Pozole Rojo (Pork and Hominy Soup)
User Reviews
5
Pozole Rojo (Pork and Hominy Soup)
Description
Pozole Rojo (Pork and Hominy Soup) features cubed pork shoulder browned to enhance flavor, then simmered with a homemade chili puree made by soaking and blending dried guajillo, chile de arbol, and ancho chiles with garlic and salt. The chile puree is strained to remove skins for a smoother texture. Along with chicken broth, water, and traditional Mexican oregano and bay leaves, the soup also incorporates diced onion, celery, tomatoes, and both jalapeño and serrano peppers, building a complex and warming flavor profile.
The hominy and canned white beans added near the end provide softness and subtle corn and bean mellowness, balancing the chiles' smokiness. The resulting soup is hearty with mild heat and a vibrant red color typical of pozole rojo. It can be garnished with avocado, fresh cilantro, and lime wedges for added freshness and acidity.
To prepare efficiently, the pork is browned in batches to avoid steaming, and using an Instant Pot can significantly reduce cooking time while still allowing flavors to meld fully. The chili powder equivalent from the dried chiles provides a robust, layered heat, complemented by fresh aromatics and bright garnishes that bring the soup together.
Ingredients
Chili Puree
- 6 guajillo chile See Note 1, dried
- 4 dried chiles de arbol (See Note 1)
- 4 ancho chile See Note 1, dried
- 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 cumin ground
- 2 tbsp vegetable oil
- 1 large white onion chopped
- 2 celery sliced, sticks
- 2 Roma tomato 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 leaf
- 30 oz hominy drained and rinsed, canned, white
- 15 oz canned white beans drained, or Cannellini or Great Northern
Garnish
- 2 avocado
- cilantro
- 2 lime quartered
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
- Use one whole guajillo or ancho chile to substitute about a heaping tablespoon of chili powder if needed.
- Browning the pork in batches prevents steaming and improves meat texture and flavor.
- An Instant Pot can be used to reduce cooking time greatly while maintaining the soup's depth.
- Straining the chile puree removes pepper skins and avoids bitterness for a smoother broth.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
