I absolutely adore Pozole Rojo! In case you are unfamiliar with this incredible soup, Pozole Rojo is made with pork shoulder, broth, hominy, and a variety of spices and chilies. It has a deep smoky
When we lived on the East Coast I used to beg my husband to drive 40 minutes into town to stop at a Mexican restaurant that sold Hominy. It wasn’t readily available in stores around Hammonds Plains, so making this soup took planning.
Now that we’re on the West Coast I have a much easier time accessing what I need. This week I ran 5 minutes down the road to Los Guerreros to pick up the ingredients for my Pozole Rojo. As I laid my groceries down on the counter, the cashier beamed with excitement. “You’re making Pozole! Rojo or Verde?” she asked. “Rojo!” I smiled. She placed the hominy in my bag as she read me my total in Spanish.
When it comes to living life in the city, access to culture and ingredients is a major perk!
- Soup Pot
- Cutting Board
- Immersion Blender
- Mesh Sieve
- 2 LBS Pork Shoulder Cut into 1 inch cubes
- 8 Cups Chicken Broth (Homemade, if available)
- 4 Whole Ancho Chilies Dried
- 4 Whole Guajillo Chilies Dried
- 7 Cloves Garlic Minced
- 1 TBSP Cumin
- 1 TSP Oregano
- 2 Cans Hominy Drained and Rinsed
- 1/2 White Onion Diced
- 1 Lime Juiced
- Kosher Salt To Taste
- Fresh Cracked Peppercorn To Taste
- Olive Oil
- 3/4 Cup Boiling Water
- Finely Chopped Cabbage
- Fresh Lime Wedges
- Fresh Radish Sliced Thin
- Cotija Cheese
- Fried Tortilla Slices Optional
- Pat your pork dry, season generously with kosher salt and cracked pepper, and preheat a heavy enamel stock pot over medium-high heat. Drizzle in olive oil. Sear your meat, then put aside.
- Drop your diced onion into the pan and sauté in grease left from your pork shoulder. Once your onions are translucent, splash some chicken broth in and gentle scrap at the bottom to deglaze the pot.
- Add your pork back to the pot, alongside cumin, oregano, and the remainder of your chicken broth. Reduce your heat to low.
- Cut the stem off of your chilies and place them in a bowl alongside garlic. Pour about 3/4 cup of boiling water of your chilies, and let them sit for about 30 minutes.
- When chilies are soft (after about 30 minutes), carefully use your immersion blender and pulse until your chilies, garlic, and water are smooth. Pour the mixture through a mesh sieve into your soup pot. Squeeze in the juice of one lime. Stir, and cover. Allow to simmer for 4-5 hours, stirring occasionally.
- Dish your soup up and top with shredded cabbage, fresh lime wedges, cilantro, and fresh radishes.
A note: I have blogged about Posole Verde before! If you’re craving a lighter version of Posole Rojo made with chicken instead of pork, have a look here: Posole Verde