Pozole Rojo
A traditional, hearty soup made with hominy and meat, garnished with fresh vegetables.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Cook Pork: In a large heavy-bottomed pot or Dutch oven, cover the pork chunks with 8 cups of water. Add half an onion and 3 cloves of garlic. Bring to a boil, reduce to a gentle simmer, and cook for 1.5 to 2 hours until the pork is tender. Skim any foam from the surface.
- 2
Prepare Chili Paste: Toast the dried Ancho chilies in a dry skillet for 1-2 minutes until fragrant. Soak in 2 cups of boiling water for 20 minutes. Transfer the softened chilies and 1/2 cup of the soaking liquid to a blender. Blend until a smooth, vibrant red paste forms.
- 3
Incorporate Paste: Heat 1 tbsp of oil in a skillet and fry the chili paste for 5 minutes over medium heat to deepen the flavor. Strain the paste directly into the simmering pork broth.
- 4
Add Hominy: Stir the rinsed hominy into the vibrant red broth. Simmer the soup for an additional 45 minutes to let the hominy absorb the rich flavors and the pork to become fall-apart tender.
- 5
Shred Pork: Carefully remove the pork chunks, shred them with two forks, and return them to the pot. Season the broth with salt and dried oregano to taste.
- 6
Garnish and Serve: Ladle the piping hot pozole into deep bowls. Serve with plates of fresh garnishes: thinly sliced radishes, shredded cabbage, diced onions, and lime wedges for diners to customize their bowls.
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