Pozole Rojo
Pozole rojo: slow-simmered pork shoulder and hominy in a broth of guajillo and ancho chillies, served with shredded cabbage, radishes, lime and tostadas. Serves 4.
800g
2piece
6clove
2piece
6piece
2tsp
2,500ml
6piece
3piece
1tsp
2tsp
1tsp
2tbsp
200g
8piece
4piece
8piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 800g | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 6clove | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 6piece | — | — | |
| 6 | | 2tsp | — | — | |
| 7 | | 2,500ml | — | — | |
| 8 | | 6piece | — | — | |
| 9 | | 3piece | — | — | |
| 10 | 4piece | — | — | ||
| 11 | | 1tsp | — | — | |
| 12 | | 2tsp | — | — | |
| 13 | | 1tsp | — | — | |
| 14 | | 2tbsp | — | — | |
| 15 | 800g | tinned, drained weight | — | ||
| 16 | | 200g | — | — | |
| 17 | | 8piece | — | — | |
| 18 | | 4piece | — | — | |
| 19 | | 8piece | — | — |
Lower the pork shoulder into the large heavy pot.
Pork shoulder · 800 g
Peel the white onion, discarding the papery skin.
White onion · 1 piece
Drop the onion halves into the pot with the pork.
Peel 3 garlic cloves and add them whole to the pot.
Garlic · 3 cloveTuck the bay leaves into the pot.
Bay leaf · 2 pieceAdd the black peppercorns to the pot.
Black peppercorns · 6 pieceAdd the salt to season the broth.
Salt · 2 tspPour the water into the pot until the pork is well covered.
Water · 2,500 mlBring the pot to a vigorous boil over high heat, then skim off any grey foam that rises to the surface with a spoon.
Reduce the heat to a gentle simmer, partially cover, and cook until the pork is completely tender and pulls apart easily, about 90 minutes.
Lift the pork shoulder out of the broth onto the chopping board, leaving the broth in the pot.
Use two forks to pull the pork into large, rough shreds, discarding any large pieces of fat or gristle.
Use scissors to snip off the stems of the guajillo chillies, then tear them open and shake out the seeds.
Dried guajillo chillies · 6 piece
Transfer the prepared guajillo chillies to the medium saucepan.
Use scissors to snip off the stems of the ancho chillies, then tear them open and shake out the seeds.
Dried ancho chillies · 3 pieceAdd the prepared ancho chillies to the saucepan with the guajillos.
Snip the stems off the chiles de árbol with scissors, leaving the seeds in for heat.
Add the prepared chiles de árbol to the saucepan.
Peel the second white onion, discarding the papery skin.
White onion · 1 pieceCut the peeled onion into four rough wedges.
Add the onion quarters to the saucepan with the chillies.
Peel the remaining 3 garlic cloves and add them to the saucepan.
Garlic · 3 cloveAdd the cumin seeds to the saucepan.
Cumin seeds · 1 tspCrumble the dried oregano into the saucepan.
Dried oregano · 2 tspAdd the dried marjoram to the saucepan.
Dried marjoram · 1 tspLadle enough hot pork broth from the pot into the saucepan to just cover the chillies, about 500 ml.
Bring to a simmer over medium heat and cook for 15 minutes until the chillies are completely soft and rehydrated.
Take the pan off the heat and leave the chillies to cool in their liquid for 10 minutes, then pour them into the blender, filling it no more than half full.
Remove the centre cap from the blender lid, cover the hole with a folded kitchen cloth, and blend, starting on low and then on high, until completely smooth.
Add the lard to the large frying pan.
Lard · 2 tbsp
Set the pan over medium-high heat and warm the lard until it shimmers and is fully melted.
Pass the red chilli sauce through the sieve directly into the hot lard, pressing with a spoon to push it through — it will sizzle and spit, so stand back.
Stir constantly and fry the sauce in the hot lard for 4 to 5 minutes until it darkens slightly and smells deeply toasted.
Fish the onion halves, garlic, bay leaves and peppercorns out of the pork broth with a slotted spoon and discard them, then scrape in the fried chilli paste.
Drain and rinse the hominy corn, then add it to the pot.
Return the pulled pork to the pot and stir everything together.
Simmer uncovered over medium-low heat for 30 minutes, stirring occasionally, until the hominy has absorbed the flavours of the broth and the soup has thickened slightly.
Slice the cabbage into very fine, thin shreds.
White cabbage · 200 gTransfer the shredded cabbage to a small bowl to serve as a garnish.
Slice the radishes into thin rounds.
Radish · 8 pieceTransfer the sliced radishes to a small bowl to serve alongside.
Place the limes on the chopping board.
Lime · 4 pieceTransfer the lime wedges to a small bowl for serving.
Arrange the tostadas on a serving plate ready for the table.
Tostadas · 8 piece
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 800 g | | Lower the pork shoulder into the large heavy pot.⏱ 10sResultPork shoulder |
| 2 | 1 piece | | Peel the white onion, discarding the papery skin.⏱ 30sResultPeeled onion |
| 3 | Peeled onionstep 2 | | Cut the peeled onion in half through the root.⏱ 10sResultHalved onions |
| 4 | Halved onionsstep 3 | | Drop the onion halves into the pot with the pork.⏱ 5sResultHalved onions and pork shoulder |
| 5 | 3 clove | | Peel 3 garlic cloves and add them whole to the pot.⏱ 10sResultHalved onions and pork shoulder and garlic |
| 6 | 2 piece | | Tuck the bay leaves into the pot.⏱ 5sResultPork shoulder mixture |
| 7 | 6 piece | | Add the black peppercorns to the pot.⏱ 5sResultPork shoulder mixture |
| 8 | 2 tsp | | Add the salt to season the broth.⏱ 5sResultPork shoulder mixture |
| 9 | 2,500 ml | | Pour the water into the pot until the pork is well covered.⏱ 15sResultPork shoulder mixture |
| 10 | — | | Bring the pot to a vigorous boil over high heat, then skim off any grey foam that rises to the surface with a spoon.⏱ 5 minResultSkimmed pork broth |
| 11 | — | | Reduce the heat to a gentle simmer, partially cover, and cook until the pork is completely tender and pulls apart easily, about 90 minutes.⏱ 1 hr 30 minResultPork broth with cooked pork |
| 12 | — | | Lift the pork shoulder out of the broth onto the chopping board, leaving the broth in the pot.⏱ 20sResultPork broth with cooked porkused in step 27 |
| 13 | — | | Use two forks to pull the pork into large, rough shreds, discarding any large pieces of fat or gristle.⏱ 2 minResultPulled porkused in step 37 |
| 14 | 6 piece | | Use scissors to snip off the stems of the guajillo chillies, then tear them open and shake out the seeds.⏱ 1 minResultTrimmed guajillo chillies |
| 15 | Trimmed guajillo chilliesstep 14 | | Transfer the prepared guajillo chillies to the medium saucepan.⏱ 5sResultTrimmed guajillo chillies |
| 16 | 3 piece | | Use scissors to snip off the stems of the ancho chillies, then tear them open and shake out the seeds.⏱ 45sResultTrimmed ancho chillies |
| 17 | Trimmed ancho chilliesstep 16 | | Add the prepared ancho chillies to the saucepan with the guajillos.⏱ 5sResultTrimmed ancho chillies and trimmed guajillo chillies |
| 18 | 4 piece | | Snip the stems off the chiles de árbol with scissors, leaving the seeds in for heat.⏱ 30sResultTrimmed chiles de árbol |
| 19 | Trimmed chiles de árbolstep 18 | | Add the prepared chiles de árbol to the saucepan.⏱ 5sResultTrimmed ancho chillies and trimmed guajillo chillies and trimmed chiles de árbol |
| 20 | 1 piece | | Peel the second white onion, discarding the papery skin.⏱ 30sResultPeeled onion |
| 21 | Peeled onionstep 20 | | Cut the peeled onion into four rough wedges.⏱ 15sResultQuartered white onion |
| 22 | Quartered white onionstep 21 | | Add the onion quarters to the saucepan with the chillies.⏱ 5sResultQuartered white onion and trimmed ancho chilly mixture |
| 23 | 3 clove | | Peel the remaining 3 garlic cloves and add them to the saucepan.⏱ 10sResultQuartered white onion and trimmed ancho chilly mixture |
| 24 | 1 tsp | | Add the cumin seeds to the saucepan.⏱ 5sResultQuartered white onion and trimmed ancho chilly mixture |
| 25 | 2 tsp | | Crumble the dried oregano into the saucepan.⏱ 5sResultQuartered white onion and trimmed ancho chilly mixture |
| 26 | 1 tsp | | Add the dried marjoram to the saucepan.⏱ 5sResultQuartered white onion and trimmed ancho chilly mixture |
| 27 | Pork brothstep 12 | | Ladle enough hot pork broth from the pot into the saucepan to just cover the chillies, about 500 ml.⏱ 20sResultPork broth mixture |
| 28 | — | | Bring to a simmer over medium heat and cook for 15 minutes until the chillies are completely soft and rehydrated.⏱ 15 minResultSoftened chillies |
| 29 | Softened chilliesstep 28 | | Take the pan off the heat and leave the chillies to cool in their liquid for 10 minutes, then pour them into the blender, filling it no more than half full.⏱ 10 minResultSoftened chillies |
| 30 | — | | Remove the centre cap from the blender lid, cover the hole with a folded kitchen cloth, and blend, starting on low and then on high, until completely smooth.⏱ 1 minResultSmooth red chilli sauceused in step 33 |
| 31 | 2 tbsp | | Add the lard to the large frying pan.⏱ 10sResultLard |
| 32 | — | | Set the pan over medium-high heat and warm the lard until it shimmers and is fully melted.⏱ 1 min |
| 33 | Smooth red chilli saucestep 30 | | Pass the red chilli sauce through the sieve directly into the hot lard, pressing with a spoon to push it through — it will sizzle and spit, so stand back.⏱ 30sResultSmooth red chilli sauce and lard |
| 34 | — | | Stir constantly and fry the sauce in the hot lard for 4 to 5 minutes until it darkens slightly and smells deeply toasted.⏱ 5 minResultFried red chilli paste |
| 35 | Fried red chilli pastestep 34 | | Fish the onion halves, garlic, bay leaves and peppercorns out of the pork broth with a slotted spoon and discard them, then scrape in the fried chilli paste.⏱ 1 min 30sResultFried red chilli paste |
| 36 | 800 g | | Drain and rinse the hominy corn, then add it to the pot.⏱ 15sResultFried red chilli paste and hominy corn |
| 37 | Pulled porkstep 13 | | Return the pulled pork to the pot and stir everything together.⏱ 10sResultPulled pork and fried red chilli paste and hominy corn |
| Fried red chilli paste and hominy cornstep 36 | |||
| 38 | — | | Simmer uncovered over medium-low heat for 30 minutes, stirring occasionally, until the hominy has absorbed the flavours of the broth and the soup has thickened slightly.⏱ 30 minResultPozole rojo brothused in step 47 |
| 39 | 200 g | | Slice the cabbage into very fine, thin shreds.⏱ 1 minResultFinely shredded cabbage |
| 40 | Finely shredded cabbagestep 39 | | Transfer the shredded cabbage to a small bowl to serve as a garnish.⏱ 10sResultFinely shredded cabbage |
| 41 | 8 piece | | Slice the radishes into thin rounds.⏱ 45sResultSliced Radishes |
| 42 | Sliced Radishesstep 41 | | Transfer the sliced radishes to a small bowl to serve alongside.⏱ 10sResultSliced Radishes |
| 43 | 4 piece | | Place the limes on the chopping board.⏱ 5sResultLime |
| 44 | Limestep 43 | | Cut each lime into 2 wedges.⏱ 30sResultLime wedges |
| 45 | Lime wedgesstep 44 | | Transfer the lime wedges to a small bowl for serving.⏱ 10sResultLime wedges |
| 46 | 8 piece | | Arrange the tostadas on a serving plate ready for the table.⏱ 10sResultTostadasused in step 48 |
| Total Time | 2 hr 50 min | ||
- Ladle the hot pozole generously into warmed soup bowls, making sure each bowl gets plenty of pork and hominy.
- Set 2 tostadas alongside each bowl and bring to the table with the shredded cabbage, sliced radishes and lime wedges for guests to add as they like.
| Nutrient | Per serving |
|---|---|
| 921kcal | |
| 38g | |
| 63g | |
| 23g | |
| 48g | |
| 5g | |
| 9g | |
| 536mg |
Pozole Rojo
Pozole rojo: slow-simmered pork shoulder and hominy in a broth of guajillo and ancho chillies, served with shredded cabbage, radishes, lime and tostadas. Serves 4.
What you’ll doYou will braise pork shoulder with aromatics for about 90 minutes until it shreds easily, then prepare a red chilli sauce by rehydrating dried guajillo, ancho and chile de árbol in hot broth, blending them smooth, and frying the paste in lard until deeply toasted. Finally you will simmer the fried sauce with the pork broth and hominy for 30 minutes, whilst preparing fresh garnishes to serve alongside.
Ingredients
- Pork shoulder800 g
- White onion2 piece
- Garlic6 clove
- Bay leaf2 piece
- Black peppercorns6 piece
- Salt2 tsp
- Water2,500 ml
- Dried guajillo chillies6 piece
- Dried ancho chillies3 piece
- Dried chile de árbol4 piece
- Cumin seeds1 tsp
- Dried oregano2 tsp
- Dried marjoram1 tsp
- Lard2 tbsp
- Hominy corn, tinned, drained weight800 g
- White cabbage200 g
- Radish8 piece
- Lime4 piece
- Tostadas8 piece