Pozole Rojo

Pozole is among Mexico's most ancient dishes, with roots stretching back to Aztec ceremonial feasts. The word comes from the Nahuatl 'pozolli,' meaning foamy or frothy — a reference to the bloomed hominy kernels that define this hearty red soup. Today it is the quintessential dish of celebrations and Sunday family meals across the country.

Serves: 6

Ingredients

• 800g (1.75 lb) bone-in pork shoulder, cut into large chunks
• 800g (28 oz) canned hominy (maíz cacahuazintle), drained and rinsed
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 head garlic, halved crosswise
• 1 white onion, quartered
• 1 tsp (5g) dried oregano
• 2 tsp (10g) salt, plus more to taste
• 2 litres (8 cups) water

Garnishes: shredded cabbage, sliced radishes, dried oregano, lime wedges, tostadas

Instructions

1. Place pork, garlic, and half the onion in a large pot. Cover with 2 litres (8 cups) water. Bring to a boil, skim foam, then reduce heat and simmer uncovered for 75–90 minutes until the pork is very tender.
2. Meanwhile, toast the guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Soak in hot water for 20 minutes.
3. Drain the soaked chiles and blend with a ladleful of the pork broth and remaining raw onion quarter until completely smooth. Pass through a fine sieve.
4. Remove pork from broth, shred the meat, and discard bones. Return shredded pork to the pot along with the strained chile purée and hominy.
5. Simmer together for 30 minutes, stirring occasionally. Season with oregano and salt.
6. Ladle into bowls and serve with all garnishes on the side so guests can build their own bowl.

Cook's Notes: The hominy should 'bloom' and open slightly at the top — this is traditional and indicates they are fully cooked. Leftover pozole tastes even better the next day.