Red pork pozole

Ingredients

• 1.75 kgpork shoulder, with at least one large bone and a little skin
• 6.5 litres + 710 ml (3 cups)water
• 3bay leaves
• 15garlic cloves, peeled
• 1 largeonion, peeled
• 8guajillo chillies
• 6dried árbol chillies (optional)
• 1 can (3.12 kg; 6 lb 9 oz)precooked pozole hominy
• 2 tablespoonsdried oregano
• 4 tablespoonssalt
• 2iceberg lettuces
• 2 bunchesradishes
• 2white onions
• 8limes or lemons
• 36corn tostadas

Instructions

1. 1

   Simmer the pork

   Put the pork in a large pot with 4.5 litres of water, the bay leaves, 6 garlic cloves and half the large onion. Cover and bring to the boil over high heat, then lower the heat to maintain a steady, gentle simmer. Cook for about 1½ hours, or until the pork is tender.

2. 2

   Soak the chillies

   While the pork cooks, bring 3 cups of water to the boil. Remove the stems and seeds from the guajillo and árbol chillies, if using the latter. Pour the boiling water over the chillies, cover and leave them to soak for at least 30 minutes, until soft and fully hydrated; they can remain in the water until you make the sauce.

3. 3

   Blend the sauce

   Transfer the chillies, their soaking water, the remaining garlic and the remaining half of the large onion to a blender or food processor. Add the oregano and salt, then blend until smooth. Strain the sauce and set it aside.

4. 4

   Rinse the hominy

   Wash the pozole hominy thoroughly and drain it.

5. 5

   Prepare toppings

   Wash and slice the lettuce and radishes, and chop the white onions. Prepare a hot sauce if you wish, and put some crushed oregano on a plate. Wash the limes or lemons, but leave them whole until serving.

6. 6

   Shred the pork

   Once the pork is cooked, lift it out of the broth, leaving the bones in the pot. Remove the bay leaves and any garlic and onion pieces you can find; it is fine if you cannot get them all. Shred the pork.

7. 7

   Finish the pozole

   Add the hominy, guajillo sauce, 2 litres of water and shredded pork to the broth, then stir. Cover and bring to the boil over high heat. Uncover, reduce the heat to medium and simmer gently for 20 minutes. Leave to rest for 15 minutes.

8. 8

   Serve with toppings

   Ladle the pozole into deep bowls. Top each serving with a generous amount of lettuce, radishes and chopped onion, plus a pinch of oregano. Slice the limes or lemons and serve alongside the bowls with one or two tostadas per person.

What is red pork pozole?

Pozole is a traditional Mexican soup made with hominy, a treated maize whose kernels open up as they cook. This red version gets its colour and flavour from dried guajillo chillies, with pork simmered until it can be pulled into tender shreds.

The big batch makes it well suited to family gatherings and celebrations. Each bowl is finished at the table, so everyone can add crisp vegetables, citrus and tostadas to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 599 calories, 29g protein, 55g carbs, 30g fat.

Hominy provides most of the carbohydrates, while pork contributes much of the protein and fat. For a more balanced plate, add plenty of the lettuce and radish toppings and serve the tostadas alongside rather than piling them into the soup.

Build a flavourful broth

Pork shoulder: The slow simmer makes this cut tender, while the bone and a little skin add body to the broth. Keep the heat at a gentle, steady bubble after bringing the pot to the boil.

Aromatics: Bay leaves, garlic and onion flavour the cooking liquid from the start. Remove the larger pieces before adding the shredded meat back in.

Make the guajillo sauce

Chilli soak: Pouring boiling water over the stemmed and seeded chillies softens them for blending. Give them at least 30 minutes, and wait until they are pliable throughout.

Smooth finish: Blend the chillies with their soaking water, garlic, onion, oregano and salt, then strain the sauce. This helps it blend evenly into the broth.

Cook the hominy gently

Rinsing: Wash and drain the precooked hominy before adding it to the pot. This gets it ready to absorb the seasoned broth.

Final simmer: Once the hominy, sauce, water and shredded pork are combined, bring the pot to a boil, then lower the heat to a gentle simmer for 20 minutes. Letting it rest for 15 minutes gives the flavours time to settle.

Prepare the toppings

Fresh vegetables: Thinly sliced lettuce and radishes, along with chopped white onion, add a crisp contrast to the hot soup. Keep them ready to add just before eating.

Citrus and crunch: Wash the limes or lemons ahead, but slice them only when you serve. Put tostadas alongside each bowl so they stay crisp.

Serve it for a gathering

This recipe makes 18 portions, so set out the toppings in separate dishes and let everyone finish their own bowl. A pinch of crushed oregano adds a final herbal note, and an optional hot sauce brings extra heat.

Pozole is filling on its own, but tostadas make a natural accompaniment. Add them at the table rather than to the pot so they do not soften in the broth.

Recipe notes & tips

• Keep the pork at a gentle simmer so it turns tender without boiling vigorously.
• Start soaking the chillies while the pork cooks to make good use of the long simmer.
• Remove the chilli seeds before soaking for a milder sauce.
• Strain the blended sauce for a smoother broth.
• Slice the citrus just before serving to keep it fresh.
• Set the toppings out separately so each person can finish their bowl to taste.

Variations

• More heat: Include the optional árbol chillies for a hotter sauce.
• Milder sauce: Leave out the árbol chillies and remove the guajillo seeds.
• Extra citrus: Offer additional lime or lemon wedges at the table.
• Tostada crunch: Serve one or two tostadas alongside each bowl.
• Fresh finish: Add a little extra sliced radish and lettuce to each serving.

Common mistakes to avoid

• Boiling the pork hard: Lower the heat after it first boils so the pork can simmer gently until tender.
• Under-soaking the chillies: Leave them in the boiling water for at least 30 minutes and check that they are soft throughout.
• Skipping the straining: Strain the blended sauce to give the broth a smoother texture.
• Adding toppings too early: Keep the lettuce, radishes and onion aside until serving so they stay crisp.
• Slicing citrus in advance: Leave the limes or lemons whole until just before serving.

How to store

Refrigerate leftover pozole in a covered container for up to 3 days, keeping fresh toppings and tostadas separate. Reheat the soup gently on the hob until piping hot, then add fresh toppings to serve.

Frequently asked questions