Pork Pozole Rojo: A Hearty, Flavorful Mexican Classic

Begin by placing the pork pozole mix (trotters, neck bones, and pork shoulder cubes) in a large stock pot. Add 5 quarts of water to the pot, making sure the pork is well submerged.

Add the peeled and quartered onion, crushed garlic, and bay leaves to the pot. Bring it to a boil, then reduce the heat to a simmer. Skim any foam or impurities that rise to the surface.

Let it simmer gently for about 2 to 2.5 hours, until the pork is tender and falls apart easily.

2. Prepare the Guajillo Chile Sauce
While the pork is simmering, remove the stems and seeds from the dried Guajillo chiles. Place them in a dry skillet over medium heat for about 3 minutes, to toast them lightly.

After toasting, place the chiles in a bowl and cover them with hot water. Let them soak for 15 minutes, or until they become soft.

Once soft, transfer the soaked chiles to a blender. Add a small amount of the soaking water to help blend the chiles into a smooth paste. You may need to add more water if necessary. Blend until smooth.

3. Combine the Broth and Chile Sauce
Once the pork is cooked and tender, remove it from the pot. Shred the meat from the bones and return it to the pot, discarding the bones.

Add the Guajillo chile sauce to the broth and stir well. Season with Mexican dry oregano and salt to taste. Allow the mixture to simmer for an additional 30 minutes to let the flavors meld together.

4. Add Hominy
Rinse the hominy well, then add it to the pot. Stir everything together and let it cook for another 15-20 minutes, allowing the hominy to soak up the rich flavors of the broth.

5. Serve
Once everything is cooked and well-combined, ladle the pozole into bowls. Top with your choice of garnishes, such as shredded lettuce, sliced radishes, lime wedges, oregano, and a sprinkle of chili powder for an extra kick.

Serving and Storage Tips

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