Genoveva’s

Pozole Rojo

“I love making pozole every year during the holidays. It brings me close to my culture and my Mom.  She showed me how to make it and I have created this written recipe as best I can!”

-Genoveva Arellano

Ingredients:

  • 4 ounces dried guajillo (2-3) or ancho chiles (4-5), or a combination of both, and (1) pasilla chile 

  • Salt (plenty) 

  • 1 large (108 ounce, 6 lb 12 oz, 3 kg) can Mexican-style hominy, drained and rinsed 

  • 3 pounds pork shoulder (preferably with bone), cut into 1 to 1  1/2-inch cubes  

  • 8 cloves garlic, 4 cloves roughly chopped/minced, and 4 whole cloves 

  • 3 bay leaves 

  • 1 teaspoon ground cumin 

  • 2 tablespoons dry oregano (Mexican oregano, if available) 

    (Serves 12, double this recipe for a huge pot!)

Garnishes: 

  • 1/2 small cabbage, thinly sliced 

  • 1 bunch cilantro, chopped 

  • 1/2 white onion, chopped 

  • 2 avocados, chopped 

  • 4 limes, quartered 

  • 1 bunch red radishes, sliced thin 

  • 12 to 24 tostada shells (see Recipe Note) 

Instructions

Step 1: Boil 5 quarts of water

Fill a large 10 to 12 quart stockpot with 5 quarts of water. Set on heat to bring to a boil while you proceed with the next steps. 

While the chiles are heating, bring a medium pot with 3 cups of water to a simmer and remove from heat. Once the chiles have softened, add the chiles to the pot hot water and cover.  Let the chiles soak in the hot water for 15 to 20 minutes. 

Step 2: Heat the chiles, cover with 3 cups hot water

Remove and discard the stems, seeds, and large veins from the chili pods. Heat a cast iron pan on medium high and heat the chili pods for a couple minutes, until they begin to soften. Do not let them burn.

Step 3: Prepare the red sauce

Purée the chiles in a blender with 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4 cloves of garlic.  Strain the red sauce through a sieve, discarding the tough bits of the sauce.  I use a spatula to press the sauce through the sieve.  You may need to work in batches.  Set aside.  (You can make the red sauce in advance, day before to break-up the time.) 

Step 4: Brown the pork, add garlic

Heat a tablespoon or two of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces dry with paper towels. Sprinkle them generously with salt.  Careful with too much salt in this step.   

Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides.  Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute. 

Step 5: Add the pork and spices to a large pot of boiling water

Once the meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits at the bottom of the pan, and any garlic, and add those to the pot as well.  Dispose of any leftover oil/fat.  Add the rinsed hominy. 

Add bay leaves and cumin.  “Smoosh” oregano together with your hands and add to the soup as well.  TASTE soup for salt level.  Add more salt, as needed. Bring to a simmer, reduce the heat and cook for 15 minutes.  

Step 6: Add the red chili sauce to the pot with the pork and hominy

Stir well and TASTE for salt level again.  Add more salt, if needed.  Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered. 

Step 7: Cook for 3 hours until the pork is completely tender

Skim away excess fat. Taste for seasoning and add more salt to taste.  The soup should be brothy as you will be adding a lot of garnishes. Add more water if necessary to balance. 

Step 8: Assemble the garnishes

When getting ready to serve the pozole, you can prep the garnishes (slice the cabbage, chop the cilantro, etc.). To serve, arrange the garnishes in pretty bowls on the table and serve the pozole in large bowls.  Serve with tostada shells or tortilla chips. 

Enjoy!