Pozole Rojo

• pork shoulder, cubed1000g
• hominy, drainedcanned is fine800g
• dried guajillo chili, stemmed, seeded4 piece
• dried ancho chili, stemmed, seeded2 piece
• garlic6 clove
• onion, halved1 piece
• oreganomexican preferred2 tsp
• bay leaf2 piece
• cabbage, shreddedfor serving200g
• radish, thinly slicedfor serving4 piece
• lime, cut into wedges2 piece

Method

1. 1

   Simmer pork shoulder with onion, garlic, bay leaf, and salt for 90 minutes until very tender.

   Skim foam in the first 10 minutes for a clean broth.

2. 2

   Toast dried guajillo and ancho chilies in a dry pan until fragrant; soak in hot water 15 min.

   Don't burn the chilies — bitterness is hard to fix.

3. 3

   Blend soaked chilies with garlic, oregano, and a ladle of pork broth into a smooth sauce; strain.

4. 4

   Stir the chili sauce and drained hominy into the pork pot; simmer 30 minutes.

5. 5

   Shred the pork directly in the pot; taste and adjust salt.

6. 6

   Serve in bowls with shredded cabbage, sliced radish, lime, and oregano on the side.

   The toppings make it — don't skimp.

Per serving

415

kcal

32g

protein

38g

carbs

14g

fat