Pozole Rojo de CerdoRed Pork and Hominy Soup
A red pozole with pork, hominy, and a dried-chili broth, served with fresh garnishes. Regional versions vary in chile blend and accompaniments.
Prep
30m
Cook
2h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Soup
- 1kgPork Shoulder (cut into large chunks)
- 800gHominy (drained)
- 200gWhite Onion (halved)
- 15gGarlic (peeled)
- 2pcsBay Leaf
- 4gCumin Powder
- 12gSalt
- 1.5lPork Stock
- 1.5lWater
Chile Base
- 4pcsDried Guajillo Chili (stemmed and seeded)
- 3pcsDried Ancho Chili (stemmed and seeded)
Topping
- 300gGreen Cabbage (thinly shredded)
- 100gRadish (thinly sliced)
- 4gDried Oregano
- 4pcsLime (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the pork shoulder, pork stock, water, white onion, garlic, bay leaves, and salt in a large pot and bring to a gentle boil.
- 02
Lower the heat and simmer the soup until the pork shoulder is very tender and easy to pull apart.
- 03
Toast the dried guajillo chilies and dried ancho chilies in a dry pan just until fragrant, then soak them in some hot broth until softened.
- 04
Blend the softened chiles with a little soaking liquid until smooth, then strain the chile base into the pot.
- 05
Add the hominy and cumin powder, then simmer until the broth is deep red and the flavors are well blended.
- 06
Put the green cabbage, radish, dried oregano, and limes on the table.
- 07
Serve the soup hot and let everyone finish each bowl with the toppings.
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