Pozole Rojo de Puerco
Pozole Rojo de Puerco
Ingredients
For the Meat
- 3 pounds bone-in pork butt, cut into large chunks, bones saved
- 2 pounds pork neck bones
- 1 pound pig's feet, scrubbed thoroughly with limes
For Initial Cooking Aromatics
- water, as needed to cover meat
- 3 bay leaves
- 1 head garlic
- 1 yellow onion, cut in half
- 2 tablespoons salt
For the Chili Sauce
- 1 yellow onion, roughly chopped
- 4 garlic cloves
- 8 dried guajillo chiles, stems and seeds removed
- 6 dried chile de arbol, stems and seeds removed
- 2 cups broth, from cooking the meat
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 3 whole cloves
- 1/2 teaspoon black peppercorns
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1 tablespoon chicken bouillon powder
For the Hominy
- 1 large can Mexican-style hominy, drained and rinsed
For Garnishes and Serving
- 2 cups green cabbage, shredded, for serving
- 1/2 cup radishes, thinly sliced, for serving
- 1/2 cup white onion, finely diced, for serving
- 1/4 cup fresh cilantro, chopped, for serving
- 1 avocado, sliced, for serving
- 1/4 cup pickled jalapeño slices, for serving
- 2 lime, cut into wedges, for serving
- 4 tostadas, for serving
Instructions
- 1
Prepare the meat: Cut the pork butt into large chunks, saving any bones. Thoroughly scrub the pig's feet with limes to clean them.
⏱️ 10 min00
- 2
Initial meat cooking: Place all the pork butt chunks, pork neck bones, and pig's feet into a large pot. Add enough water to completely cover the meat. Add the 3 bay leaves, the whole head of garlic, the halved onion, and 2 tablespoons of salt.
⏱️ 5 min00
- 3
Simmer and skim: Bring the pot to a simmer over medium-high heat. Once simmering, reduce heat to medium-low and skim off any foam or impurities that rise to the surface for about 10 minutes.
⏱️ 10 min00
- 4
Cook the meat: Cover the pot and continue to cook on medium-low heat for approximately 1 1/2 hours, or until the meat is very tender.
⏱️ 90 min00
- 5
Prepare the chili sauce: While the meat is cooking, fry the roughly chopped onion and garlic cloves in a separate skillet over medium heat until fragrant, about 5 minutes. Add the dried guajillo chiles and chile de arbol to the pan and fry briefly for 1-2 minutes, being careful not to burn them.
⏱️ 10 min00
- 6
Soften chiles: Add 2 cups of the broth from the cooking meat to the skillet with the chiles, onions, and garlic. Cover the pan and let it cook until the chiles are softened, about 10-15 minutes.
⏱️ 15 min00
- 7
Blend the chili sauce: Transfer the softened chiles, onions, garlic, and broth to a blender. Add the dried Mexican oregano, ground cumin, whole cloves, black peppercorns, 2 additional bay leaves, 1 teaspoon of salt, and chicken bouillon powder. Blend until a very smooth sauce is formed.
⏱️ 5 min00
- 8
Combine and finish: After the meat has cooked for 1 1/2 hours, remove and discard the initial aromatics (bay leaves, garlic head, onion halves) from the pot. Strain the blended chili sauce directly into the pot with the meat, using some of the broth to help push the sauce through the strainer if needed.
⏱️ 10 min00
- 9
Add hominy: Open and drain the large can of hominy, then rinse it thoroughly. Add about half of the hominy to the pot.
⏱️ 2 min00
- 10
Final simmer: Adjust salt to taste. Bring the pozole back to a gentle simmer. Cover and cook for another 20 minutes, allowing the flavors to meld and the meat and hominy to become very tender and soft.
⏱️ 20 min00
- 11
Serve: Ladle the hot pozole into bowls. Garnish with desired toppings such as shredded cabbage, sliced radishes, diced white onion, chopped fresh cilantro, sliced avocado, pickled jalapeño, and a squeeze of fresh lime juice. Serve immediately with tostadas.
⏱️ 5 min00
Kitchen Tools
Nutrition Facts (per serving)
Pozole Rojo de Puerco
Ingredients
For the Meat
- 3 pounds bone-in pork butt, cut into large chunks, bones saved
- 2 pounds pork neck bones
- 1 pound pig's feet, scrubbed thoroughly with limes
For Initial Cooking Aromatics
- water, as needed to cover meat
- 3 bay leaves
- 1 head garlic
- 1 yellow onion, cut in half
- 2 tablespoons salt
For the Chili Sauce
- 1 yellow onion, roughly chopped
- 4 garlic cloves
- 8 dried guajillo chiles, stems and seeds removed
- 6 dried chile de arbol, stems and seeds removed
- 2 cups broth, from cooking the meat
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 3 whole cloves
- 1/2 teaspoon black peppercorns
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1 tablespoon chicken bouillon powder
For the Hominy
- 1 large can Mexican-style hominy, drained and rinsed
For Garnishes and Serving
- 2 cups green cabbage, shredded, for serving
- 1/2 cup radishes, thinly sliced, for serving
- 1/2 cup white onion, finely diced, for serving
- 1/4 cup fresh cilantro, chopped, for serving
- 1 avocado, sliced, for serving
- 1/4 cup pickled jalapeño slices, for serving
- 2 lime, cut into wedges, for serving
- 4 tostadas, for serving
Instructions
- 1
Prepare the meat: Cut the pork butt into large chunks, saving any bones. Thoroughly scrub the pig's feet with limes to clean them.
⏱️ 10 min00 - 2
Initial meat cooking: Place all the pork butt chunks, pork neck bones, and pig's feet into a large pot. Add enough water to completely cover the meat. Add the 3 bay leaves, the whole head of garlic, the halved onion, and 2 tablespoons of salt.
⏱️ 5 min00 - 3
Simmer and skim: Bring the pot to a simmer over medium-high heat. Once simmering, reduce heat to medium-low and skim off any foam or impurities that rise to the surface for about 10 minutes.
⏱️ 10 min00 - 4
Cook the meat: Cover the pot and continue to cook on medium-low heat for approximately 1 1/2 hours, or until the meat is very tender.
⏱️ 90 min00 - 5
Prepare the chili sauce: While the meat is cooking, fry the roughly chopped onion and garlic cloves in a separate skillet over medium heat until fragrant, about 5 minutes. Add the dried guajillo chiles and chile de arbol to the pan and fry briefly for 1-2 minutes, being careful not to burn them.
⏱️ 10 min00 - 6
Soften chiles: Add 2 cups of the broth from the cooking meat to the skillet with the chiles, onions, and garlic. Cover the pan and let it cook until the chiles are softened, about 10-15 minutes.
⏱️ 15 min00 - 7
Blend the chili sauce: Transfer the softened chiles, onions, garlic, and broth to a blender. Add the dried Mexican oregano, ground cumin, whole cloves, black peppercorns, 2 additional bay leaves, 1 teaspoon of salt, and chicken bouillon powder. Blend until a very smooth sauce is formed.
⏱️ 5 min00 - 8
Combine and finish: After the meat has cooked for 1 1/2 hours, remove and discard the initial aromatics (bay leaves, garlic head, onion halves) from the pot. Strain the blended chili sauce directly into the pot with the meat, using some of the broth to help push the sauce through the strainer if needed.
⏱️ 10 min00 - 9
Add hominy: Open and drain the large can of hominy, then rinse it thoroughly. Add about half of the hominy to the pot.
⏱️ 2 min00 - 10
Final simmer: Adjust salt to taste. Bring the pozole back to a gentle simmer. Cover and cook for another 20 minutes, allowing the flavors to meld and the meat and hominy to become very tender and soft.
⏱️ 20 min00 - 11
Serve: Ladle the hot pozole into bowls. Garnish with desired toppings such as shredded cabbage, sliced radishes, diced white onion, chopped fresh cilantro, sliced avocado, pickled jalapeño, and a squeeze of fresh lime juice. Serve immediately with tostadas.
⏱️ 5 min00