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Pozole Recipe (Posole Rojo)

5 from 7 votes
Prep Time 10 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 15 minutes
Yield 8 servings (16 cups)
Category Lunch/Dinner
Cuisine Mexican
Author Jenni Lata

Description

Pozole is a traditional Mexican stew defined by its rich, dried chile-infused broth, namesake hominy, and slow-cooked meat–in this case tender cubes of pork shoulder. This recipe is based on one average-sized pork shoulder and makes a large batch, which is great for company or the freezer. Pile the garnishes tall and enjoy this classic cold-weather / under-the-weather / hangover comfort food.

Ingredients

Pozole Rojo

  • 1 (3 ½–4 pound) boneless pork shoulder (a.k.a. Boston butt)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons canola oil, divided
  • 3 fresh bay leaves
  • 1 tablespoons dried oregano
  • 2 ounces dried red chiles (about 10-12 chiles), such as New Mexico, Ancho or Guajillo, stems and seeds removed
  • 3 cups diced yellow onion
  • 4 large cloves garlic, peeled and smashed
  • 2 (25-ounce) cans white hominy, drained and rinsed
  • 1 whole chipotle in adobo + 1 tablespoon adobo sauce
  • ¼ cup finely chopped cilantro
  • 2 tablespoons freshly squeezed lime juice + more to taste

Serving

  • 2 cups thinly sliced cabbage
  • 1 cup finely diced yellow onion
  • ½ cup picked cilantro leaves
  • ½ cup thinly sliced radish
  • 1 cup crumbled queso fresco or Cotija cheese
  • tostadas or tortilla chips

Instructions

  • Trim pork shoulder of excess fat and sinew. Cut into 1-inch pieces (you should have about 3 pounds cubed pork after trimming). Season meat with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper.
  • Heat 2 tablespoons oil in large heavy-bottomed pot or Dutch oven (7–8 quart) over medium-high heat until shimmering. Add half of pork and sear until browned on all sides, about 5 minutes. Transfer pork to a bowl and repeat with remaining pork.
  • Return all meat back to pot, add 12 cups water and bring to a simmer, skimming off most of foam that rises to surface. Add 3 fresh bay leaves and 2 tablespoons oregano and return to a gentle simmer while you make chile purée.
  • Heat remaining 1 tablespoon canola oil in a separate medium (3-4 quart) heavy-duty pot over medium heat. Add 2 ounces dried chiles and toast over medium heat, stirring often, until blistered and beginning to blacken in spots, about 2 minutes. Add 3 cups diced onions and 4 cloves smashed garlic and sauté until fragrant and onions begin to soften, about 2–3 minutes. Ladle 3 cups simmering pork broth over top of chiles; cover pot and simmer until chiles and onions are tender, about 15 minutes.
  • Remove pot with chiles from heat and let cool for about 10 minutes. Transfer chile mixture (with its liquid) to a high-powered blender with 1 chipotle and 1 tablespoon adobo sauce. Blend until very smooth, about 1 minute.
  • Stir chile purée, 2 (25-ounce) cans drained hominy and 1 teaspoon salt into pot with simmering pork. Continue gently simmering until broth is rich and hominy and pork are tender, about 1 ½ hours.
  • Remove bay leaves and stir in 2 tablespoons lime juice and 1/4 cup chopped cilantro. Taste and season with additional salt and lime juice as needed.
  • Ladle pozole into wide bowls and garnish generously with your choice of toppings and a crunchy tostada broken over top.

Notes

Store pozole in an airtight container in the refrigerator for up to 5 days.
To freeze pozole, store it in either an airtight container or a resealable zipper-lock freezer bag for up to 3 months. Allow the pozole to thaw overnight in the refrigerator before reheating and serving. 

Nutrition

Serving: 2cupsCalories: 550kcalCarbohydrates: 29gProtein: 32gFat: 34gSaturated Fat: 11gCholesterol: 106mgSodium: 1360mgFiber: 5gSugar: 5g
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