Mexican Pozole Rojo Recipe

Remove and discard the stems and seeds from the chiles. Place the chiles in a medium mixing bowl, and cover them completely with boiling water.  Let the chiles soak for about 30 minutes, or until softened.

Once the seeds are soft, transfer the chiles to a blender or food processor, along with 2 cups of soaking water. Puree for 1 minute, or until completely smooth (Be sure that the blender or food processor isn’t too full when pureeing hot liquids as hot water tends to expand.)  Set the mixture aside for later or strain the mixture through a fine-mesh strainer to make it extra-smooth if there are some little chunks still in there.

Heat 1 tablespoon of oil in a large stockpot over medium-high heat.  Add the pork and sauté, turning occasionally for about 5 to 7 minutes until all sides are seared and browned. Transfer the pork with a separate spoon to a fresh plate and set aside.

Add the remaining 1 tablespoon of oil to the stockpot. Add the diced onion, and saute for 4 to 5 minutes until softened, stirring occasionally. Stir in the garlic, then saute for about 1 to 2 minutes more until fragrant, stirring occasionally.

Add in the 6 cups of chicken stock, hominy, bay leaves, cumin, oregano, cooked pork, and the chile mixture. Stir to combine. Continue cooking until the soup reaches a simmer.

Reduce heat to medium-low so that the soup is just barely simmering, cover partially, and cook for 1½ to 2 hours, or until the pork is tender and shreds easily.

Once the pork is tender, use some tongs to transfer it onto a cutting board. Then shred it into bite-sized pieces using two forks. Return the pork to the soup and stir to combine. For a thinner broth, add in an extra cup or two of chicken stock.

Taste and season generously with salt and pepper if needed. Serve warm with your desired toppings or transfer to a sealed container and refrigerate for up to 3 days.