Red Pork Pozole
Ingredients
- 533.3 gPork shoulder (in large cubes)
- 266.7 gPork belly (in pieces)
- 1.3 pcOnion (one halved, the other minced)
- 2.7 pcGarlic (whole peeled cloves)
- 2 pcHot chili pepper (seeded and sliced)
- 0.7 tbspSmoked paprika
- 0.7 tbspOregano
- 6.7 pcRadish (thinly sliced)
- 133.3 gWhite cabbage (finely shredded)
- 1.3 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 1.3 tbspSunflower oil
- 0.7 tbspGray sea salt
- 533.3 gHominy corn (rinsed and drained)
- 4 pcGuajillo Chili (seeded)
Method
A brick-red broth where the meat pulls apart with a fork. The crunch of fresh radishes and the acidity of lime cut through the pork fat for a sharp balance.
- 1
Place the pork shoulder and belly in a large pot of cold water. Bring to a boil, skim off the grey impurities that rise to the surface until the broth is clear. Add one onion cut in half and the whole garlic cloves.
- 2
While the meat simmers, sauté the seeded guajillo chilies, sliced fresh chilies, and smoked paprika in a little oil. When the aroma becomes pungent and toasted, blend with a bit of broth to obtain a smooth paste. Pass through a fine-mesh sieve to remove skins.
- 3
Pour the filtered chili paste into the pot. Add the dried oregano and the hominy corn. The broth should take on a deep red hue. Simmer over low heat until the meat is tender enough to fall apart and the corn is soft.
- 4
Finely shred the white cabbage, cut the radishes into translucent slices, and cut the limes into wedges. Finely chop the remaining red onion.
Frequently asked questions
How do you get this dish right?
- Only salt at the end: the broth reduces and flavors concentrate.
- If using canned hominy, rinse it thoroughly before adding it 30 minutes before the end.
- The meat is ready when it coats the spoon and crushes without resistance.
How long does this dish keep?
Keeps for 3 days in the fridge. The broth will be even better the next day once the spices have infused.
