High Fructose Corn Syrup Free Gluten Free Pork Red Pozole
Total time3 hr
Prep time30 min
Cook time2 hr 30 min
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Learn more →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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