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.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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).
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.
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.
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.
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.
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.