SoupMexicanFree to use

Pozole Rojo

Name: Pozole Rojo
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 6 servings
Ingredients: 2 lb pork shoulder, cut into 2-inch chunks; 10 cups water; 1/2 white onion; 6 cloves garlic, divided; 2 teaspoons salt, plus more to taste; 2 bay leaves; 6 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 teaspoon dried Mexican oregano; 2 cans (15 oz each) white hominy, drained and rinsed; 2 cups shredded cabbage, to serve; 6 radishes, thinly sliced, to serve; 1/2 white onion, finely chopped, to serve; Lime wedges, to serve

A hearty red chile soup with tender pork and hominy, topped with crunchy cabbage, radish, and lime. Made for celebrations.

Serves 6

Prep 25 min

Cook 2 hr 30 min

Pozole Rojo — Photo: Martha Silva, CC BY-SA 2.0, via Wikimedia Commons

Ingredients

2 lb pork shoulder, cut into 2-inch chunks
10 cups water
1/2 white onion
6 cloves garlic, divided
2 teaspoons salt, plus more to taste
2 bay leaves
6 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 teaspoon dried Mexican oregano
2 cans (15 oz each) white hominy, drained and rinsed
2 cups shredded cabbage, to serve
6 radishes, thinly sliced, to serve
1/2 white onion, finely chopped, to serve
Lime wedges, to serve

Steps

Step 1. Put the pork, water, onion half, 3 garlic cloves, 2 teaspoons salt, and bay leaves in a large pot. Bring to a boil, skim off any foam, then simmer, partly covered, for about 1 1/2 hours, until the pork is very tender and cooked through.
Step 2. Toast the guajillo and ancho chiles in a dry skillet for 30 seconds per side, until fragrant. Soak them in hot water for 20 minutes.
Step 3. Blend the soaked chiles with the remaining 3 garlic cloves, the oregano, and 1 cup of the soaking water until smooth. Strain through a sieve.
Step 4. Remove the onion and bay leaves from the pot. Stir in the chile sauce and the hominy and simmer for 30 minutes more. Taste and add salt.
Step 5. Serve in bowls with cabbage, radishes, chopped onion, and lime wedges on the side.

Where this recipe comes from

Yoribang Mexican recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Mexican home cooking. Dried chiles such as guajillo and ancho give deep, mild-to-medium heat. Queso fresco is a soft fresh cheese, cotija is a salty crumbly one (feta is a rough substitute), and crema is a thin, tangy Mexican cream (sour cream thinned with a little milk works). Corn tortillas are best warmed just before eating.