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Authentic Pozole Rojo

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A warm and flavorful traditional Mexican soup made with tender pork and rich red chile sauce, perfect for family gatherings.

Ingredients

Scale
  • 3 lbs boneless pork shoulder, cut into 2-inch chunks
  • 1 large white onion, halved
  • 4 cloves garlic, peeled
  • 2 cans hominy (25 oz each), rinsed and drained
  • 1 tbsp Mexican oregano
  • 1 tsp ground cumin
  • 2 tsp salt (or to taste)
  • 5 dried Guajillo chiles, stems and seeds removed
  • 3 dried Ancho chiles, stems and seeds removed

Instructions

  1. Prepare the chiles by wiping them clean and toasting in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Cover with hot water and let rehydrate for 20-30 minutes.
  2. Blend the softened chiles with 1 cup of the soaking water, half an onion, and 2 garlic cloves until smooth. Strain the mixture through a fine-mesh sieve and set aside.
  3. Simmer the pork in a large stockpot covered with water, along with the other half of the onion, remaining garlic cloves, and salt, boiling then reducing to a simmer for 1.5 to 2 hours until tender.
  4. Shred the pork using two forks and discard the onion and garlic from the pot.
  5. Combine the strained red chile sauce into the pork broth and stir, bringing to a gentle simmer.
  6. Add the shredded pork and hominy to the pot, stirring in the Mexican oregano and cumin, and simmer for at least another 30 minutes, adjusting seasoning if necessary.
  7. Serve the pozole hot in bowls topped with your favorite garnishes such as cabbage, radishes, diced onion, fresh cilantro, and lime wedges.

Notes

For optimal results, let the pozole sit for a few hours after cooking to allow flavors to meld.

Nutrition

Find it online: https://pinrecipezbylinaa.com/pozole-rojo-recipe-best-authentic-version/

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