Pozole Rojo (Pork and Hominy Soup)
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5.0
45 reviews
Excellent
Pozole Rojo (Pork and Hominy Soup)
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Mexican pozole rojo is a hefty, herbaceous soup. Filled with hominy, beans, and pork, it’s simmered with plenty of chiles for a real kick!
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Ingredients
Chili Puree
- 6 dried guajillo chiles (See Note 1)
- 4 dried chiles de arbol (See Note 1)
- 4 dried ancho chiles (See Note 1)
- 6 cloves garlic
- 2 tsp kosher salt
Pork Pozole
- 2 lbs pork shoulder trimmed and cut 1-inch cubes
- 1 tsp kosher salt
- 3 tsp ground cumin
- 2 tbsp vegetable oil
- 1 large white onion chopped
- 2 celery sticks sliced
- 2 roma tomatoes diced
- 2 jalapeños seeded and diced
- 1 Serrano pepper seeded and diced
- 6 cups chicken broth
- 2 cups water
- 1 tbsp Mexican oregano or original (Mediterranean)
- 3 bay leaves
- 30 oz canned white hominy drained and rinsed
- 15 oz canned white beans (Cannellini or Great Northern) drained
Garnish
- 2 avocado
- cilantro
- 2 limes quartered
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Instructions
Chili Puree
- Break the stems off the chiles and shake out as many seeds as possible. Cover with boiling water and keep submerged with a coffee cup or a plate. Soak until soft, about 20 minutes.
- Transfer the chiles, garlic, kosher salt and 1 1/2 cups of the soaking liquid to a blender and purée until smooth. Strain the solids (pepper skins) from the liquid for a smoother purée (worth the effort as the pepper skins can also add a bitterness). You should have about 2 cups.
Pork Pozole
- Season the pork all over with the salt and cumin. Brown on all sides in an Instant Pot (See Note 2) on Saute setting, Dutch oven or large stock pot with oil. Do not overcrowd the pan and steam the meat, do this in several batches.
- Return all browned pork to pan, add the onion, celery, tomatoes, jalapeños and serrano chile and cook another 5 minutes.
- Stir in the chicken broth, water, Mexican oregano, bay leaves and 1 cup of the chile puree, reserve the balance for later. Cover with lid and set IP to High Pressure for 35 minutes. If using a Dutch oven or large stockpot, bring to a boil, reduce the heat to low. Partially cover and cook, stirring the pork a few times, until tender, about 2 hours.
- Allow for Natural release if using an Instant Pot. Stir in the hominy, white beans and remaining chili puree and simmer, uncovered for 15 minutes OR 30 minutes more if cooking on stovetop in a Dutch oven or large stockpot. Remove the bay leaves.
- Serve with limes, diced avocados and chopped cilantro on top.
Notes
- One (1) whole Guajillo or Ancho chile is roughly equivalent to one (1) heaping tablespoon of powder. So if I were to grind all, it would equal 10 tbsp chili powder + 1 teaspoon of red pepper flakes.
- In this recipe I give times for using an Instant Pot and Dutch oven or large stock pot, but using the pressure cooker reduces the cooking time considerably.
Nutrition Information
Show Details
Serving
1oz
Calories
338kcal
(17%)
Carbohydrates
47g
(16%)
Protein
23g
(46%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Cholesterol
46mg
(15%)
Sodium
1282mg
(53%)
Potassium
1150mg
(33%)
Fiber
13g
(52%)
Sugar
12g
(24%)
Vitamin A
5656IU
(113%)
Vitamin C
33mg
(37%)
Calcium
117mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1oz | |
| Calories | 338kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 23g | 46% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 46mg | 15% |
| Sodium | 1282mg | 53% |
| Potassium | 1150mg | 24% |
| Fiber | 13g | 52% |
| Sugar | 12g | 24% |
| Vitamin A | 5656IU | 113% |
| Vitamin C | 33mg | 37% |
| Calcium | 117mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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