Pozole Rojo

Name: Pozole Rojo
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lb bone-in pork shoulder, cut into large chunks; 8 cups water; 1 white onion, halved; 4 cloves garlic; 2 tsp salt; 4 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 1 cup hot water (for soaking); ½ tsp ground cumin; 1 tsp dried oregano; 2 cans (29 oz each) white hominy, drained and rinsed; 2 cups shredded green cabbage; 1 avocado, sliced; 6 radishes, thinly sliced; ½ cup chopped fresh cilantro; 3 limes, quartered; 8 tostadas

⏱ 145 min 🍽 Serves 6 📈 medium 🌍 Mexican

A rich, deeply flavorful Mexican soup of tender hominy and succulent pork simmered in a fragrant dried chile broth. Served with a dazzling array of fresh garnishes, this celebratory dish is tradition in a bowl.

Ingredients

2 lb bone-in pork shoulder, cut into large chunks
8 cups water
1 white onion, halved
4 cloves garlic
2 tsp salt
4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 cup hot water (for soaking)
½ tsp ground cumin
1 tsp dried oregano
2 cans (29 oz each) white hominy, drained and rinsed
2 cups shredded green cabbage
1 avocado, sliced
6 radishes, thinly sliced
½ cup chopped fresh cilantro
3 limes, quartered
8 tostadas

Method

Place the pork, water, halved onion, garlic, and salt in a large pot. Bring to a boil, skimming any foam. Reduce to a simmer and cook, partially covered, for 1.5 to 2 hours until the pork is very tender.
While the pork simmers, toast the guajillo and ancho chiles in a dry skillet for 30 seconds per side. Soak in hot water for 15 minutes. Blend the soaked chiles with their soaking liquid, cumin, and oregano until smooth. Strain through a sieve.
Remove the pork from the broth. Shred the meat, discarding bones and excess fat. Strain the broth if desired.
Return the broth to a simmer. Add the chile sauce and drained hominy. Cook for 20 minutes to meld the flavors.
Return the shredded pork to the pot. Taste and adjust salt. Simmer for 5 more minutes.
Ladle into large bowls and set out the garnishes: shredded cabbage, avocado, radishes, cilantro, limes, and tostadas. Let everyone customize their bowl.

Chef's note: Pozole is traditionally served on special occasions and tastes even better the next day. The garnishes are essential to the dish, not optional. For a quicker version, use a pressure cooker and reduce the pork cooking time to 45 minutes.

Nutrition per serving

420kcal 30gprotein 34gcarbs 18gfat

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Pozole Rojo

Ingredients

Method

Nutrition per serving

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