Description
This Pozole Rojo with homemade tortillas delivers an exceptional culinary experience that’s perfect for any occasion.
Ingredients
Scale
- 3 pounds pork shoulder, cut into chunks
- 8 cups chicken broth
- 3 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 1 medium white onion, quartered
- 4 cloves garlic, peeled
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 cans (15 oz each) hominy, drained and rinsed
- Lime wedges, chopped radishes, shredded cabbage, diced onion, and fresh cilantro for garnish
- For the tortillas:
- 2 cups masa harina
- 1/2 teaspoon salt
- 1 1/2 cups warm water
Instructions
- Begin creating your delicious Pozole Rojo by adding the pork shoulder and chicken broth to a large pot. Turn the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to a simmer and allow it to cook for approximately one hour. During this time, the flavors will meld beautifully, and the pork will become tender.
- While the pork is simmering, it’s time to prepare the flavor-packed sauce. In a dry skillet over medium heat, toast the dried guajillo and ancho chiles until they become fragrant and slightly darkened, about 3-4 minutes. Once toasted, transfer the chiles to a blender. Add the quartered onion, peeled garlic cloves, oregano, cumin, salt, pepper, and a ladleful of the chicken broth. Blend until smooth, creating a rich, velvety sauce.
- After blending the sauce, strain it into the pot with the simmering pork and chicken broth. This ensures a silky texture without any bits from the chiles. Stir in the drained and rinsed hominy, which adds a hearty texture to the dish. Allow everything to simmer for an additional 45 minutes, giving the flavors time to deepen and meld together wonderfully.
- While the pozole simmers, you can use this time to prepare the homemade tortillas. In a mixing bowl, combine the masa harina and salt. Gradually add warm water, mixing until a soft, pliable dough forms. Divide the dough into equal balls, approximately the size of golf balls. Using a tortilla press or rolling pin, flatten each ball into a disc about 1/4 inch thick.
- Heat a skillet over medium-high heat and cook each tortilla for about 30 seconds on each side until lightly browned and flexible. Place the cooked tortillas in a warm towel to keep them heated while you finish cooking the rest.
Notes
For a spicier kick, leave some seeds in the chiles or include fresh jalapeño in the sauce. Use unsalted chicken broth to control the salt levels in your dish and adjust to taste.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 720 mg
- Protein: 28 g