Mexican Pozole Rojo with Pork
A red chile pork and hominy soup served with cabbage, radish, onion, cilantro, lime, and tostadas.
Equipment
- Large Dutch oven
- Blender
- Fine-mesh strainer
- Chef's knife
- Ladle
Ingredients
Pork and broth
- 2 lb pork shoulder cut into large chunks
- 30 oz white hominy drained
- 8 cups chicken stock
- 1 medium yellow onion quartered
- 6 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
Red chile sauce and garnishes
- 6 pieces guajillo chiles stemmed and seeded
- 2 pieces ancho chiles stemmed and seeded
- 3 cups green cabbage shredded
- 4 pieces radishes thinly sliced
- 3 medium limes cut into wedges
- 1 cup fresh cilantro chopped
- 8 pieces tostadas for serving
Instructions
Simmer the pork:
- Place the pork, stock, onion, garlic, cumin, oregano, and salt in a Dutch oven.
- Bring to a gentle simmer, skim the surface, cover, and cook for 90 minutes until the pork is tender.
- Remove the pork, shred it, and strain the broth if desired.
Make the chile sauce:
- Toast the guajillo and ancho chiles briefly in a dry skillet.
- Soak them in hot water for 15 minutes, then blend with a cup of broth until smooth.
- Strain the chile sauce into the pot and return the shredded pork.
Finish and serve:
- Add the hominy and simmer for 30 minutes.
- Taste and adjust the salt.
- Ladle into bowls and serve with cabbage, radish, onion, cilantro, lime, oregano, and tostadas.
Notes
- Skim the broth as it cooks for a cleaner soup.
- Adjust the chile blend with extra guajillo for fruitiness or ancho for depth.
- Add garnishes just before eating so they stay crisp.
Nutrition
Calories: 540kcalCarbohydrates: 48gProtein: 39gFat: 23gSaturated Fat: 7gCholesterol: 105mgSodium: 1150mgFiber: 8gSugar: 8g