Pozole Rojo
- Cook
- 134 min
-
[MED] 4 min
[LOW] 120 min + 10 min
1 tablespoon olive oil
½ medium onion, cut into 3 thick slices
3 whole dried ancho chilies, stemmed, seeded
2 whole dried guajillo chilies, stemmed, seeded
1 lb pork shoulder or butt, boneless, cut into 1½" blocks
2 cloves garlic, chopped
2 teaspoons kosher salt
1 teaspoon ground cumin
½ teaspoon dried oregano
4 cups (960 ml) chicken broth
1 25-oz can white hominy, drained, rinsed
Garnish
Cilantro, chopped onions, avocados and lime wedges
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and grill onions for about 2 minutes on one side. Add chilies and grill the other side of the onions for another 2 minutes, or until charred and softened.
Add ipork, garlic, salt, spices and 4 cups of chicken broth. Cover and simmer over [LOW] heat for 120 minutes. Once cooked, transfer the meat to a plate and shred it into bite-sized pieces using two forks.
Remove the chilies, then puree the soup using a blender. Return the pureed soup to the pot along with the shredded meat.
Add hominy, cover and simmer over [LOW] heat for another 10 minutes.
Garnish with cilantro, chopped onions, avocados, lime wedges and serve.
Charring onions and chilies adds deeper flavor to the soup.
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