Traditional Pozole Rojo
A hearty, soul-warming Mexican soup made with tender pork, hominy, and a rich red chili broth.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 lbs Pork shoulder (butt), cut into 1-inch cubes
- 30 oz Canned white hominy, rinsed and drained
- 5 pieces Dried guajillo chiles, stemmed and seeded
- 2 pieces Dried ancho chiles, stemmed and seeded
- 6 cloves Garlic cloves, peeled
- 1 medium White onion, chopped
- 1 tablespoon Dried Mexican oregano
- 8 cups Chicken or pork broth
- 2 teaspoons Salt
- 2 tablespoons Vegetable oil
- 1 set Garnishes: shredded cabbage, sliced radishes, lime wedges(optional)
Instructions
- 1
In a large pot, add the pork, half of the onion, 3 cloves of garlic, and salt; cover with broth and bring to a boil.
- 2
Reduce heat and simmer the pork for about 60-90 minutes until tender, skimming off any foam that rises to the top.
- 3
While pork simmers, lightly toast the dried chiles in a skillet, then soak them in hot water for 20 minutes until soft.
- 4
Blend the soaked chiles with the remaining garlic, a pinch of salt, and 1/2 cup of the soaking liquid until completely smooth.
- 5
Strain the chili sauce through a fine-mesh sieve into a pan with a little oil, frying it for 5 minutes to deepen the flavor.
- 6
Add the chili sauce and the rinsed hominy to the main pot with the pork.
- 7
Stir in the Mexican oregano and simmer everything together for another 30-45 minutes to allow flavors to meld.
- 8
Serve hot in bowls and allow guests to customize with cabbage, radishes, and a squeeze of lime.
Nutrition per Serving
420
Calories
28g
Protein
35g
Carbs
18g
Fat
7g
Fiber
4g
Sugar
1150mg
Sodium
Ratings & Reviews
No ratings yet
