Pozole Rojo

Mexico''s celebratory pork and hominy stew in a rich red chile broth.

Ingredients

• 2 lbs pork shoulder, cubed
• 2 cans (29 oz) hominy, drained
• 6 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 4 garlic cloves
• 1 onion, quartered
• 1 tsp oregano, 1 tsp cumin
• Salt
• Toppings: shredded cabbage, radishes, oregano, lime, tostadas, avocado

Method

1. Simmer pork in salted water 1.5 hours until tender. Reserve broth.

2. Toast chiles in dry pan 1 min per side. Soak in hot water 20 min. Blend with garlic, onion, oregano, cumin, and 1 cup soaking liquid until smooth.

3. Strain chile sauce into the pork broth. Add hominy. Simmer 30 min.

4. Serve in deep bowls with all the toppings — the garnishes are essential.

What You're Practicing

• Pozole is a celebration dish — served at birthdays, holidays, and New Year''s Eve.
• The toppings are not optional — the crunch of cabbage and radish, the acid of lime, and the richness of avocado complete the dish.