Pozole Rojo at home
- Yield 8
- Prep 15 minutes
- Total 15 minutes
Pozole Rojo at home is a soup recipe on Avoteb. The yield on the card is 8. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 ounces dried ancho chiles
- 2 ounces dried guajillo chiles
- 2 to 3 chiles de arbol (optional*)
- 2 tablespoons avocado oil, divided
- 2 pounds boneless pork shoulder*, cut into 1.5-inch cubes
- 1 medium white onion, peeled and diced
- 8 cloves garlic, peeled and minced
- 7 to 8 cups chicken stock
- 3 (15-ounce) cans hominy, rinsed and drained
- 2 bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano (preferably Mexican oregano)
- optional toppings: chopped fresh cilantro, crumbled cotija cheese, diced avocado, fresh lime wedges, shredded cabbage, Mexican crema, and/or thinly-sliced radishes
Method
Make the chile sauce. Slice off and discard the stems of the ancho chiles, guajillo chiles and chiles de arbol. Then shake out and discard their seeds. Briefly toast the chiles over an open gas flame (or you can press them into a hot stockpot over medium-a hot burner) for a few seconds per side until fragrant. Move all of the chiles in a heat-safe mixing bowl and cover them completely with boiling water. Let the chiles soak for about 30 minutes or until softened. Carefully use tongs to move t
Brown the pork. While the chiles are soaking, heat 1 tablespoon oil in a large stockpot over medium-a hot burner. Tip in the pork and sauté, rotating the pieces every few minutes, until all sides are seared and lightly browned, about 8-10 minutes. Move the pork to a clean plate and keep nearby.
Sauté the veggies. Tip in the remaining 1 tablespoon oil to the same stockpot. Tip in the diced onion, and sauté for 4-5 minutes until softened, stirring occasionally. Tip in the garlic and sauté for 1-2 minutes more until fragrant, stirring frequently.
Mix and let it bubble gently. Tip in in the 7 cups of the chicken stock, hominy, bay leaves, cumin, oregano, cooked pork, and the puréed chile sauce and stir to combine. Continue cooking until the soup reaches a let it bubble gently, then reduce heat to medium-low to maintain a very low let it bubble gently, cover, and cook for 1 1/2 to 2 hours, stirring occasionally, until the pork is tender and shreds easily.
Shred the pork. Once the pork is tender, use tongs to move it to a cutting board and shred it into bite-sized pieces using two forks. Put back the pork to the soup and stir to combine.
Salt If the broth is too thick for your liking, feel free to add in 1 more cup of chicken stock to thin it out. Whisk taste, and season the soup with salt and pepper as needed.
Plate Plate hot, garnished with lots of your favorite toppings, and enjoy!
