Low Iodine Classic Pozole Rojo
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Learn more →Ingredients
6 servings
For the broth
- 2 ½ lb bone-in pork shoulder
- 1 white onion, halved
- 6 garlic cloves, peeled
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tsp dried oregano (mexican oregano preferred)
- 2 tsp kosher salt, plus more to taste
For the chile sauce
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- ½ white onion, roughly chopped
- 4 garlic cloves, peeled
- 1 tsp ground cumin
- ½ tsp dried oregano
For the pozole
- 2 cans (25 oz each) hominy, drained and rinsed
For serving
- ½ small head green cabbage, thinly shredded
- 4 radishes, thinly sliced
- 1 white onion, finely diced
- 2 limes, cut into wedges
- 1 tsp dried oregano, for serving
- 6 tostadas or tortilla chips, for serving (optional)
- ½ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the pork shoulder in a large pot (6-quart or larger) and cover with 10 cups of cold water. Add the halved onion, 6 garlic cloves, bay leaves, peppercorns, 1 tsp dried oregano, and 2 tsp kosher salt. Bring to a boil over high heat, skimming off any gray foam that rises to the surface during the first 10 minutes.
- 2
Reduce the heat to a steady low simmer, partially cover, and cook for 1 hour 30 minutes to 2 hours, until the pork is completely tender and pulls apart easily with two forks. An instant-read thermometer inserted into the thickest part should read at least 195°F (91°C) for fully tender, shreddable meat.
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