Mexican · Dinner
Red Chile Pork Hominy Soup
Pozole Rojo de Cerdo
Jaliscan soup of pork shoulder simmered with hominy in a deep red broth of guajillo, ancho, and cascabel chiles, ladled into a bowl and topped with shredded cabbage, radish, oregano, and lime.
$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
16gFat
62gCarbs
4gSugar
8gFiber
780mgSodium
75mgChol
Goes well with
GarnachaGarnacha — A refreshing pairing for this...
local
Tequila reposado, neatTequila reposado, neat — A balanced cock...
international
Instructions
1
Prep
Cut 440g pork shoulder into 3cm cubes. Halve 1 white onion and smash 6 garlic cloves. Stem and seed 6 guajillo, 4 ancho, and 4 cascabel chiles. Roughly chop 1/2 onion and 3 garlic cloves for sauce. Shred 60g cabbage, slice 6 radishes, dice 60g onion for topping. Cut 1 lime into wedges.
2
Simmer
Place pork in a large saucepan with 2 tsp salt, 1 halved onion, 6 smashed garlic cloves, 4 bay leaves, and 2 tsp peppercorns. Cover with water by 4cm, simmer covered over medium-low 30–35 minutes until fork-tender. Lift pork to a plate, shred coarsely, strain broth and reserve 1.5 liters (6.3 cups).
3
Toast
Toast prepared chiles in a dry pan over medium 30 seconds per side until pliable. Soak in hot water 10 minutes until softened, drain.
4
Build
Blend drained chiles with 1/2 onion, 3 garlic cloves, 1 tsp oregano, 1 tsp cumin, 0.5 tsp cloves, 1 tsp salt, and 240ml (1 cup) soaking liquid until very smooth.
5
Simmer 2
Heat 2 tbsp oil in a large saucepan over medium-high 1 minute. Strain chile sauce into oil, cook 4 minutes stirring until deep brick-red and thickened. Add reserved 1.5 liters (6.3 cups) broth, shredded pork, and 400g drained hominy. Simmer over medium-low 12 minutes until flavours meld.
6
Char
Toast 4 small corn tortillas over a flame 20 seconds per side until lightly charred and pliable. While tortillas char, taste soup and adjust salt as needed.
7
Plate
Ladle pozole into deep bowls, top with shredded cabbage, sliced radish, diced onion, and a pinch of oregano. Serve with charred tortillas and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) pork shoulder
- 2 tsp fine salt
- 1 white onion
- 6 garlic cloves
- 4 bay leaves
- 2 tsp black peppercorns
- 6 guajillo chiles, dried
- 4 ancho chiles, dried
- 4 cascabel chiles, dried
- 1 tsp dried oregano
- 1 tsp ground cumin
- 0.5 tsp ground cloves
- 2 tbsp neutral oil
- 400g (14.1 oz) white hominy, cooked
- 60g (2.1 oz) green cabbage
- 6 radishes
- 60g (2.1 oz) white onion
- 1 lime
- 4 corn tortillas, small