Pozole Rojo {Pork & Hominy Stew}
Serves: 12
  • 8 cups broth, pork or chicken
  • 4 cups cooked and shredded Boston butt pork roast
  • 1 tsp. dried oregano (preferably Mexican)
  • 1 tsp. ground cumin
  • 4 oz. dried guajillo red chiles or ancho chiles (or a combination of both)
  • 3 cups boiling-hot water
  • ½ large white onion, diced
  • 2-3 garlic cloves, sliced
  • 1-2 tsp. salt
  • 2 Tbl. canola oil
  • two 30-ounce cans white hominy, rinsed and drained
For garnishes...
  • sliced radishes, avocado, cabbage, diced white onion, cilantro, limes, tostada shells
  1. Shred about 4 cups of cooked pork and reserve.
  2. For the red chili sauce, use scissors to cut the chiles lengthwise and remove the stems, large veins, and seeds. Heat a cast iron skillet over medium heat, working in batches add chiles in single layer, turning with tongs for about 1 minutes until slightly softened. Place the chiles in a medium sauce pan, add 3 cups boiling water, cover and allow to soak for at least 30 minutes.
  3. In a blender purée diced onion, sliced garlic, and 1 tsp. salt with chiles and soaking liquid until smooth. Strain sauce through a mesh seive to remove the tough bits.
  4. Add canola oil to cast iron skillet over medium heat and carefully sauté the chile paste for 3-4 minutes until smooth and thickened. Add more salt to taste.
  5. In a large dutch oven, combine broth with red chili sauce, oregano, and cumin. Bring to a boil, the reduce to a low simmer. Add in cooked pulled pork and rinsed and drained hominy. Simmer pozole 30 minutes and, if necessary, season with salt.
  6. Serve pozole with assorted garnishes and tostada shells.
Can begin recipe with 4 lbs. country style pork ribs, browned, then slow cooked in 4-5 quarts of water combined with the seasonings and the red chili sauce for 2-3 hours. Remove bones and skim fat before serving.
Recipe by Lemony Thyme at http://www.lemonythyme.com/pozole-rojo-pork-hominy-stew/