soupMexican

Pozole Rojo

Name: Pozole Rojo
Prep time: 30 min
Cook time: 180 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.2 kg Pork shoulder; 800 g Hominy (tinned); 6 pieces Guajillo chillies; 3 pieces Ancho chillies; 1 piece Onion; 6 cloves Garlic; 1 tbsp Mexican oregano; 2 pieces Bay leaves; To taste Radish, cabbage, lime, onion; To taste Tostadas; To taste Salt

Pozole Rojo is a classic Mexican soup that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Pork shoulder, Hominy (tinned), Guajillo chillies, Ancho chillies, Onion, Garlic, Mexican oregano, Bay leaves, Radish, cabbage, lime, onion and Tostadas, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional Mexican cooking, the dish focuses on vibrant with toasted dried chilies, fresh citrus brightness, and earthy herbs.

In authentic Mexican tradition, Pozole Rojo is best presented with warm corn tortillas, fresh salsa, and lime wedges.

If you enjoy authentic Mexican cooking, be sure to also explore our recipe for Braised Beef Chilli.

Difficulty: mediumPrep: 30 minCook: 180 minServes 8

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Ingredients

Pork shoulder1.2 kg
Hominy (tinned)800 g
Guajillo chillies6 pieces
Ancho chillies3 pieces
Onion1 piece
Garlic6 cloves
Mexican oregano1 tbsp
Bay leaves2 pieces
Radish, cabbage, lime, onionTo taste
TostadasTo taste
SaltTo taste

Step-by-Step Instructions

6 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🍲 Simmer

Cover the pork with water, add half the onion, three cloves of garlic and the bay, and simmer two hours, skimming.

Step 2

Seed the chillies, toast them in a dry pan twenty seconds a side and cover them with boiling water for twenty minutes.

Step 3🥄 Mix

Blend the chillies with the remaining onion, garlic and a cup of the broth, and pass the result through a sieve without fail.

Step 4🍳 Fry

Fry the strained sauce in a spoon of fat for five minutes: it darkens and thickens. Pour it into the pot with the meat.

Step 5

Add the rinsed hominy and the oregano and cook another forty minutes. Pull the meat into shreds and return it.

Step 6✨ Serve

Serve with bowls of sliced radish, cabbage, onion, lime wedges, oregano and tostadas. Everyone builds their own bowl.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Pozole Rojo reflects the timeless heritage of traditional Mexican home cooking, vibrant with toasted dried chilies, fresh citrus brightness, and earthy herbs. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown pork shoulder in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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