Pozole Rojo

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 2 oz dried guajillo or ancho chiles (3–4 whole)
• 4 cups chicken or pork broth
• 2 cans (15 oz each) canned white hominy, drained
• 4 whole garlic cloves, smashed
• 1 tsp cumin
• 2 whole lime (for juice and wedges)
• 1 combination radishes, jalapeños, fresh cilantro, and crispy tortilla strips (for topping)

Instructions

1. 1

   Toast dried chiles in a large pot over medium heat for 30 seconds until fragrant, shaking the pan. Remove, discard stems and seeds, then soak in 1 cup hot broth for 5 minutes.

2. 2

   Blend soaked chiles with soaking liquid until smooth. Strain through a fine mesh to remove any bits.

3. 3

   Heat oil in the same pot over medium-high. Brown pork cubes in batches, 3–4 minutes per batch, until edges are golden. Don't stir constantly — let them sear.

4. 4

   Pour in remaining broth and chile puree. Add smashed garlic and cumin. Bring to a boil, then lower heat and simmer 8 minutes until pork is tender.

5. 5

   Stir in drained hominy and juice of 1 lime. Simmer 2 more minutes until hominy is heated through.

6. 6

   Ladle into bowls. Top with thinly sliced radishes, jalapeños, cilantro, lime wedges, and crispy tortilla strips.

Tools you’ll need

• large pot or Dutch oven (5-quart+)
• wooden spoon
• fine-mesh strainer
• blender or immersion blender
• ladle
• sharp knife and cutting board

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