Pozole Rojo (Mexican Pork & Hominy Stew)

Recipe makes 12 servings

Whatcha Need

• 4 ounces dried guajillo or ancho chiles
• 8 cups (2 quarts) low-sodium chicken broth, divided
• 1 Tablespoons kosher salt
• 1 Tablespoon ground cumin
• 1 teaspoon ground black pepper
• 3 pounds pork shoulder, trimmed and cut into 1½-inch pieces
• 3 Tablespoons olive oil
• 1 medium white onion, chopped
• 6 large garlic cloves, minced
• 2 teaspoons oregano leaves, crushed
• 3 bay leaves
• 4 cans (15 ounces each) white hominy, drained and rinsed

Garnishes:

• ½ small green cabbage, shredded
• 1 bunch radishes, thinly sliced
• 1 bunch cilantro, chopped
• 1 package (10 ounces) queso fresco, crumbled
• 2 avocados, diced
• 4 limes, quartered
• Tostada shells or tortilla chips

Whatcha Do

1. Cut the stems off of the chiles. Discard the stems and shake the chiles gently to remove as many seeds as you can.

2. Heat a large Dutch oven over medium heat and add the chiles. Cook, turning occasionally, until slightly toasted, about 5 minutes. Place the toasted chiles in a blender and set aside.

3. Microwave 4 cups of chicken broth in a bowl or measuring cup until very hot, about 3 minutes. Add the hot broth to the blender with the chiles. Let stand until the chiles are softened, 15 to 20 minutes. Blend until mostly smooth. Set aside.

4. In a small bowl, combine the cumin, salt, and pepper. Sprinkle the mixture evenly over the pork.

5. In the same Dutch oven, heat the olive oil over medium-high heat. Cook the pork in batches until browned on all sides, 3 to 5 minutes per batch, being careful not to overcrowd the pan. (You’re going for a quick sear here—the pork will cook through later.) Transfer the browned pork to a bowl.

6. Reduce the heat to medium and add the onion, garlic, and oregano to the Dutch oven. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the bay leaves and remaining 4 cups of broth. Increase the heat to medium-high and bring to a simmer.

7. Return the cooked pork to the pot. Gradually pour the blended chile sauce through a fine-mesh strainer into Dutch oven, pressing as needed. Discard the solids in the strainer. Reduce the heat to medium-low; partially cover, and cook at a low simmer, stirring occasionally, until the pork is tender, about 2 hours.

8. Using two forks, break the pork into bite-sized chunks. Add the hominy and simmer 15 minutes more.

9. Serve topped with your choice of garnishes. Squeeze lime wedges over each bowl, if you like.

Note:

Pozole is even better when made a day or two ahead of time. Before reheating, scrape any solidified fat off the top, and discard.