Pozole Rojo

Name: Pozole Rojo
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Mexican-American
Ingredients: 2 lbs pork shoulder, cubed; 2 cans canned hominy (15 oz), drained; 4 dried guajillo chiles, seeded, deveined; 4 garlic cloves, minced; 1/2 yellow onion, quartered; 8 cups chicken stock; 1/2 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp salt; 1/8 tsp black pepper; 2 cups shredded cabbage; 6 fresh radishes, sliced; 1 fresh lime, cut into wedges; 8 corn tostadas

Hearty pork and hominy soup in a rich red chile broth. A traditional Mexican comfort food served with cabbage, radishes, and lime.

110 minMediumServes 4380 cal/serving

Mexican-AmericanSoupStovetopStandard

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Ingredients

2 lbs pork shoulder, cubed
2 cans canned hominy (15 oz), drained
4 dried guajillo chiles, seeded, deveined
4 garlic cloves, minced
1/2 yellow onion, quartered
8 cups chicken stock
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt
1/8 tsp black pepper
2 cups shredded cabbage
6 fresh radishes, sliced
1 fresh lime, cut into wedges
8 corn tostadas

Instructions

1

Place 2 lbs cubed pork shoulder and half the yellow onion in a large pot with 8 cups chicken stock. Bring to a boil, then reduce heat and simmer for 45-60 minutes until pork is tender.
2

While pork cooks, soak 4 seeded, deveined dried guajillo chiles in hot water for 10 minutes. Transfer to a blender with 4 minced garlic cloves, 1/2 tsp dried oregano, 1/2 tsp ground cumin, and 1 cup of the soaking liquid. Blend until smooth.
3

Strain the chile mixture through a fine-mesh sieve into the pork broth. Add 2 cans drained canned hominy (15 oz). Simmer for 15-20 minutes. Season with 1/2 tsp salt and 1/8 tsp black pepper.
4

Internal temperature of pork should reach 160°F. Serve pozole in large bowls with toppings on the side: 2 cups shredded cabbage, 6 sliced fresh radishes, 8 corn tostadas, and 1 fresh lime.

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Questions

What is Pozole Rojo?

Hearty pork and hominy soup in a rich red chile broth. A traditional Mexican comfort food served with cabbage, radishes, and lime. This reference files it under Mexican-American soup: made on the stovetop, rated medium and about 110 minutes start to finish.

What internal temperature should Pozole Rojo reach?

For Pozole Rojo, the target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork.

Can I skip the soak in Pozole Rojo?

Step 2 reads: "While pork cooks, soak 4 seeded, deveined dried guajillo chiles in hot water for 10 minutes." Better not. The soak in step 2 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

What equipment do I need for Pozole Rojo?

Beyond a knife and a board, the method uses a blender (step 2) and a fine-mesh sieve (step 3).

Is there a substitute for dried chiles in Pozole Rojo?

The entry for Pozole Rojo calls for 4 dried guajillo chiles, seeded, deveined. In its place: Another mild dried chile works, measure for measure. Without any, use a tablespoon of pure ancho or mild chili powder per chile.

Serve it with

Hot Slaw side
Banana Blossom Salad salad

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