Mexican Pozole Rojo with Pork

Name: Mexican Pozole Rojo with Pork
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 pounds pork shoulder (cut into chunks); 2 tablespoons vegetable oil; 8 cups chicken stock; 2 cans hominy (drained and rinsed); 1 large white onion (quartered); 5 cloves garlic (peeled); 1 teaspoon dried oregano; 2 teaspoons salt; 1 teaspoon black pepper (freshly ground); 6 dried guajillo chiles (stemmed and seeded); 3 dried ancho chiles (stemmed and seeded); 2 cups water (boiling); 1 teaspoon cumin (ground); 1 teaspoon sugar; 1 cup cabbage (shredded); 1 cup radishes (sliced); 1/2 cup cilantro (chopped); 2 units limes (cut into wedges)

StandardMexicanDinnerComfort FoodFamily-FriendlyTraditional

⏱️ 45m PREP

🔥 180m COOK

👥 8 SERVINGS

⚡ 350 CAL/SERV

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Overview

A traditional and hearty Mexican soup featuring tender pork and hominy in a rich, flavorful red chile broth.

Macronutrients per serving

grams

Protein

25.0g 33%

Fat

20.0g 27%

Carbs

30.0g 40%

Rich in nutrients

☀️ Vitamin C

30% DV

Supports immune function

🔺 Iron

15% DV

Important for blood production

🔺 Calcium

8% DV

Essential for strong bones

🌾 Dietary Fiber

24% DV

Aids in digestion

☀️ Vitamin A

10% DV

Important for vision and immune health

Ingredients

Main Ingredients

3 pounds pork shoulder cut into chunks
2 tablespoons vegetable oil
8 cups chicken stock
2 cans hominy drained and rinsed
1 large white onion quartered
5 cloves garlic peeled
1 teaspoon dried oregano
2 teaspoons salt
1 teaspoon black pepper freshly ground

Red Chile Sauce

6 dried guajillo chiles stemmed and seeded
3 dried ancho chiles stemmed and seeded
2 cups water boiling
1 teaspoon cumin ground
1 teaspoon sugar

Garnishes

1 cup cabbage shredded
1 cup radishes sliced
1/2 cup cilantro chopped
2 units limes cut into wedges

Instructions

1 In a large pot, heat the vegetable oil over medium-high heat. Add the pork shoulder chunks and sear until browned on all sides.
2 Add the chicken stock, onion, garlic, oregano, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the pork is tender.
3 While the pork is cooking, prepare the red chile sauce. Place the guajillo and ancho chiles in a bowl and cover with boiling water. Let them soak for 20 minutes until softened.
4 Transfer the soaked chiles to a blender, adding the cumin, sugar, and 2 cups of the soaking water. Blend until smooth.
5 Strain the chile sauce through a fine mesh sieve into the pot with the pork. Stir to combine and continue to simmer for another 30 minutes.
6 Add the drained hominy to the pot and simmer for an additional 30 minutes to allow flavors to meld.
7 Taste and adjust seasoning with more salt and pepper if necessary.
8 Serve the pozole hot, garnished with shredded cabbage, sliced radishes, chopped cilantro, and lime wedges on the side.