Pozole Rojo

• servings: 8 servings
• active time: 15 minutes
• total time: 2 hours 15 minutes

Ingredients

2 ounces dried ancho chiles

2 ounces dried guajillo chiles

2 to 3 chiles de arbol (optional*)

2 tablespoons avocado oil, divided

2 pounds boneless pork shoulder*, cut into 1.5-inch cubes

1 medium white onion, peeled and diced

8 cloves garlic, peeled and minced

7 to 8 cups chicken stock

3 (15-ounce) cans hominy, rinsed and drained

2 bay leaves

1 tablespoon ground cumin

1 tablespoon dried oregano (preferably Mexican oregano)

optional toppings: chopped fresh cilantro, crumbled cotija cheese, diced avocado, fresh lime wedges, shredded cabbage, Mexican crema, and/or thinly-sliced radishes

Directions

Make the chile sauce

Cut off and discard the stems of the ancho chiles, guajillo chiles and chiles de arbol. Then shake out and discard their seeds. Briefly toast the chiles over an open gas flame (or you can press them into a hot stockpot over medium-high heat) for a few seconds per side until fragrant. Transfer all of the chiles in a heat-safe mixing bowl and cover them completely with boiling water. Let the chiles soak for about 30 minutes or until softened. Carefully use tongs to transfer the chiles to a blender or food processor, along with 2 cups of their soaking liquid. Puree for 1 minute or until completely smooth. (As always when blending hot liquids, be sure to tent the cap on the blender lid slightly open so that any hot air can escape while blender.) Set the chile sauce aside for later.

Brown the pork

While the chiles are soaking, heat 1 tablespoon oil in a large stockpot over medium-high heat. Add the pork and sauté, rotating the pieces every few minutes, until all sides are seared and lightly browned, about 8-10 minutes. Transfer the pork to a clean plate and set aside.

Sauté the veggies

Add the remaining 1 tablespoon oil to the same stockpot. Add the diced onion, and sauté for 4-5 minutes until softened, stirring occasionally. Add the garlic and sauté for 1-2 minutes more until fragrant, stirring frequently.

Combine and simmer

Add in the 7 cups of the chicken stock, hominy, bay leaves, cumin, oregano, cooked pork, and the puréed chile sauce and stir to combine. Continue cooking until the soup reaches a simmer, then reduce heat to medium-low to maintain a very low simmer, cover, and cook for 1 1/2 to 2 hours, stirring occasionally, until the pork is tender and shreds easily.

Shred the pork

Once the pork is tender, use tongs to transfer it to a cutting board and shred it into bite-sized pieces using two forks. Return the pork to the soup and stir to combine.

Season

If the broth is too thick for your liking, feel free to add in 1 more cup of chicken stock to thin it out. Stir, taste, and season the soup with salt and pepper as needed.

Serve hot, garnished with lots of your favorite toppings, and enjoy!