Pregnancy Friendly Classic Pozole Rojo

Total time3 hr

Prep time30 min

Cook time2 hr 30 min

4.7

(10)

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Ingredients

6 servings

For the broth

2 ½ lb bone-in pork shoulder
Ingredient note
Cook all meat thoroughly when pregnant.
1 white onion, halved
6 garlic cloves, peeled
2 bay leaves
1 tsp whole black peppercorns
1 tsp dried oregano (mexican oregano preferred)
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
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
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.

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
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
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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