Description
Pozole Rojo is a traditional Mexican soup featuring tender pork shoulder simmered with dried chiles and hominy, creating a rich, flavorful broth.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 3 to 4 pounds pork shoulder, trimmed of fat and cut into 2 inch pieces
- 3 bay leaves
- 1 teaspoon coarse salt
- 4 quarts water
- 5 ancho chiles, dried
- 5 guajillo chiles, dried
- 2 chiles de arbol, dried
- 1 medium onion, quartered
- 6 cloves garlic, peeled and sliced
- 1 tablespoon Mexican oregano
- 4 cups chicken broth, low sodium
- 2 teaspoons ground cumin
- 3 cans hominy (15 ounce cans), drained and rinsed
- Shredded cabbage
- Radishes, sliced
- Onion, chopped
- Lime wedges
Instructions
- Heat a large Dutch oven over medium-high heat and add the vegetable oil. Sear the pork shoulder pieces on all sides until browned, working in batches if necessary. Return all the pork and any accumulated juices to the pot, then add 4 quarts of water and bay leaves. Bring to a boil, cover, reduce heat to medium-low, and cook for 1 hour. Skim off any impurities from the broth with a slotted spoon to keep the broth clear.
- Remove stems and seeds from the ancho, guajillo, and arbol chiles. Place them in a pot with boiling water and let soak for 30 minutes to soften.
- Transfer the soaked chiles to a blender along with the quartered onion, sliced garlic, Mexican oregano, ground cumin, and 1 to 2 cups of chicken broth. Blend until completely smooth to create the chile sauce.
- After the pork has simmered for 1 hour, add the remaining chicken broth and the prepared chile sauce to the pot. Bring it back to a boil, cover, and cook for an additional 30 minutes. Add more water if too much liquid evaporates.
- Stir in the drained and rinsed hominy, then cook the soup for another 30 to 45 minutes. Optionally, remove the pork pieces to shred them before returning the meat to the pot for easier serving.
- Ladle the pozole into bowls and top with shredded cabbage, chopped onion, sliced radishes, and lime wedges for added freshness and texture.
Notes
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: Pozole Rojo, Pork, Mexican soup, Hominy, Traditional recipe