Eosinophilic Esophagitis Friendly Pozole Rojo
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Learn more →Ingredients
6 servings
For the broth
- 2 ½ lb bone-in pork shoulder
- 8 cups water
- 1 medium white onion, halved
- 6 garlic cloves, peeled
- 2 tsp salt
- 1 tsp black peppercorns
- 2 dried bay leaves
For the red chile sauce
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 1 dried chile de árbol, stem removed
- 4 garlic cloves, peeled
- ½ medium white onion, roughly chopped
- 1 tsp dried oregano (preferably mexican oregano)
- ½ tsp ground cumin
For the soup
- 2 cans (25 oz each) hominy, drained and rinsed
- salt and pepper, to taste
- 1 tbsp vegetable oil
For serving
- thinly sliced cabbage, for serving
- thinly sliced radishes, for serving
- dried oregano, for serving
- lime wedges, for serving
- tostadas or tortilla chips, for serving (optional)
- dried chile flakes or hot sauce, for serving (optional)
Instructions
- 1
Place the pork shoulder, 8 cups water, halved onion, 6 garlic cloves, salt, peppercorns, and bay leaves in a large pot or Dutch oven. Bring to a boil over high heat, skimming any foam that rises to the surface, then reduce the heat to a steady simmer. Cook, partially covered, for 1 hour 30 minutes, until the pork is tender and pulls apart easily with two forks.
- 2
While the pork simmers, place the guajillo, ancho, and chile de árbol in a dry skillet over medium heat. Press them flat with a spatula and toast for 20–30 seconds per side, until fragrant and slightly darkened — watch closely, as they can scorch quickly. Transfer to a bowl, cover with 2 cups of boiling water, and soak for 20 minutes, until softened.
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