Pozole Rojo is a rich, flavorful Mexican soup made with hominy and pork, simmered in a savory red chili broth. Here’s a delicious and authentic recipe for Pozole Rojo con Puerco (red pozole with pork)!
Ingredients:
For the Broth:
- 2 pounds pork shoulder or pork butt (cut into chunks)
- 1 onion, peeled and halved
- 3 cloves garlic (peeled)
- 1 bay leaf
- 1 teaspoon salt
- 8 cups water or low-sodium chicken broth
- 1 can (15 oz) hominy (or 2 cups dried hominy, soaked overnight and rinsed)
For the Red Sauce:
- 5 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles (optional, for extra depth)
- 2 tomatoes (or 1 cup of canned tomatoes)
- 1/4 cup onion
- 2 cloves garlic
- 1 teaspoon cumin
- 1/2 teaspoon oregano (Mexican oregano, if possible)
- Salt, to taste
For Garnishes:
- Shredded lettuce or cabbage
- Radishes, thinly sliced
- Chopped cilantro
- Lime wedges
- Sliced onion (optional)
- Crushed tortilla chips or tostadas
- Salsa (optional)
Instructions:
1. Cook the Pork:
- In a large pot, add the pork shoulder (or butt), onion halves, garlic cloves, bay leaf, salt, and water or chicken broth. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and let it simmer for about 1.5-2 hours, or until the pork is tender and easily shreds. Occasionally skim any foam that forms at the top.
- Once cooked, remove the pork from the pot, discard the onion, bay leaf, and garlic, and shred the pork using two forks. Set aside.
2. Prepare the Red Sauce:
- While the pork is cooking, prepare the red sauce. Place the dried chiles in a dry skillet or pan over medium heat for 1-2 minutes until they are fragrant but not burned.
- Place the chiles in a bowl and cover with hot water to soften for about 10 minutes.
- In a blender, combine the softened chiles, tomatoes, onion, garlic, cumin, oregano, and a pinch of salt. Blend until smooth.
- Strain the sauce through a fine sieve to remove any bits of skin or seeds, then set aside.
3. Combine the Pork and Hominy:
- Once the pork is shredded, return it to the pot with the cooking liquid. Add the drained hominy (if using canned hominy, rinse and drain it first) and bring the mixture to a boil.
- Pour in the red sauce, stir to combine, and let it simmer uncovered for about 30 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt if needed.
4. Serve:
- Ladle the pozole into bowls and serve hot with your choice of garnishes:
- Shredded lettuce or cabbage for crunch
- Sliced radishes for a fresh bite
- Chopped cilantro for freshness
- Lime wedges to squeeze over the top
- Sliced onion, tortilla chips, or tostadas for extra texture
Enjoy your homemade Pozole Rojo con Puerco! It’s perfect for cozy meals or special gatherings. Would you like any tips on perfecting the broth or adjusting the spice level?