Seed Oil Free Pozole Rojo

Total time3 hr

Prep time30 min

Cook time2 hr 30 min

4.5

(24)

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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
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

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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