Pozole Rojo Rápido para Celebrar

Ingredients

• boneless pork shoulder2 lb
• white onion1 large
• garlic4 large clove
• bay leaves2
• kosher salt1 tbsp
• low-sodium chicken broth8 cup
• dried Guajillo chiles4
• dried Ancho chiles3
• garlic3 clove
• ground cumin1 tsp
• dried Mexican oregano1 tbsp
• neutral oil1 tbsp
• Mexican-style white hominy50 oz
• green cabbage1/2 med
• radishes1 bunch
• white onion1 large
• limes3
• dried Mexican oregano1 tbsp
• corn tostadas12

Method

1. 01

   Fast-track the pork broth.

   Place the cubed pork, half of the halved white onion, the 4 smashed garlic cloves, bay leaves, and salt into a large heavy-bottomed pot or Dutch oven. Pour in the chicken broth and bring to a rolling boil over medium-high heat. Skim and discard any gray foam that rises to the surface to ensure a clean-tasting broth, then reduce the heat to medium-low, cover partially, and let simmer for 40 to 45 minutes until the pork yields easily to a fork.

2. 02

   Hydrate the dried chiles.

   While the pork simmers, heat a dry skillet over medium heat. Press the deseeded Guajillo and Ancho chiles flat against the pan with a spatula for 10 to 15 seconds per side until they become fragrant and slightly pliable, being careful not to let them blacken. Transfer the toasted chiles to a bowl, submerge them in boiling water, and soak for 15 minutes until fully softened.

3. 03

   Blend the recaudo.

   Discard the bitter soaking liquid and transfer the softened chiles to a blender. Add the remaining half of the raw white onion, the 3 whole cloves of garlic, cumin, Mexican oregano, and about 1 cup of hot broth from your pork pot. Blend on high for a full 2 minutes until completely smooth, then pass the puree through a fine-mesh strainer to catch any tough skins.

4. 04

   Fry the sauce to lock in the authentic flavor.

   In a medium skillet, heat the neutral oil over medium heat until shimmering, then pour in the strained red chile puree—it will sizzle and splatter. Cook, stirring constantly, for 5 to 7 minutes until the sauce deepens from a bright red to a dark, rusty brick color and the sugars caramelize.

5. 05

   Marry the flavors.

   Remove the large onion pieces, smashed garlic cloves, and bay leaves from the pork broth and discard them. Stir the fried red chile paste and the thoroughly rinsed hominy directly into the pot, watching the broth instantly transform into a glorious crimson soup.

6. 06

   Execute the final simmer.

   Bring the pot back to a gentle simmer and let it cook for a final 15 to 20 minutes so the hominy absorbs the chili flavors without turning to mush. Taste the broth, adjust the salt as necessary, and serve immediately alongside a platter of shredded cabbage, radishes, diced onion, limes, oregano, and tostadas.

Notes

• Respect the hominy.

  Canned hominy is a completely authentic modern shortcut, but the canning liquid carries a metallic, overly starchy flavor. Dump it into a colander and rinse it aggressively under cold water until the water runs completely clear before it ever touches your soup.

• The Instant Pot hack.

  To make this even faster on a weeknight, use an electric pressure cooker. Sauté the cubed pork to brown it, then add the broth, aromatics, and the pre-fried chile paste. Cook on high pressure for 25 minutes, release the pressure naturally for 10 minutes, and stir in the rinsed hominy at the very end to warm through.

• Sourcing the chiles.

  If you cannot find Ancho chiles, Pasilla chiles are an excellent substitute that provide a similar dark depth. Never substitute standard American chili powder for the whole dried chiles, or you will lose the soul of the dish entirely.