Pork Pozole Rojo 🍲🐷

Name: Pork Pozole Rojo 🍲🐷
Total time: 10800 s
Yield: About 13 servings
Ingredients: 1.65 lbs pre-cooked hominy (750 grams); 2 medium white onions; 6 bay leaves; 2 heads garlic; 9 1/2 quarts water (9 liters); Salt, to taste; 2.2 lbs pork shoulder (can use head, leg, or butt) (1 kg); 1.1 lbs pork backbone (500 grams); 1.1 lbs pork shank (500 grams); 1.1 lbs pork snout (500 grams); 5 dried guajillo chiles; 2 dried ancho chiles; 1 medium Roma tomato; 5 whole cloves; 5 allspice berries; 3 large garlic cloves; 1/2 onion; 1 tablespoon chicken bouillon powder; as needed Water,; as needed Oil,; Marjoram, to taste; Salt, to taste; Cumin, to taste; as needed Tostadas,; as needed Sliced radishes,; as needed Shredded lettuce or cabbage,; as needed Chopped onion,; as needed Lime wedges,

ary @torticook

September is coming, and what better way to celebrate than with a delicious pork pozole rojo.

ary @torticook

September is coming, and what better way to celebrate than with a delicious pork pozole rojo.

Saved

Ingredients

About 3 hours

About 13 servings

For cooking the hominy
1.65 lbspre-cooked hominy (750 grams)
2medium white onions
6bay leaves
2 headsgarlic
9 1/2 quartswater (9 liters)
Salt, to taste
For the pozole
2.2 lbspork shoulder (can use head, leg, or butt) (1 kg)
1.1 lbspork backbone (500 grams)
1.1 lbspork shank (500 grams)
1.1 lbspork snout (500 grams)
Red sauce
5dried guajillo chiles
2dried ancho chiles
1medium Roma tomato
5whole cloves
5allspice berries
3large garlic cloves
1/2onion
1 tablespoonchicken bouillon powder
as neededWater,
as neededOil,
Marjoram, to taste
Salt, to taste
Cumin, to taste
For serving
as neededTostadas,
as neededSliced radishes,
as neededShredded lettuce or cabbage,
as neededChopped onion,
as neededLime wedges,

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Steps

About 3 hours

1

COOKING THE HOMINY 🌽: In a large pot, bring the water to a boil over high heat. Meanwhile, rinse the pre-cooked hominy until the water runs clear and there are no bits of debris. Remove the tips from any kernels that still have them.
2

Remove the outer layer from the onions and cut a cross on top to release their flavor. Slice off the tops of the garlic heads without peeling them. Add all the ingredients except the salt to the pot with the hot water. Stir, cover, and cook for 1 hour.
3

PORK 🐷: Rinse all the pork pieces thoroughly with plenty of water to remove any impurities (excess blood, debris, hairs, etc.) and cut into chunks for easier cooking.
4

After the hominy has cooked for 1 hour, add the pork to the pot, stir, cover again, and cook for another 30 minutes. After this time, add 4 tablespoons of salt. Continue cooking.
5

RED SAUCE 🍅: Boil the tomato in plenty of water. While it's cooking, remove the stems and seeds from the chiles and add them to the same pot as the tomato to cook. Once everything is cooked, turn off the heat and let them rest.
6

Once cooled, blend the tomato and chiles with the remaining ingredients except the oil, using two cups of the cooking water from the chiles and tomato.
7

Once blended, heat oil in a large saucepan and strain the red sauce into the pan. Sauté, stirring, until it begins to boil.
8

POZOLE 🍲: By this point, about 2 hours will have passed since you started. Remove the onion pieces, garlic heads, and bay leaves from the pot. Add the red sauce to the large pot with the pork and hominy. Stir and let it simmer a bit longer so all the flavors combine.
9

Uncover and adjust salt if needed. Now it's time to serve—enjoy it plain or topped with shredded lettuce or cabbage, sliced radishes, and chopped onion. Ready! Enjoy this delicious dish and the festivities.