Pozole Rojo
Traditional Mexican hominy soup with slow-simmered pork in a rich red chile broth, topped with shredded cabbage, radishes, and lime
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🛒 Ingredients
- 2 lbs cut into large chunks pork shoulder
- 2 cans (15 oz each) drained canned hominy
- 5 dried guajillo chiles
- 2 dried ancho chiles
- 1 quartered white onion
- 5 cloves garlic
- 6 cups chicken or pork broth
- 1 tsp cumin
- 1 tsp oregano
- 2 cups shredded cabbage
- 6 sliced radishes
- 3 lime
- for serving tostadas or tortilla chips
👨🍳 Instructions
- 1Toast dried chiles in a dry pan 1 minute per side, then soak in hot water 20 minutes
- 2Blend soaked chiles with garlic, half the onion, cumin, and 1 cup soaking water into a smooth paste
- 3Season pork with salt and pepper; brown in batches in a large pot
- 4Add broth and remaining onion; bring to boil then simmer 45 minutes
- 5Strain chile paste and add to the pot; continue simmering 30 more minutes
- 6Add drained hominy and cook 15 more minutes
- 7Shred pork directly in the pot with two forks
- 8Season broth and ladle into bowls; top with cabbage, radishes, lime, and oregano
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