Name: Red Pozole
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Pork shoulder, cut into 2-inch chunks - 2 ½ pounds; Pork shanks - 2 ½ pounds; Pork feet - 1 ½ pounds; Yellow onion, peeled, but left whole - 1 medium; Carrot, peeled and cut in half - 1 medium; Celery, cut in half - 2 stalks; Kosher salt, or more to taste - 2 tablespoons; Freshly ground black pepper - 1 teaspoon; Ground cumin - 2 teaspoons; Bay leaves - 3 large; Water, divided - 4 quarts; Dried Mexican oregano - 2 tablespoons; Garlic cloves, unpeeled - 12 medium; Dried guajillo chiles, stemmed and seeded - 3 ounces; Dried ancho chiles, stemmed and seeded - 1 ounce; White hominy, drained and rinsed - 2 (30 ounce) cans

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Red Pozole

1. Pork shoulder, cut into 2-inch chunks - 2 ½ pounds

2. Pork shanks - 2 ½ pounds

3. Pork feet - 1 ½ pounds

4. Yellow onion, peeled, but left whole - 1 medium

5. Carrot, peeled and cut in half - 1 medium

6. Celery, cut in half - 2 stalks

7. Kosher salt, or more to taste - 2 tablespoons

8. Freshly ground black pepper - 1 teaspoon

9. Ground cumin - 2 teaspoons

10. Bay leaves - 3 large

11. Water, divided - 4 quarts

12. Dried Mexican oregano - 2 tablespoons

13. Garlic cloves, unpeeled - 12 medium

14. Dried guajillo chiles, stemmed and seeded - 3 ounces

15. Dried ancho chiles, stemmed and seeded - 1 ounce

16. White hominy, drained and rinsed - 2 (30 ounce) cans

How to cook deliciously - Red Pozole

1. Stage

Place pork shoulder in the refrigerator. Transfer pork shanks and feet into a large pot on the stove. Add onion, carrot, and celery, salt, pepper, cumin, and bay leaves. Pour in 3 quarts water. Turn heat to high and bring to a simmer.

2. Stage

Skim foam from the surface and add Mexican oregano, rubbing it between your hands as you drop it into the pot. Reduce heat to medium-low and simmer gently until pork is tender and will easily come off the bone, about 3 ½ hours.

3. Stage

While the pork is simmering, place unpeeled garlic cloves in a dry pan over medium heat. Roast the cloves, shaking the pan occasionally over the heat, until slightly charred on the outside and just starting to get soft on the inside. Remove from the heat and transfer into a bowl to cool.

4. Stage

Place guajillo and ancho chile peppers into a 4-cup liquid measuring cup and set a strainer over the top. Ladle some simmering broth from the pot into the strainer until chiles are covered. Let soak until the pork is finished simmering.

5. Stage

When pork is finished cooking, set a strainer over a large bowl. Remove pork and vegetables with a slotted spoon and place in the strainer.

6. Stage

Meanwhile, peel the cooled garlic cloves and add them to the chile pepper and broth mixture. Puree chile mixture with an immersion blender until smooth.

7. Stage

Pass pureed chiles through a strainer into the pot of broth. Add a spoonful or two of the broth to the pureed chiles to help it pass through the strainer if needed. Pour the remaining 1 quart of water through the strainer, then add the pork shoulder to the pot. Simmer over medium-low heat.

8. Stage

While the pork shoulder simmers, remove bones from pork shanks, then cut shanks and feet into smaller pieces.

9. Stage

Once the pork shoulder has simmered for 1 ½ hours, add diced shanks and feet to the pot. Stir in hominy and continue to simmer until pork is very tender, about 1 more hour. Skim any fat from the surface as it cooks and season with more salt if needed. Red Pozole. Chef John