Eosinophilic Esophagitis Friendly Gluten Free Pork Red Pozole

Total time3 hr

Prep time30 min

Cook time2 hr 30 min

4.9

(8)

Eosinophilic Esophagitis Friendly 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 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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