Pozole Rojo
A traditional Mexican soup made with pork and hominy, enriched with guajillo chiles and spices, perfect for family gatherings.
Equipment
- large stockpot
- cast iron pan
- medium pot
- blender
- Sieve
Ingredients
- 4 ounces dried guajillo or ancho chiles or a combination of both
- Salt
- 1 large can white hominy 108 ounces, 6 lb 12 oz, 3 kg, drained and rinsed
- 3 pounds pork shoulder preferably with bone, cut into 1 to 1 ½ inch cubes
- 8 cloves garlic 4 cloves roughly chopped, and 4 whole cloves
- 3 bay leaves
- 1 teaspoon ground cumin
- 2 tablespoons dry oregano Mexican oregano if available
Garnishes
- ½ small cabbage thinly sliced
- 1 bunch cilantro chopped
- 2 avocados chopped
- 4 limes quartered
- 1 bunch red radishes sliced thin
- 12 to 24 tostada shells (or tortilla chips if unavailable)
Instructions
Cooking Method
- Boil 5 quarts of water in a large stockpot.
- Heat the chiles in a cast iron pan and cover them with 3 cups of hot water to soak for 15 to 20 minutes.
- Brown the pork in a sauté pan, adding garlic towards the end.
- Transfer the browned pork to the stockpot, adding rinsed hominy, bay leaves, cumin, oregano, and salt. Simmer for 15 minutes.
- Purée the chiles with their soaking liquid, salt, and garlic in a blender; strain the sauce.
- Add the strained red chili sauce to the pot and return to a simmer.
- Cook for 2 to 3 hours until the pork is completely tender, skimming excess fat and adjusting salt.
- Prepare the garnishes and serve the pozole with garnishes on the side.
Notes
Serve with tostada shells or tortilla chips for added crunch.
Nutrition
Serving: 1bowlCalories: 771kcalCarbohydrates: 71gProtein: 35gFat: 40g
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