Yield: 10 servings
Red Pozole
Full of tender pork and crunchy toppings, this spicy red pozole is a full Mexican meal in a bowl and a flavorful gift from the Aztecs!
Ingredients
For the Soup
- 4-5 pounds boneless pork roast, cut into 2" pieces
- 1 large white onion, quartered
- 1 head of garlic
- 5 bay leaves
- 3 tablespoons chicken bouillon
- 2 tablespoons salt
- 1 tablespoon Mexican oregano
- 8 large dried guajillo chiles, stems and seeds removed
- 5 large dried ancho chiles, stems and seeds removed
- 4 quarts water, you may need more
- 1 50 oz can white hominy, drained and rinsed
Optional Toppings
- 1 cup chopped cabbage
- ¼ cup diced onion
- 4 radishes, sliced
- Tostadas or tortilla chips
- Lime wedges
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Instructions
- Place the pork into a large stock pan. Add the white onion, garlic, bay leaves, chicken bouillon, salt, and oregano to the pot.
- Place the guajillo and ancho chiles in the pot. Cover everything with water and stir.
- Simmer over medium-low heat for 3 hours. After it has simmered for 20 minutes, you may need to skim off any foam and impurities. Repeat again after another 5 minutes.
- After 2.5 hours, remove the bay leaves and discard them.
- Then spoon out the chiles, onion, and garlic. Place them in a blender along with 1/2 cup of the hominy and 1/2 cup of broth from the pot. Blend until smooth, then pour back into the pozole.
- Add the remaining hominy and simmer for another hour.
- Serve large bowls of pozole with your favorite toppings!
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. It keeps best if all the toppings are stored separately because the cabbage can turn bitter during reheating. It also loses its crunch.
Nutrition
Serving: 1, Calories: 850kcal, Carbohydrates: 30g, Protein: 60g, Fat: 53g, Saturated Fat: 19g, Polyunsaturated Fat: 29g, Cholesterol: 213mg, Sodium: 2462mg, Fiber: 6g, Sugar: 5g