Colorado Pork Pozole Rojo

Ingredients:

For the Broth:

3 pounds pork shoulder (bone-in preferred), cut into large 2–3 inch chunks

1.5 pounds ham hocks (or substitute with pork neck bones or more pork shoulder)

1 large white onion, quartered

2 carrots, roughly chopped

10 cups water

2 cloves garlic, peeled

2 bay leaves

1 tablespoon salt (or to taste)

For the Red Chile Sauce:

4 dried guajillo chiles, stemmed and seeded

4 dried ancho chiles, stemmed and seeded

2 cloves garlic

1/4 white onion

1 teaspoon Mexican oregano

1 teaspoon cumin

1 cup pork broth (from the pot) or water

Salt to taste

Other Ingredients:

2 (25 oz) cans of white hominy, drained and rinsed (or 6 cups cooked hominy)

Instructions:

Step 1: Make the Pork Broth

1. In a large stockpot, combine pork shoulder, ham hocks, onion, carrots, garlic cloves, bay leaves, and salt.

2. Add 10 cups of water and bring to a boil.

3. Skim off any foam that rises to the top.

4. Reduce heat to low, cover partially, and simmer for about 2.5 to 3 hours, or until the meat is tender and easily shreds.

5. Remove pork and ham hocks from the broth. Shred the meat and discard bones and excess fat.

6. Strain the broth and discard solids. Return clear broth to the pot.

Step 2: Prepare the Red Chile Sauce

1. In a saucepan, add dried guajillo and ancho chiles. Cover with water and bring to a boil.

2. Turn off heat and let the chiles soak for about 15 minutes, until softened.

3. Drain and transfer chiles to a blender.

4. Add garlic, onion, oregano, cumin, and 1 cup of pork broth (or water).

5. Blend until smooth. Strain the sauce through a fine mesh sieve to remove skins and seeds.


Step 3: Combine & Simmer

1. Add the red chile sauce and hominy to the broth.

2. Stir in the shredded pork and simmer everything together over medium heat for 30 to 45 minutes to allow flavors to combine.

3. Taste and adjust salt as needed.



To Serve:

Garnishes (optional but traditional):

Shredded cabbage or lettuce

Thinly sliced radishes

Diced white onion

Fresh lime wedges

Dried oregano

Crushed tostadas or tortilla chips

Avocado slices

Chopped cilantro

Enjoy your Pozole Rojo hot, with garnishes on the side for everyone to customize their bowl!

Enjoy