Pozole Rojo
Here’s a delicious recipe for Pozole Rojo, a traditional Mexican soup made with pork, hominy, and a rich red chile broth.
Pozole Rojo
Ingredients
For the Soup
– 5 lb pork shoulder or butt roast, cut into chunks
– 10 cloves garlic, divided
– 1 yellow onion, quartered
– 4 bay leaves
– 3 tablespoons chicken bouillon or better than bouillon chicken flavor
– 6 dried guajillo chiles
– 6 dried ancho chiles
– 1-3 dried chiles de árbol(optional, for added heat)
– 2 tablespoons vegetable oil
– 1 tablespoon oregano
– 1/2 teaspoon ground cumin
– 8 oz can tomato sauce
– 1 teaspoon white vinegar
– 2 (25 oz) cans white hominy, drained and rinsed
– Salt and pepper to taste
For Garnishing
– Shredded cabbage
– Chopped onions
– Fresh cilantro
– Thinly sliced radishes
– Lime wedges
– Avocado (optional)
– Tortillas (for serving)
Instructions
1.Prepare the Pork:
– In a large stockpot, add the pork chunks, enough water to cover the meat by about 2 inches, quartered onion, 5 cloves of garlic (whole), bay leaves, and chicken bouillon. Bring to a boil over high heat.
– Once boiling, reduce the heat to medium-low and simmer uncovered for about 1.5 hours or until the pork is tender.
2.Prepare the Chiles:
– While the pork is cooking, remove the stems and seeds from the dried chiles.
– In a saucepan, bring enough water to cover the chiles to a boil. Add the chiles and boil for about 15 minutes until softened.
– Drain the chiles and place them in a blender with 5 cloves of garlic (raw), oregano, cumin, tomato sauce, and about 1 cup of the pork broth. Blend until smooth.
3.Combine Ingredients:
– Once the pork is tender, remove it from the pot and strain the broth to remove any solids (onions, bay leaves).
– Shred the pork into bite-sized pieces and return it to the pot with the strained broth.
– Heat oil in a separate pan over medium heat. Add the blended chile mixture and cook for about 10 minutes until fragrant.
– Stir in this chile mixture into the pot with pork and broth. Add hominy and simmer for an additional 30 minutes. Adjust seasoning with salt and pepper.
4.Serve:
– Ladle pozole into bowls and garnish with shredded cabbage, chopped onions, cilantro, sliced radishes, avocado if desired, and lime wedges.
– Serve with warm tortillas on the side.
Tips
– Pozole can be made ahead of time; it often tastes even better the next day as flavors meld.
– Adjust the level of spiciness by varying the amount of chiles de árbol you use.
Pozole Rojo
Savor the rich flavors of Pozole Rojo, a beloved traditional Mexican soup that brings warmth and comfort to any meal. This recipe features tender pork shoulder simmered with hominy in a robust red chile broth made from guajillo and ancho chiles. Garnished with fresh toppings like shredded cabbage, radishes, and cilantro, this hearty dish is perfect for family gatherings or cozy dinners. Easy to prepare and even better the next day, Pozole Rojo is sure to become a favorite in your kitchen!
Enjoy your homemade Pozole Rojo! This hearty soup is perfect for gatherings or cozy family dinners.