dinner · dairy-free
Pork pozole rojo
Tender pork and hominy in a mild red guajillo broth, served with crunchy cabbage and a squeeze of lime.
- Time
- 105min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Cut the pork into 1-inch cubes and quarter the onion. Put the pork, half the onion, the stock and the salt in a pot. Bring to a gentle simmer, skim off any foam and partly cover.
-
2
Snap the stems off the guajillo chiles and shake out the seeds. Soak them in hot water for 15 minutes, drain, then blend with the garlic, the rest of the onion and 120 ml fresh water until smooth.
-
3
Strain the chile purée into the pot and stir in the oregano.
-
4
Keep simmering until the pork is fork-tender, about 65–80 minutes from the start of cooking, which takes it well past 63°C (145°F). Add the hominy for the last 10 minutes, with a splash of water if the broth gets low.
-
5
Fish out the onion pieces and ladle the pozole into bowls. Top with the shredded cabbage and serve with lime wedges.
