Red Pozole with Shredded Pork

Ah, my friend, let’s gather around the warmth of the kitchen and dive into a little culinary magic that will make your taste buds sing! Today, we’re making Red Pozole with Shredded Pork—a dish that feels like a warm hug on a chilly evening. This hearty stew hails from Mexico, where vibrant flavors and comforting hugs from family meals come together perfectly. Each bowl is a little fiesta, bursting with textures and aromas that remind us of the power of home cooking.

Reasons to try it

Why will you love this recipe? Simply put, it's about the soulful blend of tender shredded pork, rich spices, and the delightfully chewy hominy. It’s not just a meal; it’s a celebration. This pozole envelops you in a blanket of warmth, perfect for gathering friends or family on a chilly day. Imagine the deep, savory notes from the simmering pork kissed by cumin and sweet garlic—sounds irresistible, right?

This is a meal that heals, nourishes, and comforts. It's packed with protein from the pork, while the hominy adds fiber, making it a satisfying dish that fills you up not just physically, but emotionally too. Plus, it holds beautifully in the fridge, so it’s great for meal prep or leftovers that taste even better the next day.

Gather these ingredients

Let’s make sure you’ve got everything ready to go before we get cooking!

• Pork Shoulder (2 lbs): The star of the show! This cut is ideal because it becomes fall-apart tender during cooking and has just the right amount of fat to keep things juicy. If you’re looking for a lighter option, feel free to swap it with chicken thighs.

• Chicken Broth (4 cups): Nothing beats a good, rich broth. It adds depth to your pozole and helps infuse all those lovely flavors. Go for a low-sodium variety if you want to season yourself.

• Hominy (1 can, 15 oz): Think of hominy as the chewy little gems in your pozole! They soak up the flavors beautifully. If you can’t find canned, dried hominy works too; just soak it overnight.

• Dried Ancho Chiles (3-4): These beauties bring that signature smoky sweetness to the table. Don’t skimp here! If ancho chiles are hard to find, you can substitute with guajillo or even a pinch of smoked paprika, but trust me—go for the chiles if you can!

• Onion (1, chopped): Sweet, savory, and aromatic. Onions bring a foundational layer of flavor that you’ll miss if skipped!

• Garlic (3 cloves, minced): Just because we love flavor, right? Fresh garlic adds a punch of zest to the dish!

• Cumin (2 tsp): The warm, earthy notes of cumin will set your pozole apart and elevate it to another level. Pro-tip: toasting the cumin before adding it enhances its flavor!

• Salt and Pepper: Just a sprinkle or dash to taste, giving you the freedom to tailor the seasoning to your preference.

• For Garnish: Fresh cilantro, lime wedges, and sliced radishes. These fresh toppings produce a beautiful contrast and will brighten each spoonful!

Preparing Red Pozole with Shredded Pork

Ready to roll up your sleeves? Let’s cook!

1. Start with the Pork: Place your pork shoulder in a large pot and pour in the chicken broth, covering it completely. Bring it to a boil over medium heat. Once boiling, reduce the heat and let it simmer gently for about 1.5 hours. This is the magic moment where the pork will turn tender and flavorful.

2. Shred it Up: Once the pork is perfectly tender, remove it from the pot, let it cool a bit, and shred it into luscious pieces with a couple of forks. You’ll love this part!

3. Blend the Goodness: In a blender, throw in the dried ancho chiles (don’t forget to remove the stems and seeds!), the chopped onion, the minced garlic, and a splash of the broth. Blend until smooth—it should have a rich, velvety consistency.

4. Reunite flavors: Pour that beautiful blended mixture back into the pot along with the cumin. Stir well, letting the flavors unite in a harmonious dance.

5. Hominy Time: Add the drained hominy and your delightful shredded pork back into the pot. Season with salt and pepper—give it a little taste and adjust, if needed!

6. Final Simmer: Now, let it all bubble together for about 20 more minutes. This is where everything melds into a bowl of scrumptiousness!

7. Serve it Up: Ladle that gorgeous pozole into bowls and garnish with cilantro, lime wedges, and slices of radish for crunch. What a sight!

How to plate and pair

The best way to enjoy your red pozole is with all the garnishes on the side. Place bowls of cilantro, lime wedges, and radish slices around the table; the fresh touches not only elevate the dish but also encourage everyone to customize their bowls. Pair it with warm corn tortillas or fresh crunchy tortilla chips for that delightful contrast. A chilled Mexican lager or a refreshing agua fresca would be a fantastic drink companion, making it feel like a true fiesta!

How to store and freeze

Leftovers? Yes, please! Just let your pozole cool completely then transfer it to airtight containers. It’ll keep in the fridge for up to 3 days. Reheat it thoroughly on the stove before serving. If you find yourself with more than you can eat, freeze the pozole after it cools. Pop it in freezer-safe containers for up to three months. When you're ready for a cozy meal, defrost it in the fridge overnight and reheat gently!

Pro chef tips

Let's sprinkle in some insider wisdom, shall we?

• Toast spices: Don’t skip toasting your spices briefly in the pot before adding other ingredients. It transforms their flavor, bringing out more warmth. Magic is real in cooking!

• Chiles tip: Soak the dried ancho chiles in hot water for a better blend—this softens them up!

• For a spicy kick: You can add a couple of serrano or jalapeño peppers during the cooking process if you love a little heat!

• Quick soak for hominy: If you’re using dried hominy, remember to soak it overnight to ensure they’re tender in the cooked dish.

Creative Twists

Craving a twist? Here are some fun ideas to shake things up:

• Veggie version: Swap out the pork for jackfruit or mushrooms for a hearty, meat-free version—just sauté them until they’re slightly browned before adding to the pot.

• Herbaceous flair: Fresh oregano or even a few sprigs of fresh thyme can add another layer of flavor that’s simply divine.

• Experiment with toppings: Try crumbled queso fresco or diced avocado for extra creaminess.

• Spice level: If you want to step up the spice level, drizzle some hot sauce or add a handful of chopped serrano chiles at the end.

Ingredients list

• 2 lbs pork shoulder
• 4 cups chicken broth
• 1 can (15 oz) hominy, drained
• 3-4 dried ancho chiles, stems and seeds removed
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tsp cumin
• Salt and pepper to taste
• Chopped cilantro for garnish
• Lime wedges for serving
• Sliced radishes for serving

Directions to follow

1. In a large pot, add the pork shoulder and cover it with chicken broth. Bring to boil, then reduce heat to simmer for about 1.5 hours until tender.
2. Remove the pork, let it cool, and shred it into pieces.
3. In a blender, combine the dried ancho chiles, onion, garlic, and a bit of broth. Blend until smooth.
4. Pour the blended mixture back into the pot along with cumin and stir well.
5. Add the drained hominy and shredded pork back to the pot. Season with salt and pepper.
6. Let it simmer for an additional 20 minutes.
7. Serve hot, garnished with cilantro, lime wedges, and sliced radishes.

Your questions answered

• What’s the prep time? You’re looking at about 15-20 minutes to prep plus 2 hours of cooking time, but the wait is worth every second!

• Can I make this in advance? Absolutely! It tastes even better the next day, allowing those flavors to mingle.

• Is it freezer-friendly? Yes! It freezes beautifully. Just make sure it’s in an airtight container.

• What can I serve with it? Tasty sides include corn tortillas, tortilla chips, or a simple green salad.

• Can I adjust the spice level? Of course! Increase or decrease the number of chilies according to your heat preference.

There’s something undeniably beautiful about sharing a meal that’s crafted with love and tradition. I hope this Red Pozole with Shredded Pork brings warmth to your table and smiles all around. So, roll up your sleeves, give it a try, and feel free to play with the flavors. Who knows? You might even create your own signature twist! I can't wait to hear how it goes!