I like to eat my pozole rojo with a delicious side of tostadas and I take one spoonful of the stew, and then take a bite of my tostada. Repeat until there isn't any left!
Pozole, which means "hominy" (white maize) in Spanish, is a hearty traditional soup from Mexico. It was once a sacred dish used by the Aztecs in certain ancient rituals. Pozole is most often made with hominy, pork and a spicy sauce, but it can include other types of sauces and meats. It's usually garnished with radish, avocado, lime and enjoyed with a side of crunchy tostadas. There are many varieties of the dish in Mexico, but the most common are pozole rojo, pozole verde and pozole blanco.
My recipe uses pork shoulder, cut into medium-sized cubes so you can really allow each piece of the meat to marinate in the delicious sauce. But don't cut the pork pieces so small that they lose the delicious taste.
Fill a large pot with 10 cups of water. Bring to a boil over high heat and cover with lid until you proceed with the next steps.
In a skillet, lightly roast chiles until they begin to soften about 5 minutes on each side. Do not let them burn. Once ready, reserve on the side.
Using the same skillet, on medium heat , add 2 tablespoons olive oil (enough to coat the bottom of the pan) cook the pork pieces adding garlic, salt, cumin and oregano. Cook until the meat turns brown; about 10 minutes.
Once the meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits at the bottom of the pan, and any garlic, and add those to the pot as well. Add the rinsed hominy.
Bring to a simmer, reduce the heat and keep cooking it.
While the meat and hominy boils, prepare the red sauce by puréeing in a blender the chilies, 2 cups of water, a teaspoon of salt, and 4 garlic cloves.
Add the red chile sauce to the pot with the pork and hominy. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.
Cook for 1 hour (until the pork is completely tender)
Taste for seasoning and add more salt to taste (you will likely need more than you expect, perhaps a tablespoon or more.)
The resulting soup should be rather brothy, as you will be adding a lot garnishes.
Serve the pozole in soup bowls. Be sure to add enough hominy and meat into each dish. Garnish with desired amount of chopped cabagge, oregano, radishes, chopped onion, 1 lime and avocado slices.
You can also arrange the garnishes in bowls on the table and let your guests pick and choose which garnishes they would like on their pozole.