Pozole Rojo

pork, hominy, ancho chili, tortilla chips

STARS

Dip your spoon into a bowlful of Mexican flare. Simmer tender braised pork shoulder with hominy, onions, ancho chiles and chipotle peppers until laden with richness. Add shredded cabbage and sliced radishes plus cilantro and onions to mediate the heat, and a squeeze of lime for zing in each warm bite. Enjoy the crunch of blue corn tortilla chips on the side, or use them to scoop up the last drops of this tasty stew.

Difficulty Level

Total Time: 3 hours

Active Time: 20 minutes

Ingredients

Pozole

2 pounds pork shoulder, diced into 1-inch pieces
4 tablespoons canola oil, divided
1 yellow onion, diced
1 teaspoon dried oregano
1 15-ounce can white hominy, drained
1 7-ounce can chipotles in adobo, puréed
1 ancho chile, soaked until pliable
Pork or beef stock
4 red radishes, sliced thinly
1 cup shredded green cabbage
1/2 cup cilantro, chopped
1/2 red onion, diced
1 lime, sliced into wedges
Tortilla chips, for serving

Directions

Preheat the oven to 500°F.

On a baking sheet, toss the pork with 2 tablespoons canola oil and a pinch of salt and pepper. Roast until browned on all sides, about 10 minutes.

In an oven-safe braising dish, heat the remaining olive oil over medium heat. Sauté the onions until soft, 5-7 minutes. Add the oregano and cook for 1 minute, until fragrant. Add the seared pork, hominy, chipotles in adobo, ancho chile, and enough stock to come at least halfway up the sides of the meat. Cover the pot tightly and braise in the oven for 2-3 hours, until the meat is very tender. Season to taste.

Serve the stew in bowls topped with radishes, cabbage, cilantro, onion, lime wedges and tortilla chips.