Grandma's Authentic & Classic Homemade Pozole Rojo

25 mins
Serves 1
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Directions

  1. 1Soak the dried hominy overnight.
  2. 2Soak the dried hominy overnight.
  3. 3Soak the dried hominy overnight.
  4. 4Fill a pot with 6 quarts of water, add salt, and bring to a boil.
  5. 5Fill a pot with 6 quarts of water, add salt, and bring to a boil.
  6. 6Fill a pot with 6 quarts of water, add salt, and bring to a boil.
  7. 7Add the pork shoulder and neck bones to the boiling water.
  8. 8Add the pork shoulder and neck bones to the boiling water.
  9. 9Add the pork shoulder and neck bones to the boiling water.
  10. 10Once the water comes to a second boil, remove the foam from the top.
  11. 11Once the water comes to a second boil, remove the foam from the top.
  12. 12Once the water comes to a second boil, remove the foam from the top.
  13. 13Add the whole onion, head of garlic, and bay leaves to the pot.
  14. 14Add the whole onion, head of garlic, and bay leaves to the pot.
  15. 15Add the whole onion, head of garlic, and bay leaves to the pot.
  16. 16Add the soaked hominy and reduce the heat to medium-low. Cover and cook for 1 hour and a half.
  17. 17Add the soaked hominy and reduce the heat to medium-low. Cover and cook for 1 hour and a half.
  18. 18Add the soaked hominy and reduce the heat to medium-low. Cover and cook for 1 hour and a half.
  19. 19Clean the chiles by removing the stems and seeds.
  20. 20Clean the chiles by removing the stems and seeds.
  21. 21Clean the chiles by removing the stems and seeds.
  22. 22Rinse the chiles thoroughly.
  23. 23Rinse the chiles thoroughly.
  24. 24Rinse the chiles thoroughly.
  25. 25Add the cleaned chiles to the broth and allow them to soften for about 5 minutes.
  26. 26Add the cleaned chiles to the broth and allow them to soften for about 5 minutes.
  27. 27Add the cleaned chiles to the broth and allow them to soften for about 5 minutes.
  28. 28Transfer the softened chiles, onion, garlic, oregano, cumin, and chicken bouillon to a blender.
  29. 29Transfer the softened chiles, onion, garlic, oregano, cumin, and chicken bouillon to a blender.
  30. 30Transfer the softened chiles, onion, garlic, oregano, cumin, and chicken bouillon to a blender.
  31. 31Add enough broth to cover the ingredients and blend until smooth.
  32. 32Add enough broth to cover the ingredients and blend until smooth.
  33. 33Add enough broth to cover the ingredients and blend until smooth.
  34. 34Heat a pan on medium heat with oil and add the sauce once hot. Bring to a simmer for 10 minutes.
  35. 35Heat a pan on medium heat with oil and add the sauce once hot. Bring to a simmer for 10 minutes.
  36. 36Heat a pan on medium heat with oil and add the sauce once hot. Bring to a simmer for 10 minutes.
  37. 37Shred the pork if desired.
  38. 38Shred the pork if desired.
  39. 39Shred the pork if desired.
  40. 40Add the sauce to the pot with the hominy and meat, remove the bay leaves, mix, and allow to cook for another 20-30 minutes.
  41. 41Add the sauce to the pot with the hominy and meat, remove the bay leaves, mix, and allow to cook for another 20-30 minutes.
  42. 42Add the sauce to the pot with the hominy and meat, remove the bay leaves, mix, and allow to cook for another 20-30 minutes.
  43. 43Serve and top with cabbage, cilantro, onion, radish, and chiles.
  44. 44Serve and top with cabbage, cilantro, onion, radish, and chiles.
  45. 45Serve and top with cabbage, cilantro, onion, radish, and chiles.

Ingredients

  • 36 oz organic white corn Posole
  • 36 oz organic white corn Posole
  • 36 oz organic white corn Posole
  • 1 salt
  • 1 salt
  • 1 salt
  • 4 lbs pork shoulder
  • 4 lbs pork shoulder
  • 4 lbs pork shoulder
  • 2 lbs neck bones
  • 2 lbs neck bones
  • 2 lbs neck bones
  • 1 whole onion
  • 1 whole onion
  • 1 whole onion
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 25 New Mexico chile pods
  • 25 New Mexico chile pods
  • 25 New Mexico chile pods
  • 3 chile ancho
  • 3 chile ancho
  • 3 chile ancho
  • 1 1/4 onion
  • 1 1/4 onion
  • 1 1/4 onion
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 2 tsp ground cumin
  • 2 tsp ground cumin
  • 2 tsp ground cumin
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon

Equipment

large potblendersmall pan