Pozole Rojo
Pozole Rojo is a traditional Mexican soup known for its rich flavors, combining pork, hominy, and red chili sauce to create a savory and comforting dish.
Nutrition
Calories: 320cal
Carbohydrate: 20g
Protein: 30g
Fat: 15g
Cholesterol: – -mg
Sodium: 800mg
Difficulty Level: easy
30 min Prep
2 hr Cook
2 hr 30 min Total
6 Servings
Ingredients
- 2 pounds pork shoulder, cut into large chunks
- 8 cups water
- 1 large onion, quartered
- 5 cloves garlic, peeled
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 cups canned hominy, drained and rinsed
- 5 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 tablespoon vegetable oil
- 1 teaspoon dried oregano
- 1 tablespoon fresh lime juice
- Chopped cilantro, for garnish
- Diced radishes, for garnish
- Shredded cabbage, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, add the pork shoulder pieces, water, onion, garlic, bay leaves, salt, and pepper. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 1.5 hours, or until the pork is tender and easy to shred.
- While the pork is cooking, prepare the chili sauce. In a small pot, bring 2 cups of water to a boil. Add the dried guajillo and ancho chilies and remove from heat. Let them soak for 15 minutes until they are soft.
- Transfer the chilies to a blender, add half a cup of the soaking liquid, and blend into a smooth paste. If needed, add more soaking liquid to reach a smooth consistency.
- In a medium pan, heat the vegetable oil over medium heat. Carefully pour in the chili paste and cook for about 5 minutes, stirring frequently. This will help to concentrate the flavors. Add the oregano and mix well.
- When the pork is ready, remove and discard the bay leaves, onion, and garlic from the pot. Remove the pork pieces, shred them using two forks, and then return them to the pot.
- Add the hominy to the pot with the pork.
- Strain the chili sauce to remove any bits, directly into the pot with the pork and hominy. Stir well to combine.
- Allow the pozole to simmer for an additional 30 minutes over low heat, stirring occasionally. Taste and adjust seasoning with more salt if necessary.
- Add lime juice just before serving to give the soup a bright flavor.
- Serve the pozole hot. Garnish with chopped cilantro, diced radishes, shredded cabbage, and lime wedges as desired. Enjoy!
