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Red Chile Pork Pozole

I could eat pozole year round! But I especially love a big hot bowl of pozole during the fall and holiday season! it's a must for family gatherings and parties!
Course Main Course, Soup
Cuisine Mexican
Prep Time 40 minutes
Cook Time 3 hours 37 minutes
Total Time 4 hours 17 minutes
Servings 8 Servings

Ingredients

Ingredients

  • 3 1/2 pounds pork butt shoulder or boneless country ribs
  • 1 white onion quartered
  • 1 head of garlic whole bulb
  • 8-9  large chile guajillo if you can't find guajillo, use California or ancho
  • 14 oz. cans Mexican style Hominy (maiz pozolero). I like alot of hominy, so I always add extra.
  • 1 TBS Mexican oregano
  • 2 Tsp Crushed chile de arbol or chile piquin or to taste
  • Salt to taste
  • Traditionally you would also add 1 or two trotters, pig's feet to cook with the pork. I did not add them this time.

Garnishes

  • Shredded green cabbage or lettuce
  • sliced radishes
  • Lemon or lime wedges
  • diced white onion
  • chopped cilantro optional
  • Red pepper flakes arbol, piquin or even some fresh chile serrano...or both!
  • Dried  Mexican oregano

Instructions

Directions

  • Remove the stems and seeds from the dried chile peppers, transfer to a sauce pan, cover with water and cook at a low boil for 15 minutes. Drain the water, transfer peppers to blender, add 1 cup of water and 1 1/2 tsps. of salt, blend until smooth, strain through wire mesh strainer and set aside. Note: If you feel comfortable toasting the dried chiles on a preheated comal(griddle), toast them for 20-30 seconds per side before softening them in water.
  • If you are adding the pig's feet, cook them first for 1 hour and then add the pork with onion, garlic and salt to taste.
  • Slice the pork into 1 1/2 to 2  inch pieces and transfer to a large pot. Cover w/ water(about 12 cups), add the quartered onion, whole bulb of garlic and about 1 tablespoon of kosher salt. Bring to a boil, lower the heat, cover partially and cook for a good 2 1/2 to 3 hours, skimming the top. When pork is really  tender and pulls apart easily, it's ready.
  • Using a slotted spoon, remove the garlic and onion from the stock. Return heat to medium.  Add the 2 cans of drained hominy, 2 full teaspoons of  Mexican oregano(crushed),crushed chile de arbol, 1 cup of water, and the red chile puree. Stir well to combine. Bring to a boil, taste for salt. Cook for another 45 minutes.  
  • If you have time to let the pozole' cook for a longer period of time, then do so. I think it always taste better, the longer it cooks.
  • Some of the traditional garnishes for Pozole are lettuce or cabbage(shredded),sliced radishes, diced white onion, oregano, crushed chile piquin and lemon or lime. Sometimes I like to add cilantro and minced chile serrano to mine.

Notes

To prepare the pozole with the dried maiz pelado like I used in the video:
Soak 14 ounces of Goya brand Maiz Mote Pelado overnight in plenty of water. Next day, drain water and cover with fresh water. Heat to medium heat. When it comes up to a boil, reduce to a simmer and continue cooking for 2 hours or until some of thr maiz begins to bloom and tear open. Not all the maiz will bloom. When the maiz is tender, it's ready! Canned hominy has a slightly softer bite.