Saucepan@saucepan · Shared this recipeFollowMexican · saucePozole RojoA traditional Mexican soup of tender pork shoulder, hominy, and a puréed blend of dried chiles, served with fresh toppings.total3 hr 15 minprep15 mincook3 hrservings8Original recipe on seriouseats.comKeep this recipeAdd a copy of Pozole Rojo to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings3 lb boneless pork shoulder, trimmed of excess fat and cut into 2-inch cubes1 tbsp Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volumeFreshly ground black pepper1 lb pig’s feet, optional1 whole white onion, 8 ounces; 227g, peeled, ends trimmed5 medium cloves garlic, peeled and left whole2 bay leavesFive 15-ounce cans white hominy, 75 ounces total weight, drained and rinsed5 guajillo chiles, stems and seeds removed4 California chiles, stems and seeds removed2 ancho chiles, stems and seeds removed0.5 white onion, 4 ounces; 113g, trimmed, halved, and roughly chopped5 medium cloves garlic, roughly chopped1 tbsp chicken bouillon powder or substitute with 1 teaspoon Diamond Crystal kosher salt1 tsp whole black peppercorns1 tsp cumin seedsDiced white onionThinly sliced radishThinly sliced cabbageCubed avocadoDried Mexican oreganoCremaTostadas or chicharrónLime wedgesStepsClear checksTap an ingredient or step to check it off.1Step 1: Generously season pork shoulder all over with salt and pepper. In a large stockpot or large Dutch oven, add the pork shoulder, pig’s feet, if using, onion, garlic, and bay leaves. Add 2 1/2 quarts of water and 1 tablespoon salt. Bring to a boil over high heat, then reduce heat to low and cook, covered, adjusting heat as needed and occasionally skimming any scum and fat that rises to the surface, until a richly flavored broth is created and pork is just beginning to turn tender, about 1 hour.2Step 2: Meanwhile, in a high-walled stainless-steel skillet, toast chiles over medium-low heat until aromatic, turning occasionally, about 2 minutes. Add 2 cups of water, bring to a boil, then immediately turn off heat and soak chiles until softened, about 5 minutes.3Step 3: In a blender, blend the chiles with their soaking water, garlic, onion, black peppercorns, cumin seeds, and chicken bouillon powder until smooth, about 1 minute. Season with salt to taste.4Step 4: After the pork has cooked for 1 hour in step 1, add the hominy and pour the blended chile sauce into the pork and broth mixture through a fine mesh strainer. Continue to cook on low heat, covered, adjusting heat as needed to maintain a gentle simmer until pork is fork-tender (broth yield should be about 2 1/2 quarts), about 2 more hours. Discard pig’s feet, onion, and bay leaves. Use a ladle to skim off any excess fat, if needed. Season to taste with salt.5Step 5: Ladle into individual serving bowls and serve with toppings (onion, radish, cabbage, avocado, oregano, and lime juice) on the side to be added at the table. Tostadas can be shattered into the soup or slathered in crema and eaten on the side.getsaucepan.com/r/4000008c-2051-4819-abd7-4d9772fdbaf7 · Original: https://www.seriouseats.com/pozole-mexican-red-chile-pork-soup-recipe-8732258
