Authentic Mexican Red Pozole

Follow our step-by-step guide on how to make Authentic Mexican Red Pozole.

1. Step 1

   Begin by refrigerating the pork shoulder while you gather and prepare the remaining ingredients.

2. Step 2

   In a spacious pot, combine the pork shanks and feet with a whole onion, a halved carrot, a halved celery stalk, salt, pepper, cumin, and bay leaves.

3. Step 3

   Pour in three quarts of water and bring the mixture to a vigorous simmer.

4. Step 4

   As the broth bubbles, skim off any foam that rises to the surface.

5. Step 5

   Sprinkle in the dried Mexican oregano, gently rubbing it between your hands to release its aromatic oils, then reduce the heat to medium-low.

6. Step 6

   Allow the pot to simmer gently for approximately three and a half hours, or until the pork becomes tender and easily separates from the bone.

7. Step 7

   While the pork simmers, take unpeeled garlic cloves and roast them in a dry pan over medium heat, shaking the pan occasionally until they develop a slight char and soften.

8. Step 8

   Once roasted, remove the garlic from the heat and let it cool.

9. Step 9

   In a four-cup liquid measuring cup, place the guajillo and ancho chiles.

10. Step 10

    Set a strainer over the top and ladle some of the simmering broth over the chiles until they are fully submerged.

11. Step 11

    Let them soak until the pork is tender.

12. Step 12

    When the pork reaches the desired tenderness, use a slotted spoon to carefully remove the pork and vegetables from the pot, placing them in a strainer set over a large bowl to catch the flavorful broth.

13. Step 13

    Peel the cooled garlic cloves and add them to the bowl with the soaked chiles.

14. Step 14

    Using an immersion blender, puree the mixture until it reaches a smooth consistency.

15. Step 15

    Strain the pureed chiles back into the pot of broth, adding a spoonful of broth if necessary to help it pass through.

16. Step 16

    Pour the remaining quart of water through the strainer, then return the pork shoulder to the pot and continue to simmer over medium-low heat.

17. Step 17

    After an hour and a half, remove the bones from the pork shanks and cut the shanks and feet into smaller pieces.

18. Step 18

    Add these to the pot along with the hominy, and let everything simmer for an additional hour, skimming off any excess fat from the surface and adjusting the seasoning with more salt if needed.

19. Step 19

    This hearty dish, rich in flavor and tradition, is sure to warm your soul and delight your taste buds.