Pozole Rojo Recipe

Name: Juno & The Peacocks Pozole Rojo Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 cups hominy (canned or dried); 2 lbs pork shoulder, cut into chunks; 8 cups chicken broth; 6 pieces dried guajillo chiles, stems and seeds removed; 2 pieces dried ancho chiles, stems and seeds removed; 4 cloves garlic cloves, minced; 1 medium onion, chopped; 1 tsp cumin; 1 tsp salt; 1 tsp black pepper; 2 cups cabbage, shredded; 1 cup cilantro, chopped; 1 cup radishes, thinly sliced; 2 pieces lime wedges

Inspired by Juno & The Peacock

Time2h 30m

Serves6

Cabbage, cilantro, radish

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Frequently paired with

The best thing to pair and share with Pozole Rojo

Selected to serve

Golden Cadillac

Torada Reposado Tequila, Lime Juice, Agave, Italian Orange Liqueur, Salt Rim

sweet · citrusy · smooth

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Ingredients

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Main Ingredients

4 cups hominy (canned or dried)

2 lbs pork shoulder, cut into chunks

8 cups Chicken broth

6 pieces dried guajillo chiles, stems and seeds removed

2 pieces dried ancho chiles, stems and seeds removed

4 cloves Garlic cloves, minced

1 medium onion, chopped

1 tsp Cumin

1 tsp Celtic sea salt

1 tsp black pepper

2 cups cabbage, shredded

1 cup cilantro, chopped

1 cup radishes, thinly sliced

2 pieces Lime wedges

Method

Cooking Instructions

Prepare the Chiles

In a saucepan, bring water to a boil. Add the guajillo and ancho chiles, and let them simmer for about 10 minutes until softened. Drain and blend with a bit of broth until smooth. Set aside.

Cook the Pork

In a large pot, combine the pork shoulder, chicken broth, onion, garlic, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until the pork is tender.

Add Hominy and Chile Sauce

Once the pork is tender, remove it from the pot and shred the meat. Return the shredded pork to the pot, add the hominy and the blended chile sauce, and stir well. Simmer for another 30 minutes.

Prepare the Garnishes

While the pozole is simmering, prepare the garnishes: shred the cabbage, chop the cilantro, and slice the radishes.

Serve

Ladle the pozole into bowls and serve hot, garnished with shredded cabbage, cilantro, radishes, and lime wedges on the side.