Pozole Rojo
By Traeger Grills
In Mexico, pozole is party food that's named for one of its main ingredients, specially treated corn kernels known as pozole in Mexico and hominy in the United States. The puffed canned corn has a pleasantly chewy texture. Pozole, the dish, can feature different meats or fish and comes in three colors (green, red, or white). This is a red pozole (aka pozole rojo) made with pork that features a combination of guajillo and dried New Mexico chiles. If you’d like something a little smokier you can replace a portion of the New Mexico chiles for Mexican pasillas.
Prep Time
25 Min
Cook Time
5 Hr
Pellets
Mesquite
Ingredients
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
Pozole
| 3 Pound | boneless pork shoulder, cut into pieces |
| 1 | medium yellow onion, quartered |
| 4 | garlic cloves, peeled and smashed |
| 2 | dried bay leaves |
| 1 Tablespoon | whole peppercorns |
| 4 Cup | chicken stock |
| 3 | guajillo chiles |
| 4 | dried New Mexico chiles |
| 1 | 29-oz can white hominy, drained and rinsed |
| 2 Teaspoon | ground cumin |
| Tablespoon | Kosher salt |
| 1 Tablespoon | Mexican oregano |
| Juice of 2 limes |
Toppings
| 1/2 Cup | diced white onion |
| 1/2 Cup | chopped fresh cilantro |
| 1/2 Cup | thinly sliced radishes |
| 1/2 Cup | shredded cabbage |
| 1 | jalapeño, thinly sliced |
| 1 | Diced or sliced avocado |
| 2 | limes, cut into wedges |
Steps
1
Preheat the Traeger with the lid closed to 300°F; this will take 10 to 15 minutes.
300 ˚F / 149 ˚C
2
In a large pot, combine the pork, yellow onion, garlic cloves, bay leaves, and peppercorns. Add just enough water to cover. Bring to a simmer over medium-high heat. Partially cover with a lid and transfer the pot to the grill. Cook, checking occasionally and adding additional water as needed to keep the pork covered, until the pork begins to fall apart, 3 to 4 hours. The time will vary depending on the size of the pork pieces, the weather, and your grill.
300 ˚F / 149 ˚C
03:00
3
While the pork braises, prepare the chiles. In a medium saucepan, bring the chicken stock to a simmer. Put the guajillos and New Mexico chiles in a heat proof bowl and pour the hot stock over them. Weight the chiles with a dish to completely submerge them and soak until soft and pliable, about 20 minutes. Reserving the liquid, remove the chiles. Remove the stems and seeds and transfer the chiles to a blender. Strain the stock into the blender and blend until smooth. Set aside.
4
Transfer the cooked pork to a sided baking sheet or bowl, reserving the braising liquid. Strain the liquid into a clean pot; discard the solids. When cool enough to handle, shred the pork and add it to the braising liquid. Add the reserved pureed chiles, the hominy, cumin. and 1 Tablespoon salt to the pot and stir. Partially cover the pot and cook for another hour to warm the hominy and let all the flavors come together.
300 ˚F / 149 ˚C
01:00
5
Remove the pot from the grill and add the oregano and lime juice. Season to taste with more lime juice or salt.
6
Serve in bowls with desired toppings. Enjoy!
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