Pozole Rojo
A festive Mexican hominy corn soup with slow-braised pork in a deep red chilli broth and all the garnishes.
Total time
140 min
Prep
30 min
Cook
110 min
Difficulty
medium
Cuisine
Mexican
gluten-free
Ingredients
800gpork shoulder, diced
800gcanned hominy corn, drained
4ancho chillis, soaked and seeded
3guajillo chillis, soaked and seeded
4 clovesgarlic
1white onion
1 tspdried oregano
1 tspground cumin
1.5Lpork or chicken stock
shredded cabbage, radishes, dried oregano, limeto serve
Instructions
1
Blend soaked chillis with garlic, half the onion, oregano and cumin.
2
Fry chilli sauce in a pot 5 minutes until darkened.
3
Add pork and stock, simmer 1.5 hours until pork is very tender.
4
Remove pork, shred roughly and return to pot.
5
Add hominy and simmer 20 more minutes.
6
Season generously with salt.
7
Serve with shredded cabbage, sliced radishes, dried oregano, lime and warm tortillas.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
514
Protein
51.1g
Fat
30.6g
Carbs
6.2g
Fiber
1.8g
Sodium
129mg
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