Pozole Rojo Rápido

Ingredients

• boneless pork shoulder2 lb
• white onion1 med
• garlic1 large head
• garlic3 med cloves
• dried bay leaves3 med
• kosher salt1 tbsp
• water8 cup
• canned white hominy31 oz
• dried Guajillo chiles6 med
• dried Ancho chiles2 med
• dried Mexican oregano1 tsp
• hot water1 cup
• green cabbage1/2 small head
• radishes1 bunch
• white onion1/2 med
• dried Mexican oregano1 tbsp
• limes2 med
• corn tostadas12 med

Method

1. 01

   Pressure cook the pork and aromatics to yield a tender, rich broth.

   In an electric pressure cooker, combine the pork shoulder chunks, the half onion with the root intact, the halved head of garlic, bay leaves, kosher salt, and water, then cook on high pressure for 35 minutes.

2. 02

   Awaken the dried chiles in a hot skillet until highly fragrant.

   While the pork is under pressure, heat a dry skillet over medium heat and press the flattened Guajillo and Ancho chiles into the hot pan for 10 to 15 seconds per side, taking strict care not to let them burn.

3. 03

   Rehydrate the toasted chiles in boiling water until soft and pliable.

   Transfer the toasted chiles to a bowl, cover them with boiling water, and let them soak for 15 minutes.

4. 04

   Blend the chiles with aromatics to create the authentic red adobo.

   Transfer the softened chiles to a blender along with the roughly chopped half onion, the raw peeled garlic cloves, one teaspoon of Mexican oregano, and the cup of hot water, blending on high for a full minute until smooth.

5. 05

   Pass the purée through a fine-mesh strainer to ensure a luxurious, velvety broth.

   Pour the blended red sauce through a fine-mesh strainer into a bowl, using the back of a spoon to push it through while discarding the tough bits of chili skin and seeds left behind.

6. 06

   Combine the strained adobo and rinsed hominy with the cooked pork.

   When the pressure cooker finishes its cycle, perform a quick release, carefully fish out and discard the boiled onion, garlic head, and bay leaves, then stir the rinsed hominy and strained red sauce directly into the pot.

7. 07

   Simmer the stew briefly to allow the hominy to absorb the rich flavors.

   Turn the cooker to the sauté function and let the pozole simmer uncovered for 15 minutes, tasting the broth and adjusting the salt as necessary.

8. 08

   Assemble the bowls at the table with the mandatory structural garnishes.

   Ladle the steaming pozole into large, wide bowls and serve immediately, allowing everyone to build their own bowl with a mountain of shredded cabbage, radishes, diced onion, a heavy squeeze of lime, crushed Mexican oregano, and tostadas on the side.

Notes

• Never skip straining the adobo sauce.

  Passing the blended chiles through a fine-mesh strainer is a non-negotiable rule of traditional Mexican cooking; failing to do so leaves bitter, tough flecks in the broth and completely ruins the texture.

• Garnishes are structural, not decorative.

  A bowl of pozole is incomplete without the tactile and thermal contrast of fresh cabbage, radishes, onion, lime, and crushed oregano to cut through the rich, fatty broth.

• Beware the cumin contagion.

  Mainstream American adaptations often wrongly call for cumin or commercial chili powder; true Mexican flavor relies entirely on the earthy, smoky depth of rehydrated whole dried chiles.