Red Pozole with Pork

Ingredients−25servings+

• Hominy corn5.5 kg (12 lbs)
• Lime (cal)almost 1 cup
• Baking sodaa handful
• Pork spine with shank5 kg
• Pork feet4 units
• Solid pork meat5 kg
• Guajillo chilies1 packet (8 oz / 226.7g)
• Puya chilies1/2 packet
• Onions2 large
• Garlic heads4 units
• Saltto taste
• Radishes1 bunch
• Cabbage1 head
• Lettuce1 head
• Cucumber1 unit
• Limesfor garnish
• Arbol chiliesa handful
• Sesame seeds (ajonjolí)1 packet (1 oz / 28g)
• Pumpkin seeds (pepitas)1 packet (1 oz / 28g)
• Peanuts (roasted & salted)1/2 packet
• Corn oilfor frying

Directions▶ Start cooking

1. Soak 5.5 kg of hominy corn overnight.
2. Coat the outside of a large cooking pot with ash to facilitate cleaning.
3. Transfer the soaked hominy corn to the ash-coated pot.
4. Add water to the pot, ensuring the hominy is covered.
5. Add almost 1 cup of lime (cal) to the hominy and water.
6. Stir the hominy, water, and lime thoroughly.
7. Place the pot on a wood fire to cook for 1 hour.⏱ 1h
8. After 1 hour, remove the pot from the fire.⏱ 1h
9. Add a handful of baking soda to the cooked hominy.
10. Stir vigorously until the hominy changes color and the skins begin to peel off.
11. Add cold water to the pot to cool the hominy.
12. Transfer the hominy to a large bowl with clean water and rinse multiple times, removing any loose skins.
13. Place the cleaned hominy in a separate clean pot.
14. Add fresh water to the pot with the cleaned hominy.
15. Place this pot on the wood fire.
16. Add more wood to the fire and cover the pot, bringing the water to a boil.
17. Cut 4 pork feet into pieces, cut 5 kg of pork spine with shank and 5 kg of solid pork meat into desired pieces, removing any excess fat or blood.
18. Wash the cut pork meat thoroughly.
19. Remove the stems from 1 packet of guajillo chilies and 1/2 packet of puya chilies, then soak them in cold water.
20. Cut 2 large onions into quarters and make small cuts on 4 heads of garlic.
21. Slice radishes thinly, shred 1 head of cabbage and 1 head of lettuce, dice 1 cucumber, and slice limes.
22. After the hominy has boiled for 1 hour (since it started boiling in the clean pot), add the prepared pork meat, pork feet, quartered onions, and cut garlic heads to the pot.⏱ 1h
23. Cover the pot and continue cooking.
24. In a frying pan over the wood fire, add corn oil.
25. Fry a handful of arbol chilies and 2 cloves of garlic in the hot oil until golden, ensuring they do not burn.
26. Remove the fried chilies and garlic from the pan and set aside.
27. In the same pan with the remaining oil, add 1 packet of sesame seeds, 1 packet of pumpkin seeds, and 1/2 packet of peanuts.
28. Fry the seeds and peanuts until golden, stirring constantly.
29. Remove the fried seeds and peanuts from the pan.
30. Blend the fried guajillo and puya chilies (from step 19), fried arbol chilies, fried garlic, and salt with some of the chili oil from frying.
31. Add the fried sesame seeds, pumpkin seeds, and peanuts to the blender with the chili mixture.
32. Blend briefly, just enough to break down the nuts and seeds, but not to a completely smooth paste.
33. Once the hominy is well-cooked and starting to burst (after approximately 2 hours of cooking with the meat), strain the blended chili sauce into the pozole pot.⏱ 2h
34. Add salt to taste to the pozole.
35. Stir well and let the pozole simmer for a bit longer to allow the flavors to meld.
36. Serve the pozole hot, garnished with shredded cabbage, shredded lettuce, sliced radishes, diced cucumber, a spoonful of the spicy chili sauce, and a squeeze of fresh lime juice.

Tips

• Coat the pot with ash to make cleaning easier.
• Soak hominy corn overnight for easier cooking.
• Use baking soda to easily peel hominy corn, saving time and water.
• Add meat after hominy has boiled for 1 hour to prevent overcooking the meat.
• Do not burn chilies when frying, as it will make the sauce bitter.

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