Pozole Rojo

Method

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1. Put the pork shoulder and ribs in a large pot with the onion, garlic, bay and salt. Cover with 3 litres of cold water and bring slowly to a simmer, skimming the scum carefully for the first 15 minutes.

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2. Simmer gently, partly covered, for 1.5 hours until the pork is tender.

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3. Meanwhile toast the dried chillies in a dry pan for 30 seconds a side, then soak in hot water for 20 minutes.

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4. Blend the drained chillies with 300 ml of the pork broth, the oregano and cumin until completely smooth, then pass through a fine sieve.

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5. Lift the meat out, discard the aromatics and strain the broth. Shred the shoulder coarsely and pick the rib meat off the bones.

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6. Return the broth to the pot, stir in the chilli purée and simmer for 20 minutes to marry.

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7. Add the hominy and the shredded meat and simmer 20 minutes more. Taste and adjust the salt — pozole needs more than you expect.

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8. Serve in deep bowls with every garnish in its own dish, so each person builds their own.

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Chef’s Tips

• Sieving the chilli purée is essential; unsieved skins give the broth a gritty texture.
• Dried hominy, soaked overnight and simmered for 2 hours, is superior to tinned if you can find it.
• Pozole tastes under-seasoned until the lime and oregano go on. Season the broth, then trust the garnishes.

Pairing Suggestions

• Mexican lager or a hibiscus agua fresca
• The garnish plate is the side dish
• Finish with cinnamon-dusted churros

Storage & Reheating

Refrigerate 4 days, freeze 3 months. The broth deepens overnight. Reheat gently and refresh the garnishes.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.