Mexican
Pozole
A celebratory red pozole with tender pork, blooming hominy, and a brick-red chile broth built for crisp, fresh garnishes.
8 servings · 60 minutes prep · 270 minutes cook
Ingredients
Main
- 3 lb bone-in pork shoulder, cut into large pieces
- 1 lb dried prepared white pozole corn
- 1 1/2 lb pork neck bones or trotters
- 14 cups water, divided
- 1 white onion, halved
- 10 garlic cloves, divided
- 2 bay leaves
- 2 tbsp kosher salt, divided
- 7 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 dried chile de arbol, stemmed
- 1 tsp Mexican oregano
- 1/2 tsp cumin seeds, toasted
Directions
Method
- Rinse the dried prepared white pozole corn and soak it in plenty of water for 12 hours. Drain.
- Simmer the soaked pozole corn with 8 cups of the water until the kernels bloom and are tender, 2-2 1/2 hours.
- In a separate stockpot, simmer the pork shoulder, pork neck bones or trotters, 6 cups of the water, white onion, 6 of the garlic cloves, bay leaves, and 1 tablespoon of the kosher salt, skimming often, until the pork is tender, 2-2 1/2 hours.
- Toast the guajillo chiles, ancho chiles, and chile de arbol briefly in a dry skillet until fragrant but not scorched. Soak in hot water for 15 minutes, then drain.
- Blend the soaked chiles with the remaining 4 garlic cloves, Mexican oregano, cumin seeds, 1 teaspoon of the kosher salt, and 1 cup pork broth until smooth. Strain.
- Remove the pork and shred it into large pieces. Strain the broth, then combine the bloomed corn, pork broth, chile puree, and shredded pork in the stockpot.
- Simmer until the broth is brick-red, aromatic, and integrated, 45-60 minutes. Adjust with the remaining kosher salt as needed.
