Pozole Rojo
A rich, red Mexican hominy and pork soup built on a fried guajillo-ancho chile base - frying the chile purée before adding it to the broth removes the raw edge and deepens the color.
⏱ 160 min🍽 8 servings
dinnermexican
Ingredients
- •2 lb pork shoulder, cubed
- •2 cans hominy, drained
- •4 dried guajillo chilies
- •2 dried ancho chilies
- •1 onion, chopped
- •4 cloves garlic
- •8 cups chicken broth
- •2 tbsp vegetable oil
- •Salt to taste
- •Shredded cabbage, sliced radish, lime wedges, and dried oregano, for serving
Steps
- 1.Simmer the pork in the chicken broth with half the onion and garlic until tender, about 1.5 hours.
- 2.Stem and seed the guajillo and ancho chiles, soak in hot water until softened, then blend with the remaining onion, garlic, and a cup of the soaking liquid into a smooth purée.
- 3.Heat the oil in a pot, pour in the chile purée, and simmer, stirring, for about 5 minutes until it darkens and thickens slightly - this "seasoning" step removes the raw chile taste.
- 4.Stir the seasoned chile base into the broth along with the hominy, season with salt, and simmer for another 30 minutes; serve with shredded cabbage, radish, lime, and oregano.