Artificial Food Coloring Free Gluten Free Pork Red Pozole

Total time3 hr

Prep time30 min

Cook time2 hr 30 min

4.9

(8)

Artificial Food Coloring Free Gluten Free Pork Red Pozole

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Ingredients

6 servings

For the broth

3 lb bone-in pork shoulder, cut into 3-inch chunks
8 cups water
1 tsp salt
1 tsp black peppercorns
2 bay leaves

For the red chile sauce

6 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
4 roma tomatoes, halved
½ white onion, roughly chopped
4 garlic cloves, peeled
1 tsp dried oregano (mexican oregano preferred)
½ tsp ground cumin
2 tbsp neutral oil (such as avocado oil or canola oil)

For the pozole

2 cans (29 oz each) hominy, drained and rinsed
salt and pepper to taste

For serving

½ small head green cabbage, thinly shredded
6 radishes, thinly sliced
1 white onion, finely diced
2 limes, cut into wedges
1 tsp dried oregano, for serving
tostadas or corn tortilla chips, for serving (optional)

Instructions

1
Place the pork shoulder chunks in a large Dutch oven with the water, salt, peppercorns, and bay leaves. Bring to a boil over high heat, skimming off any gray foam that rises to the surface during the first 5–10 minutes.
2
Reduce the heat to a steady low simmer, partially cover, and cook for 1 hour 30 minutes, until the pork is tender and registers at least 195°F (90°C) internally and shreds easily when pressed with a fork.

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