Pozole Rojo (fri-sun Only) Recipe
nixtamal organic hominy stewed in house-made broth with Niman Ranch pork (for Friday-Sunday only during the holiday season)
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Ingredients
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Hominy and Broth
Seasoning and Garnishes
Method
Hominy and Broth Preparation
- 1
Prepare the Pork
In a large pot, add the pork shoulder, water, chopped onion, garlic cloves, bay leaves, salt, and black peppercorns. Bring to a boil over medium-high heat.
- 2
Simmer the Broth
Once boiling, reduce the heat to low, cover, and let simmer for about 2 hours, or until the pork is tender and easily pulls apart.
- 3
Add Hominy
After 2 hours, add the nixtamal organic hominy to the pot. Continue to simmer for an additional 30 minutes.
- 4
Chili Preparation
- 5
Prepare the Chilies
In a small pan, toast the guajillo and ancho chilies over medium heat for about 2-3 minutes, turning frequently until fragrant. Remove from heat.
- 6
Blend the Chilies
Soak the toasted chilies in hot water for about 15 minutes. Once softened, blend them with a cup of the broth until smooth.
- 7
Incorporate the Chili Paste
Add the blended chili mixture back to the pot, stirring to combine. Allow the pozole to simmer for another 15 minutes.
Serving Preparation
- 8
- 9
Serve the Pozole
Ladle the pozole into bowls and serve hot with lime wedges, radishes, cabbage, cilantro, and avocado on the side for topping.
