📝 About This Recipe
This vibrant, ruby-red pork and hominy stew is the heart of the Mexican 'Ofrenda,' traditionally prepared to welcome back the souls of loved ones during Día de los Muertos. Slow-simmered pork shoulder becomes melt-in-your-mouth tender in a complex broth infused with toasted guajillo and ancho chiles. It is a celebratory labor of love that balances deep, smoky heat with the bright, crunch-filled freshness of its iconic garnishes.
🥗 Ingredients
The Meat and Broth
- 4 pounds Pork Shoulder (Butt) (cut into 1.5-inch cubes, excess fat trimmed)
- 1 pound Pork Neck Bones or Trotters (for deep broth body and gelatin)
- 1 large White Onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 2 tablespoons Kosher Salt (plus more to taste)
The Chile Base (Adobo)
- 6 pieces Guajillo Chiles (stemmed and seeded)
- 4 pieces Ancho Chiles (stemmed and seeded)
- 4 pieces Garlic Cloves (peeled)
- 1 teaspoon Dried Mexican Oregano (crushed)
- 1/2 teaspoon Ground Cumin
The Hominy
- 6 cups White Hominy (canned (30oz cans), rinsed and drained)
The Essential Garnishes
- 1 bunch Radishes (thinly sliced)
- 1/2 head Iceberg Lettuce or Cabbage (finely shredded)
- 2 tablespoons Dried Mexican Oregano (for the table)
- 4 pieces Limes (cut into wedges)
- 2 tablespoons Dried Chile de Árbol Flakes (for extra heat)
- 1 package Tostadas (crispy corn tortillas)
👨🍳 Instructions
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1
In a very large stockpot (at least 12 quarts), add the pork shoulder cubes, neck bones, halved onion, and the head of garlic. Fill with 6 quarts of water.
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2
Bring the pot to a boil over high heat. Once boiling, use a slotted spoon to skim off the gray foam (impurities) that rises to the surface to ensure a clear broth.
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3
Reduce heat to a low simmer, add salt, and cover partially. Let the meat simmer gently for about 2 hours, or until the pork is tender and starting to pull apart.
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4
While the meat simmers, prepare the chile sauce. Lightly toast the guajillo and ancho chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant but not burnt.
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5
Place the toasted chiles in a bowl of hot water and let them soak for 20 minutes until soft and pliable.
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6
Transfer the soaked chiles to a blender. Add 1 cup of the soaking liquid, the 4 garlic cloves, cumin, and 1 teaspoon of Mexican oregano. Blend until completely smooth.
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7
Strain the chile mixture through a fine-mesh sieve into a bowl, using a spatula to push the paste through. Discard the tough skins and seeds remaining in the sieve.
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8
Once the pork is tender, remove the onion and the head of garlic from the stockpot and discard them. Also remove the neck bones if desired.
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9
Stir the strained red chile sauce into the pot. Add the rinsed hominy and stir well to combine. The broth should turn a beautiful deep red.
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10
Simmer the pozole for another 45-60 minutes. This allows the hominy to 'bloom' (soften and open slightly like a flower) and absorb the flavors of the pork and chiles.
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11
Taste the broth and adjust the seasoning with more salt if needed. The flavors should be bold and savory.
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12
Ladle the hot pozole into deep bowls, ensuring everyone gets plenty of pork and hominy. Serve immediately with the garnishes arranged in small bowls in the center of the table.
💡 Chef's Tips
Don't skip skimming the foam at the beginning; it’s the secret to a clean, professional-tasting broth. Always use Mexican Oregano if possible; it has citrusy notes that differ significantly from the savory Mediterranean variety. If the soup is too thick, add a splash of chicken stock or water to reach your desired consistency. For the best flavor, make the pozole one day in advance; the spices mellow and deepen overnight in the fridge. Be careful not to over-toast the dried chiles, as burnt chiles will make the entire pot of soup taste bitter.
🍽️ Serving Suggestions
Serve with crispy corn tostadas spread with a thin layer of Mexican crema. Pair with a cold Hibiscus (Jamaica) Agua Fresca to balance the richness of the pork. Offer sliced avocado on the side for a creamy contrast to the spicy broth. For an adult beverage, a smoky Mezcal or a crisp Mexican lager works beautifully. Finish the meal with Pan de Muerto (Bread of the Dead) to stay true to the holiday tradition.