Pozole Rojo

Name: Pozole Rojo
Total time: 180 min
Yield: 8 servings
Ingredients: 2 pounds pork shoulder; 2 cans (15 oz each) hominy; 3 dried ancho chiles; 3 dried guajillo chiles; 1 medium onion; 4 cloves garlic; 1 teaspoon oregano; 0.5 teaspoon cumin powder; 4 cups chicken broth; 0.5 cup sliced radishes; 2 wedges lime; to taste salt

Warm your soul with this hearty, traditional Mexican soup featuring tender pork, hominy, and a rich, spicy red chili broth.

Mexican⏱ 180 min⚠ Contains 1 allergen(s)

✨ High in protein✨ Good source of fiber✨ High in sodium

Ingredients

Pork shoulder2 pounds
Hominy2 cans (15 oz each)
Dried ancho chiles3
Dried guajillo chiles3
Onion1 medium
Garlic4 cloves
Oregano1 teaspoon
Cumin powder0.5 teaspoon
Chicken broth4 cups
Radishes0.5 cup sliced
Lime2 wedges
Saltto taste

Nutrition (per serving, makes 8)

Calories349 kcal

Protein26.9 g

Carbs26.4 g

Fat14.7 g

Fiber5.8 g

Sugar2.7 g

Sodium1079 mg

Vitamin C7.6 mg

Iron2.7 mg

Calcium42.6 mg

Potassium590.9 mg

Estimated values.

Steps

1Boil pork shoulder with half an onion, garlic, and salt until very tender, then shred the pork and reserve the broth.
2Rehydrate ancho and guajillo chiles, then blend them with garlic, oregano, cumin, and a little of the reserved pork broth to make the red chili paste.
3Sauté the chili paste in a large pot for a few minutes, then add the remaining pork broth and hominy; simmer.
4Add the shredded pork back to the pot and continue simmering until all flavors are well combined.
5Serve hot, garnished with thinly sliced radishes and a wedge of lime.