Red Pork Pozole

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.

• Prep time: 40 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 893
• Protein: 36 g
• Carbs: 33 g
• Fat: 67 g

Ingredients

• 533.3 g Pork shoulder ( in large cubes )
• 266.7 g Pork belly ( in pieces )
• 1.3 piece Onion ( one halved, the other minced )
• 2.7 piece Garlic ( whole peeled cloves )
• 2 piece Hot chili pepper ( seeded and sliced )
• 0.7 tbsp Smoked paprika
• 0.7 tbsp Oregano
• 6.7 piece Radish ( thinly sliced )
• 133.3 g White cabbage ( finely shredded )
• 1.3 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 1.3 tbsp Sunflower oil
• 0.7 tbsp Gray sea salt
• 533.3 g Hominy corn ( rinsed and drained )
• 4 piece Guajillo Chili ( seeded )

Instructions

1. Blanch and start the meat

   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. Prepare the chili base

   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. Color and cook the corn

   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. Prepare fresh garnishes

   Finely shred the white cabbage, cut the radishes into translucent slices, and cut the limes into wedges. Finely chop the remaining red onion.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. The broth will be even better the next day once the spices have infused.