Pozole Rojo
Pozole Rojo is a traditional Mexican soup made by simmering pork with hominy and a blend of red chilies, served with fresh toppings.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Shoulder (cut into large chunks) | 1 | Kilogram |
| Hominy (drained and rinsed) | 2 | Can |
| Dried Guajillo Chilies (stemmed and seeded) | 5 | Count |
| Dried Ancho Chilies (stemmed and seeded) | 3 | Count |
| Onion (quartered) | 1 | Count |
| Garlic (peeled) | 4 | Clove |
| Bay Leaf | 2 | Count |
| Oregano (dried) | 1 | Tbsp |
| Cumin (ground) | 1 | Tsp |
| Salt (or to taste) | 2 | Tsp |
| Black Pepper (ground) | 1 | Tsp |
| Radishes (sliced for garnish) | 5 | Count |
| Cabbage (shredded for garnish) | 0.5 | Head |
| Lime (cut into wedges for garnish) | 2 | Count |
| Cilantro (chopped for garnish) | 1 | Bunch |
Instructions
- Place pork shoulder, onion, garlic, bay leaves, and salt in a large pot. Cover with water and bring to a boil.
- Reduce heat to a simmer and cook for about 2 hours until the pork is tender. Skim off any foam that forms on the surface.
- While the pork is cooking, soak the guajillo and ancho chilies in hot water for 20 minutes until softened.
- Blend the soaked chilies with a little soaking water, cumin, and oregano until smooth. Strain the mixture to remove any solids.
- Once the pork is tender, remove it from the pot and shred it using two forks.
- Add the shredded pork back to the pot along with the hominy and chili sauce. Simmer for another 30 minutes.
- Adjust seasoning with salt and pepper to taste.
- Serve the pozole hot with radishes, cabbage, lime wedges, and cilantro as garnishes.
Prep
- Soak dried guajillo and ancho chilies in hot water for 20 minutes before blending.
Kitchen equipment
BlenderStrainer