Pozole Rojo

4 servings
3 hr 10 min

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This Pozole Rojo is made with pork shoulder, chiles anchos, chiles guajillos, onion, garlic, oregano and hominy.

Making pozole brought me back in time. My grandma would have my whole extended Mexican family over just for pozole. Since it takes 3 hours to make, it would be an all day event. We would go over to her house, have some drinks and smell the pork and hominy cook all day until it was time to eat.


What is Pozole Rojo?

Pozole Rojo is widely served in Jalisco Mexico, where my mom's whole side of the family is from. There are other types of pozole including white pozole and green pozole. The base of the soup consist of ancho chiles and pork and served with hominy, which is coarsely ground corn.


Start by boiling 1 onion, 3 cloves or garlic, 2 chiles anchos, and 2 chiles guajillos for 15 minutes. Strain but reserve a cup of the chili water.


In a 6-8 quart pot, boil 18 cups of water. Throw in the pork shoulder and a bay leaf and cook for an hour. Do not cover the pot.


Blend the onion, garlic and chilies. Filter the sauce out through a small strainer to get some of the seeds and chili pieces out. Add the cumin, oregano and coriander into the red sauce and stir.


After the pork cooks for an hour, remove some of the scum and foam that forms on the top of the water with a ladle. Add the chicken broth, the red sauce, and the cup of the reserved chili water. Lower the temperature, cover and cook for another hour.


Take pork out and shred on another plate and throw back into the pot. Add the hominy and continue cooking for another 45 minutes.


Pour yourself a bowl and garnish with sliced radishes, cilantro, cabbage/lettuce and lime.


Other dishes to try!
  • HUEVOS AHOGADOS
  • PORK CHEESE BIRRIA TACOS
  • CARNE ASADA NACHOS

Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 3 Hours Total time: 3 hr 10 min
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Ingredients


  • 18 cups water
  • 1.5 lbs Pork shoulder
  • 2 Chile Ancho, no stem
  • 2 Chile Guajillo, no stem
  • 1 bay leaves
  • 1 large onion
  • 3 cloves of garlic
  • 4 cups chicken broth
  • 1 tablespoon ground cumin
  • 1 tbsp dried Mexican oregano
  • 1 tablespoon of coriander
  • 3 cups White Hominy

Garnish as you please:

  • Sliced Radishes
  • Cilantro
  • Cabbage or lettuce
  • Lime

Instructions


Start by boiling 1 onion, 3 cloves or garlic, 2 chiles anchos, and 2 chiles guajillos for 15 minutes. Strain but reserve a cup of the chili water.
In a 6-8 quart pot, boil 18 cups of water. Throw in the pork shoulder and a bay leaf and cook for an hour. Do not cover the pot.
Blend the onion, garlic and chilies. Filter the sauce out through a small strainer to get some of the seeds and chili pieces out. Add the cumin, oregano and coriander into the red sauce and stir.
After the pork cooks for an hour, remove some of the scum and foam that forms on the top of the water with a ladle.  Add the chicken broth, the red sauce, and the cup of the reserved chili water. Lower the temperature, cover and cook for another hour.
Take meat out and shred on separate plate and throw back into the pot. Add the hominy and continue cooking for another 45 minutes.
Pour yourself a bowl and garnish with sliced radishes, cilantro, cabbage/lettuce and lime.

Tips

  • Remove some of the scum and foam that forms on the top of the water with a ladle.

Maxine
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