AuthorJulia ForesekCategoryMain Course, MexicanDifficultyIntermediatePrepare the Pork:
In a large pot, combine pork shoulder, ribs (if using), onion quarters, minced garlic, salt, and pepper. Cover with water or chicken broth. Bring to a boil, then reduce heat and simmer for 2 to 3 hours, or until the pork is tender and falls apart easily.
Make the Red Sauce:
Remove stems and seeds from the chilies. Toast them briefly in a dry skillet until fragrant. Soak in hot water for 30 minutes to soften.
In a blender, combine soaked chilies, tomatoes, chopped onion, garlic, and some of the soaking liquid. Blend until smooth. Strain the mixture through a sieve into a skillet, fry for a few minutes to deepen the flavors, then season with salt.
Combine Ingredients:
Remove the pork from the broth and shred it. Skim off any fat from the broth.
Add the red chili sauce and drained hominy to the broth. Return shredded pork to the pot. Simmer for an additional 30 to 45 minutes, allowing flavors to meld.
Serve:
Ladle the hot pozole into bowls. Invite everyone to customize their bowl with various garnishes such as shredded lettuce or cabbage, radishes, lime wedges, diced onion, dried oregano, chopped cilantro, avocado slices, and tostadas or tortilla chips.
Ingredients
Directions
Prepare the Pork:
In a large pot, combine pork shoulder, ribs (if using), onion quarters, minced garlic, salt, and pepper. Cover with water or chicken broth. Bring to a boil, then reduce heat and simmer for 2 to 3 hours, or until the pork is tender and falls apart easily.
Make the Red Sauce:
Remove stems and seeds from the chilies. Toast them briefly in a dry skillet until fragrant. Soak in hot water for 30 minutes to soften.
In a blender, combine soaked chilies, tomatoes, chopped onion, garlic, and some of the soaking liquid. Blend until smooth. Strain the mixture through a sieve into a skillet, fry for a few minutes to deepen the flavors, then season with salt.
Combine Ingredients:
Remove the pork from the broth and shred it. Skim off any fat from the broth.
Add the red chili sauce and drained hominy to the broth. Return shredded pork to the pot. Simmer for an additional 30 to 45 minutes, allowing flavors to meld.
Serve:
Ladle the hot pozole into bowls. Invite everyone to customize their bowl with various garnishes such as shredded lettuce or cabbage, radishes, lime wedges, diced onion, dried oregano, chopped cilantro, avocado slices, and tostadas or tortilla chips.