Casa M Pozole Rojo.
Pork shoulder goes deep in a four-hour broth built on ancho and guajillo chiles, anchored by two Casa M blends
Pork shoulder goes deep in a four-hour broth built on ancho and guajillo chiles, anchored by two Casa M blends
Ingredients
Ingredients
- FOR THE BROTH:
- 1/4 cup coconut oil
- 4 pounds pork shoulder roast, cut into 4-5 strips
- 2 heads garlic, peeled, minced
- 1/4 cup Casa M Spice Co® Uncontrolled Chain Reaction®
- 1/4 cup Casa M Spice Co® Uncontrolled Cattle Drive®
- 2 ounces ancho chile, ground
- 1 ounce guajillo chile, ground
- 1 large sweet onion, diced fine
- 12 cups chicken broth
- salt and pepper to taste
- PULLING IT ALL TOGETHER:
- 64 oz cooked or canned white hominy, drained
- 1 bunch of radishes, washed and trimmed of greens, diced
- 1/4 head green cabbage, shredded
- 2 limes, cut into wedges
- 1 bunch cilantro, leaves plucked
Method
-
01
Dice onion, mince garlic, prep garnishes
15 minRadishes, cilantro, cabbage, lime wedges can all be prepped ahead.
-
02
Brown pork strips in coconut oil
12 minUse 8-quart thick-bottomed pot; remove pork when browned.
-
03
Sauté onion and garlic 5 minutes
5 minReduce heat to medium after browning pork.
-
04
Add spices and chiles, stir well
2 minYou're building the soul of this pozole right here — toast those spices and chiles until the kitchen smells like deep red earth and your mouth is already watering, about 2 minutes. The oils will shimmer and the powder will darken slightly; that's when you know the flavors are waking up.
-
05
Return pork, add broth, bring to boil
8 minOnce the pork hits that broth and it comes to a rolling boil, you're locked in — this is where the low and slow magic starts, so drop the heat down to a bare simmer and let that meat surrender completely over the next few hours. You want a gentle bubble, not a violent roll, or you'll end up with shredded pork instead of silky, spoon-tender hunks.
-
06
Simmer covered for 4 hours until fork tender
240 minCheck occasionally; pork should pull easily when done.
-
07
Remove pork, let cool, then shred
15 minMeanwhile adjust broth seasonings to taste.
-
08
Add hominy and shredded pork, simmer 30 minutes
30 minAdjust consistency with water or broth if needed.
-
09
Serve in deep bowls with garnishes
5 minGuests add radish, cabbage, cilantro, lime to taste.
From Mike's Notebook
Ground chiles will seize and burn if the pan's too hot—add them after onion and garlic are soft and the heat's come down.
Shred the pork while it's still warm; it pulls clean then, but tightens up and fights you once it cools completely.
Hold back on water adjustments until hominy's in—it absorbs liquid and thickens the broth as it simmers.