International Cuisine > Mexican Cuisine > Soups & Stews (Mexican) > Pozole Recipe
Authentic Red Pozole (Pozole Rojo)
Experience the rich and comforting flavors of Mexico with this authentic Red Pozole recipe. This traditional soup, simmered with tender pork and hominy in a flavorful broth, is perfect for a cozy meal or a festive gathering. Learn how to make this classic dish from scratch and impress your family and friends.
Ingredients
- 3 lbs Pork shoulder (butt roast)
- 8-10 whole Dried guajillo chiles
- 2-3 whole Dried ancho chiles
- 30 oz Hominy (canned or dried)
- 1 medium Onion
- 6 cloves Garlic
- 8 cups Chicken broth
- 2 tsp Mexican oregano
- 1 tsp Cumin
- to taste Salt
- to taste Black pepper
- as needed For serving: shredded cabbage, chopped onion, radishes, lime wedges, avocado, tostadas
Preparing the Chiles
Begin by removing the stems and seeds from the dried guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat for a few seconds per side, until fragrant but not burnt. Soak the toasted chiles in hot water for about 30 minutes, or until softened.
Cooking the Pork
Cut the pork shoulder into 2-inch cubes. In a large pot or Dutch oven, sear the pork over medium-high heat until browned on all sides. This step adds depth of flavor to the pozole.
Blending the Chile Sauce
Drain the soaked chiles, reserving the soaking liquid. In a blender, combine the softened chiles, garlic, onion, cumin, Mexican oregano, and a cup of the reserved soaking liquid. Blend until smooth, adding more soaking liquid as needed to achieve a pourable consistency. Strain the chile sauce through a fine-mesh sieve to remove any seeds or skins, ensuring a smooth and flavorful broth.
Simmering the Pozole
Pour the strained chile sauce over the browned pork in the pot. Add the chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the pork is very tender and easily shredded.
Adding the Hominy
Once the pork is cooked, remove it from the pot and shred it using two forks. Return the shredded pork to the pot. Add the drained hominy to the pot. Simmer for another 30 minutes to allow the hominy to absorb the flavors of the broth.
Serving
Serve the Red Pozole hot, garnished with shredded cabbage, chopped onion, radishes, lime wedges, and avocado. Accompany with tostadas for dipping.
Nutrition Facts Estimated per 100g of product
(Note: This is an estimate and can vary significantly based on ingredient brands and quantities used.) Calories: Approximately 80-120 kcal Protein: 8-12g Fat: 4-8g Carbohydrates: 5-10g Fiber: 1-3g
Other Important Considerations for Nutrition
Pozole is a relatively nutritious soup, providing protein from the pork and carbohydrates from the hominy. The vegetables used for garnish contribute vitamins and minerals. However, the sodium content can be high, especially if using canned broth and hominy. Opt for low-sodium options and adjust salt to taste. The fat content can also be adjusted by trimming excess fat from the pork shoulder before cooking. Serving size will greatly affect the overall nutritional intake. Consider making adjustments to the ingredients based on your personal dietary needs and preferences.
FAQ
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Can I make this in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sear the pork and blend the chile sauce as directed. Then, combine all ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Shred the pork and add the hominy for the last 30 minutes of cooking. -
Can I use a different type of meat?
While pork is traditional, you can substitute chicken or turkey for a lighter version. Adjust cooking time accordingly. -
Where can I find dried chiles?
Dried chiles are typically found in the international aisle of most grocery stores, or in Latin American markets. -
Can I freeze pozole?
Yes, pozole freezes well. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.