (cut into large 4-inch chunks)

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons oil

6 cups broth (chicken, vegetable, or beef)

3 (15-ounce) cans white hominy, (drained and rinsed)

1 tablespoon dried Mexican oregano

thinly shredded cabbage, cilantro, diced onions, lime wedges, sliced radishes, Mexican oregano

Directions

Make the chile sauce: Add 3 cups of water and the guajillo, ancho, and árbol chiles to a medium pot. Bring to a boil over high heat, cover, remove from heat, and let soak for 15 minutes.

Carefully transfer the softened chiles and the hot water to a large blender. Add the remaining fresh water, the chili powder, ground cumin, salt, garlic, and Mexican chocolate. Blend for 2-3 minutes until completely smooth. Set aside.

Prepare the meat: Season all sides of the pork with the salt and black pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the pork, and sear the meat on all sides until nicely browned.

Combine and cook: Pour in the red chile sauce and scrape the bottom of the pot with a wooden spoon to loosen all the brown bits. Stir in the broth, hominy, and dried oregano.

Bring the pot to a boil, reduce the heat to a low, cover, and simmer for 2 ½ hours until the pork is fall-apart tender.

Shred the pork with a fork or tongs (it should fall apart very easily). Taste and season with more salt, if necessary.

Serve with toppings such as thinly shredded cabbage, cilantro, lime juice, sliced radishes, diced onions, and dried Mexican oregano.

Nutrition

Serving Size

Calories

194 kcal

Total Fat

9 g

Saturated Fat

2 g

Unsaturated Fat

6 g

Trans Fat

0.01 g

Cholesterol

46 mg

Sodium

1698 mg

Total Carbohydrate

15 g

Dietary Fiber

5 g

Total Sugars

8 g

Protein

16 g