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  • Jefferson Adams

    Red Chile Pork Pozole (Gluten-Free)

    Jefferson Adams
    Reviewed and edited by a celiac disease expert.

      This red chile pork pozole makes a great potluck dish and is sure to leave plenty of happy eaters on game day. And it's gluten-free!

    Red chile pork pozole makes a great gluten-free meal. Photo: CC--JeffreyW
    Caption: Red chile pork pozole makes a great gluten-free meal. Photo: CC--JeffreyW

    Celiac.com 01/10/2018 - If you're looking for a tasty variation on the usual winter stews of soups, try this delicious red chile sauce. It makes a great potluck dish and is sure to leave plenty of happy eaters on game day.


    • 2 pounds boneless pork shoulder, trimmed and cut in half
    • 2 quarts of chicken broth
    • ¾ cup dried chiles de arbol
    • 4 or 5 dried ancho chiles
    • 3 15-ounce cans white hominy, drained and rinsed
    • 6 cloves garlic (2 smashed, 4 minced)
    • 2½ teaspoons ground cumin
    • 2 tablespoons vegetable oil
    • 1 large white onion, chopped
    • 1 tablespoon dried Mexican oregano (regular will do in a pinch)
    • 1 bay leaf
    • Kosher salt
    • Diced avocado, tortilla chips, lime wedges, chopped cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping

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    Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible.

    Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes.

    Transfer the chiles and 1½ cups of the soaking liquid to a blender.

    Add the smashed garlic and ½ teaspoon salt and blend until smooth.

    Strain through a fine sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.

    Rub the pork all over with the cumin and ½ teaspoon salt; set aside.

    Heat the vegetable oil in a stock pot over medium heat.

    Add the onion and cook about 5 minutes, stirring occasionally, until soft.

    Add the chopped garlic and cook about 2 minutes, until fragrant.

    Increase the heat to medium high.

    Put the onion and garlic into a bowl and set aside for a few minutes.

    Add the pork to the pot and sear, turning as needed, until lightly browned on all sides, about 5 minutes.

    Stir in 2 cups water, the chicken broth, oregano, bay leaf, ½ teaspoon salt and ½ cup to ¾ cup of the chile sauce, to taste.

    Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook for about 3 hours, turning the pork a few times, until tender.

    Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour.

    Remove the bay leaf.

    Put the pork on a cutting board, chop, and return chopped pork to the pot.

    Add water or broth as needed if the pozole is too thick. Season to taste with salt.

    Serve with assorted toppings and the remaining chilihil sauce.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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