2 arbol chiles, rinsed and seeded, can leave for spicy
1 TB chili powder
2 tsp ground cumin
1 1/2 tsp salt
4 cloves garlic
2 1/2 pounds pork shoulder, cut into large 4 inch chunks
1 TB salt
1 tsp freshly ground black pepper
2 TB oil
6 cups broth (i used 1/2 beef and 1/2 chicken)
2 cans Juanita's white hominy, drained & rinsed
1 TB dried Mexican oregano
Instructions
Add 3 cups of water and the dried chiles to a
medium pot. Bring to a boil over high heat,
cover, remove from heat and let soak for 15
minutes.
Carefully transfer the softened chiles and hot
water to large blender with the remaining cup of
water, chili powder, cumin, salt and garlic.
Blend until smooth.
Pour mixture through colander to sift out seeds
and outside skin. Set aside.
Mix together 1TB salt and 1 tsp pepper. Use this
mix to coat all sides of the pork. Heat oil in
large pot and sear on all sides until nicely
browned.
Pour the red chile sauce over the meat and scrape
the bottom of the pan to loosen all the brown
bits. Stir in the broth, hominy and dried
oregano.
Bring the pot to a boil, reduce the heat to low,
cover and simmer for 2 1/2 hours until the pork is
fall apart tender.
Remove pork from pot. Shred the pork with fork
removing large portions of fat and return the
shredded pork to the pot. You can additional
broth if you would like the pozole to be juicier.
Serve with toppings such as thinly sliced cabbage,
sliced radishes, and lime.
Originally Submitted
2/14/2025
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