Pozole Rojo
 
Prep time
Cook time
Total time
 
Pork and hominy soup with red chile and fresh garnishes.
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 16 servings
Ingredients
For the soup
  • 4 quarts canned hominy, drained and rinsed
  • 2 pounds lean, boneless pork shoulder, in a single piece
  • 4 large cloves garlic, peeled and minced
  • 4 large (about 2 ounces total) dried chiles anchos, stemmed, seeded and deveined
  • 4 large (about 1 ounce total) dried chiles guajillos, stemmed, seeded and deveined
  • 4 large (about 1 ounce total) dried chiles guajillos, stemmed, seeded and deveined
  • About 1 tablespoon of salt
For the condiments
  • ½ head of cabbage, cored and very thinly sliced
  • 8 to 10 radishes, thinly sliced
  • 1½ cups finely chopped onion
  • 2 to 3 large limes, cut into wedges
  • 15 to 20 Crispy fried tortillas (or tortilla strips or chips)
Instructions
Prepare the hominy
  1. Measure 7 quarts of water into a kettle or stockpot
  2. Add the pork shoulder, the garlic, and the hominy to the water
  3. Bring the stock to a boil and then turn down to a simmer
Prepare the chile
  1. Tear the chiles into large, flat pieces and toast them, a few at a time, on a griddle or heavy skillet set over medium heat, using a metal spatula to press them firmly against the hot surface until they crackle and blister, then flipping them over and pressing them down again. Remove to a bowl, cover with boiling water, weight with a place to keep them submerged, and soak for 30 minutes.
  2. Drain, place in a blender jar, and add ½ cup water; blend until smooth. Strain through a medium-mesh sieve into the simmering soup, then mix well.
Finish it off
  1. Generously season the soup with salt and let simmer for another hour or so.
  2. Remove the pork shoulder from the soup and let cool.
  3. When cool enough to handle, remove any fat, and chop the meat into 1 inch pieces and roughly shred it.
  4. Just before serving, add the meat to the pot and let simmer a few minutes to reheat
Serving
  1. Ladle the soup into large bowls, top each one with a portion of shredded cabbage and some sliced radishes
  2. Add onion, oregano, and lime wedges as desired
  3. The tortilla chips are a crunchy accompaniment to enjoy between big spoonfuls of the soup.
Notes
Adapted from Rick Bayless, in Authentic Mexican, Regional Cooking from the Heart of Mexico. Note that the nutritional values do not include the condiments.
Nutrition Information
Serving size: 2 cups Calories: 214 Fat: 5.444g Saturated fat: 1.4g Unsaturated fat: 1.118g Trans fat: 0g Carbohydrates: 23.53 Sugar: 3g Sodium: 1044mg Fiber: 4.125 Protein: 16.58 Cholesterol: 27.22
Recipe by Garrett Family Central at http://garrettfam.info/blog/pozole-rojo/