Gluten-Free Pozole Rojo

Ingredients

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• 2 1/2 lbs boneless pork shoulder, cut into 2-inch chunks
• 1 large white onion, halved, plus more diced for serving
• 6 cloves garlic, peeled, divided
• 2 bay leaves Shop
• 1 tbsp kosher salt, plus more to taste
• 10 cups water
• 5 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 2 dried chiles de árbol (optional, for more heat)
• 1 tsp ground cumin Shop
• 1 tbsp dried Mexican oregano, plus more for serving
• 2 cans (25 oz each) white hominy, drained and rinsed
• 2 cups finely shredded green cabbage, for serving
• 6 radishes, thinly sliced, for serving
• 2 limes, cut into wedges, for serving
• corn tostadas, for serving (optional)

Instructions

1. 1 Put the pork, halved onion, 4 garlic cloves, bay leaves, salt and water in a large pot. Bring to a boil, skim off the foam, then lower the heat and simmer, partly covered, for 1 1/2-2 hours, until the pork is fork-tender. Braised this long it will be well past the 145°F (63°C) safe minimum.
2. 2 Meanwhile, toast the guajillo, ancho and árbol chiles in a dry skillet over medium heat for 20-30 seconds per side, until fragrant and pliable. Do not let them blacken, or the sauce turns bitter.
3. 3 Put the toasted chiles in a bowl, cover with 2 cups very hot water and soak for 20 minutes.
4. 4 Blend the chiles with 1 cup of their soaking liquid, the remaining 2 garlic cloves, cumin and 1 tsp of the oregano until completely smooth.
5. 5 When the pork is tender, remove and discard the onion and bay leaves. Pour the chile sauce through a fine-mesh sieve into the pot, pressing on the solids.
6. 6 Add the hominy and the rest of the oregano and simmer for 30 minutes so the flavors blend. Break the pork into large shreds with a spoon. Taste and add salt.
7. 7 Ladle into bowls and serve with cabbage, radishes, diced onion, more oregano, lime wedges and tostadas on the side.

Tips & Notes

• Strain the chile sauce into the pozole. The guajillo skins never fully break down in a blender, and straining gives the pozole its smooth, silky red body.
• Skim the fat from the top of the pozole before adding the hominy, or chill it overnight and lift off the solid fat. It reheats beautifully the next day.
• Canned hominy varies in saltiness. Rinse it well and season the pozole only after it has simmered with the hominy for the full 30 minutes.

Common questions