Pozole rojo
A brick-red Mexican pork and hominy soup, slowly simmered with dried chiles and finished at the table with cabbage, radish, lime and oregano.
Method
- 1
Put the pork, halved onion, garlic head, bay leaves, salt and water in a large pot and bring to the boil, skimming off the grey foam.
- 2
Lower the heat and simmer, partly covered, until the pork is tender.
- 3
Meanwhile, stem and seed the chiles and toast them in a dry pan for a few seconds each side until fragrant.
- 4
Cover the chiles with boiling water and soak until soft.
- 5
Drain the chiles and blend with the garlic cloves, oregano, cumin and 250 ml of the pork broth until very smooth.
- 6
Lift the onion, garlic and bay leaves out of the pot and discard them.
- 7
Lift out the pork, pull it into large shreds and return it to the pot.
- 8
Press the chile purée through a sieve into the pot and stir it in.
- 9
Add the hominy and simmer until the broth tastes rounded and the hominy has opened slightly like a flower.
- 10
Taste and add salt. The broth should be well seasoned.
- 11
Ladle into deep bowls and let everyone add cabbage, radish, onion, lime, oregano rubbed between their fingers and chilli flakes.
Notes
- Adding a few pieces of pork neck or a meaty bone with the shoulder gives a richer, more gelatinous broth.
- Pozole improves overnight. Lift off the set fat before reheating.
- Serve with crisp tostadas for crunching alongside.
Equipment
Large stockpot, Frying pan, Heatproof bowl, Blender, Sieve, Two forks