Description
Pozole rojo is a heartwarming Mexican soup perfect for chilly days, featuring tender pork and hominy in a vibrant red broth.
Ingredients
Scale
- 3 lbs boneless pork shoulder, cut into 1.5-inch cubes
- 2 cans (25 oz each) white hominy (maíz pozolero), rinsed
- 5 dried Guajillo chiles (stemmed and seeded)
- 3 dried Ancho chiles (stemmed and seeded)
- 1 large white onion (halved)
- 8 cloves fresh garlic
- 8 cups low-sodium chicken broth
- 1 tablespoon dried Mexican oregano
- 1 teaspoon ground cumin
- 2 dried bay leaves
- 1.5 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
- Garnishes: Radishes, red onion, cilantro, lime wedges, cabbage, tostadas
Instructions
- Brown Pork & Simmer: Brown seasoned pork cubes in Dutch oven for 8 minutes. Add half onion, 4 garlic cloves, bay leaves, and broth. Simmer covered on low for 1.5 hours.
- Blend Chile Sauce: Toast dried chiles 2 minutes, then soak in hot water for 20 minutes. Blend chiles with soaking liquid, remaining onion, garlic, oregano, cumin, and salt until smooth. Strain into pot.
- Add Hominy & Simmer: Add rinsed hominy. Simmer covered for 45 minutes until pork is shreddable and hominy is tender. Shred larger pork pieces.
- Ladle & Garnish: Remove bay leaves, ladle hot pozole into bowls, top with radishes, cilantro, lime, and red onion, and serve with tostadas!
- Prep Time: 25 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg