Pozole Rojo

Ingredients

• 1 kg Pork ham hocks (Pata cut)
• 1 kg Pork shoulder (Slice or cut as needed for the pot)
• 5 Red onions (Chopped)
• 12 Garlic (Minced)
• Pork stock (Enough to reach the top of the pot)
• White hominy (Maiz blanco; quantity not specified)
• 200 g Guajillo and/or ancho chiles (Deseeded; use to taste)
• 2 Bay leaves (For seasoning)
• 3 tbsp Dried oregano (For the blending mixture)
• 1 tbsp Ground cumin (For the blending mixture)
• 5.5 Garlic (5–6 cloves; for the blending mixture)
• 1 Red onion (Roughly sliced; for the blending mixture)
• Salt (To taste)
• Black pepper (To taste)
• Oil (For searing and sautéing)
• Corn tortillas (For serving)
• Cabbage (Sliced; for topping)
• Red radish (Sliced; for topping)
• Cilantro (Chopped; for topping)
• 1 Lime (For serving)

Steps

1. 1

   Heat oil in a large pot. Add the ham hocks and sear them for a few minutes, then remove them from the pot.

2. 2

   Add the chopped red onions and minced garlic to the pot. Sauté until softened.

3. 3

   Pour in enough pork stock to reach the top of the pot, then bring the mixture to a boil.

4. 4

   While the stock comes to a boil, deseed the guajillo and/or ancho chiles. Add the chiles to the pot and season with salt and pepper to taste.

5. 5

   Reduce the heat and let the mixture simmer for about 1 hour.

6. 6

   Place the dried oregano, cumin, 5–6 garlic cloves, and roughly sliced red onion into a heat-safe blender. Ladle some of the hot mixture from the pot into the blender, then blend until smooth.

7. 7

   Pour the blended mixture back into the pot and stir to combine.

8. 8

   Add the pork shoulder, along with the ham hocks, hominy, and a bay leaf. Let the pozole simmer for about 20–30 minutes, until the pork is cooked.

9. 9

   Serve the pozole with sliced cabbage, sliced red radish, chopped cilantro, lime, and corn tortillas.

Notes

The source does not specify the amount of hominy, the amount of pork stock, or the quantity of oil. It also says to add sliced pork and ham hocks in the final simmer, while the ingredient list identifies the pork shoulder but does not specify how it should be cut. Use a heat-safe blender as stated, and handle hot liquid carefully.

Nutrition per serving

• main
• soup
• Mexican
• pozole
• pork
• spicy
• stovetop
• family-style