Pozole Rojo is a traditional Mexican soup made with hominy, pork, and a rich chili broth, garnished with fresh toppings for a hearty and flavorful dish.
Ingredients
Instructions
Prepare the Base
In a large pot, combine the pork shoulder, soaked hominy, water, onion, garlic, and salt.
Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 2 hours, or until the pork is tender.
Make the Sauce
While the pork is cooking, prepare the sauce. In a dry skillet, toast the guajillo and ancho chiles over medium heat for a few minutes until fragrant.
Transfer the toasted chiles to a blender, add cumin, oregano, and lime juice, and blend with a little water until smooth.
Combine and Simmer
Once the pork is cooked, remove it from the pot and shred it into bite-sized pieces.
Strain the broth to remove solids and return the liquid to the pot. Stir in the sauce and shredded pork, and simmer for an additional 20 minutes.
Serve
Ladle the pozole into bowls and top with shredded cabbage, sliced radishes, chopped cilantro, diced avocado, and lime wedges.
Serve hot and enjoy with your favorite tortilla chips on the side.
Nutrition
- Calories
- 350 kcal
- Carbohydrate Content
- 45 g
- Protein Content
- 25 g
- Fat Content
- 10 g
- Saturated Fat Content
- 3 g
- Fiber Content
- 6 g
- Sugar Content
- 2 g
- Sodium Content
- 600 mg
- Serving Size
- 1 serving
