Pozole Rojo
Indulge in a steaming bowl of pozole rojo, a traditional Mexican soup that combines tender pork, hominy, and a rich red broth infused with spices. This dish is perfect for family gatherings or cozy nights, offering a burst of flavor with every spoonful. Topped with fresh garnishes like cilantro and avocado, pozole rojo is not just a meal; it’s a celebration of culture and comfort in every bite.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs pork shoulder, cut into chunks
- 2 cans (15 oz each) hominy, drained
- 3 dried guajillo peppers, toasted and blended
- 1 dried ancho pepper, toasted and blended
- 1 medium yellow onion, chopped
- 5 garlic cloves, minced
- 4 cups chicken broth or water
- 1 tsp dried Mexican oregano
- Juice of 2 limes
- Fresh cilantro for garnish
- Sour cream or crema mexicana (optional)
- Radishes and avocado for topping
Instructions
- In a large pot over medium heat, sear pork chunks until browned on all sides (about 10 minutes).
- Add chopped onion and minced garlic; sauté until translucent.
- Stir in toasted chili peppers, oregano, and salt.
- Pour in chicken broth or water to cover ingredients; bring to a boil.
- Reduce heat to low and simmer for about 2 hours until the meat is fork-tender.
- Shred the pork with two forks and return it to the pot along with drained hominy.
- Simmer for an additional 30 minutes to meld flavors.
- Serve hot with garnishes like lime wedges, sliced radishes, and avocado.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: - For deeper flavors, use dried hominy instead of canned. - Experiment with different meats or plant-based proteins for variations. - Adjust seasoning before serving to suit your taste.