Mexican Pozole Rojo with Hominy

Name: Mexican Pozole Rojo with Hominy
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 pounds pork shoulder (cut into chunks); 2 tablespoons vegetable oil; 1 large white onion (quartered); 6 cloves garlic (peeled); 8 cups water; 2 cans hominy (drained and rinsed); 1 teaspoon dried oregano; 1 teaspoon ground cumin; 2 teaspoons salt (or to taste); 4 whole dried guajillo chiles (stems and seeds removed); 3 whole dried ancho chiles (stems and seeds removed); 2 cups water; 1 cup shredded cabbage; 1/2 cup chopped cilantro; 1 large lime (cut into wedges); 1/2 cup thinly sliced radishes; 1 cup diced white onion

StandardMexicanDinnerComfort FoodFamily-FriendlyTraditional

⏱️ 30m PREP

🔥 120m COOK

👥 8 SERVINGS

⚡ 350 CAL/SERV

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Overview

A hearty and flavorful Mexican soup made with tender pork, hominy, and a rich blend of chili peppers, perfect for a comforting meal.

Macronutrients per serving

grams

Protein

25.0g 35%

Fat

18.0g 25%

Carbs

28.0g 39%

Rich in nutrients

☀️ Vitamin C

30% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🌾 Fiber

24% DV

Aids in digestion

☀️ Vitamin A

20% DV

Important for vision health

🔺 Potassium

10% DV

Supports heart health

Ingredients

Main Ingredients

3 pounds pork shoulder cut into chunks
2 tablespoons vegetable oil
1 large white onion quartered
6 cloves garlic peeled
8 cups water
2 cans hominy drained and rinsed
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons salt or to taste

Chili Sauce

4 whole dried guajillo chiles stems and seeds removed
3 whole dried ancho chiles stems and seeds removed
2 cups water

Toppings

1 cup shredded cabbage
1/2 cup chopped cilantro
1 large lime cut into wedges
1/2 cup thinly sliced radishes
1 cup diced white onion

Instructions

1 In a large pot, heat vegetable oil over medium-high heat. Add the pork shoulder chunks and brown on all sides.
2 Add the quartered onion and garlic cloves to the pot. Pour in 8 cups of water, and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
3 While the pork is cooking, prepare the chili sauce. In a separate pot, boil 2 cups of water and add the guajillo and ancho chiles. Simmer for 15 minutes until chiles are soft.
4 Transfer the softened chiles and their soaking liquid to a blender. Blend until smooth, then strain the mixture through a sieve to remove any solids.
5 After 1 hour of cooking the pork, remove the onion and garlic from the pot. Add the chili sauce to the pot, along with hominy, oregano, cumin, and salt. Stir well.
6 Continue to simmer the pozole for another 30-45 minutes, until the pork is tender and flavors have melded. Adjust seasoning with more salt if needed.
7 Serve the pozole hot in bowls, topped with shredded cabbage, cilantro, lime wedges, radishes, and diced onion.