Red Pozole With Pork
1 1/2 cups dried hominy or 2 29-oz. cans hominy (about 5-6 cups)
3 lb. pork shanks or ham hocks, cut into 11â„2 inch thick pieces
1 1/2 lb. pigs’ feet
1 1/2 lb. bone-in pork shoulder, cut into 3 or 4 pieces
3 Tbsp. salt, divided
2 large white onions, chopped and divided
8 (about 4 oz.) dried ancho chiles, stemmed and seeded
4 dried chiles de arbol, seeded
1 medium head garlic, cloves broken apart, peeled and chopped
3 Tbsp. dried Mexican oregano
For garnish:
3/4 cup cilantro, chopped
3 limes, cut into wedges
4 cups shredded cabbage
10 radishes, thinly sliced
8 corn tortillas, cut into strips and fried lightly (you could also use store-bought tostadas)
If using dried hominy, soak the kernels in water overnight and boil for 2-3 hours until tender. Place the meat in a 10-quart pot and cover with about 4 quarts water. Add 2 Tbsp. salt and half the onions and bring to a boil. Skim off any foam that rises to the top, reduce heat to simmer, partially cover and boil for about two hours. Remove the meat from the broth and let cool, or, if you have time, let the stock and meat cool together for a richer flavor.
While the stock boils, rehydrate the chiles by placing them in a saucepan with enough water to cover. Bring to a boil and let simmer for about 15-20 minutes until soft. Remove pan from stove and let cool for 30 minutes. In a food processor or blender, purée garlic with the chiles and rehydrating liquid. Reserve.
Once the meat has cooled and been removed from the stock, separate the meat from the bones and shred or chop the meat. (You should have about 2 quarts broth and about 5 cups meat.) Skim the broth to remove any unwanted ligaments or fat, add the meat back to the pot and bring to a boil. (You can roast the bones and feet to make more stock for another dish or you can just throw the excess skin, bones and feet away.)
Add the hominy, chile garlic puree, remaining Tbsp. salt and oregano and simmer soup for at least 30 minutes. (Strain the puree if there are visible pieces of chile skin still present.) While the pozole is simmering, place the garnish ingredients (remaining onions, cilantro, limes, cabbage, radishes, tostada pieces) in small bowls. Serve soup in bowls and top with desired garnishes.
Serves 12.
— Addie Broyles, adapted from a recipe in ‘Mexico One Plate at a Time’ by Rick Bayless