Pozole Rojo

Total Time:
4 hr 55 min
50 min
25 min
3 hr 40 min

4 servings

  • 1 head garlic
  • 3 1/2 to 4 pounds bone-in pork shoulder, cut into 3 or 4 pieces
  • 3 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 14 cups water
  • 4 cups chicken stock
  • 1 onion, sliced and 1 onion, chopped
  • 2 ounces ancho chiles, seeded and stemmed
  • 1 -ounce guajillo chiles, seeded and stemmed
  • 1/2 teaspoon Emeril's Southwestern Essence, recipe follows
  • 2 (30-ounce) cans white hominy plus 1 (15.5-ounce) can
  • 1 teaspoon Mexican oregano
  • Accompaniments:
  • Diced avocado, for serving
  • Julienned radishes, for serving
  • Chopped red onions, for serving
  • Chopped cilantro, for serving
  • Sour cream, for serving
  • Toasted pumpkin seeds, for serving
  • Tortilla chips, for serving
  • Lime wedges, for serving
  • Red chili flakes, for serving
  • Emeril's Southwest Seasoning:
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon dried oregano
  • Peel garlic cloves, reserve 2 cloves for the chile sauce. Slice remaining garlic.

  • Season the pork with 1 teaspoon salt and 1 teaspoon black pepper.

  • In an 8 quart Dutch oven, over medium high heat, brown the pork on all sides. Add the sliced garlic, sliced onion, 10 cups of the water and chicken stock. Bring up to a boil. Skim off any foam that may rise to the surface. Turn the heat down and gently simmer the pork, covered, until very tender, 2 1/2 to 3 hours.

  • While pork is simmering, toast the ancho and guajillo chiles in a pan over medium-high heat. Turn the chiles several times, cooking until they are pliable and fragrant, about 3 to 4 minutes. Add 2 cups of the remaining water; bring to a boil, turn off and let stand covered for 20 to 25 minutes.

  • In a blender, combine the chiles, the soaking liquid, chopped onion, garlic, 1 teaspoon of the remaining salt, and Southwest Essence and puree until smooth. Strain through a sieve to remove any skins or seeds. Set aside.

  • Transfer the pork to a cutting board, discard the bones, and shred the meat.

  • Rinse and drain the hominy. Return the pork to the broth; add the hominy, 1/4 cup of the chile sauce (or more to taste), oregano, remaining teaspoon of salt, and remaining water if necessary. Simmer the pozole for 30 minutes longer. Adjust seasoning if necessary.

  • Any leftover chile sauce can be stored in an airtight container in the refrigerator for 2 to 3 weeks and may be stirred into marinades, sauces, soups, or stews, or used to flavor meats before grilling or sauteing.

  • The pozole should look hearty but be brothy enough to be thought of as a soup or brothy stew.

  • Serve the pozole buffet style with bowls of the accompaniments for guests to add to their taste.

  • Yield: 4 quarts

Emeril's Southwest Seasoning:
  • Combine all ingredients thoroughly.

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