Ultimate Pozole Rojo

Name: Ultimate Pozole Rojo
Prep time: 30 min
Cook time: 4 h 20 min
Total time: 4 h 50 min
Yield: 10 servings
Ingredients: 3 pounds pork shoulder, rubbed with salt and freshly ground black pepper; 1 tablespoon lard or oil; 1 large white onion, chopped; 2 cloves garlic, minced; 2 teaspoons ground cumin; 4 cups Aneto 100% All Natural Chicken Broth; 4 cups Homemade Authentic Enchilada/Red Chile Sauce; 2 teaspoons dried Mexican oregano; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 teaspoon smoked paprika; 3 large bay leaves; 3 ounce cans white hominy, drained; 2 tablespoons masa harina; 1/4 cup chopped cilantro; For toppings: Shredded green cabbage, sliced red radishes, diced avocados, sliced limes, chopped fresh cilantro, toasted tortilla strips, crema, and anything else your heart desires!

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5.0

390 reviews

Excellent

Prep Time
30 mins
Cook Time
4 hrs 30 mins
Total Time
4 hrs 50 mins
Servings
10 servings
Calories
255 kcal
Course
Main Course, Soup
Cuisine
Mexican

Ultimate Pozole Rojo

Nevaeh Sloan

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One of the most iconic Mexican dishes, this "ultimate" Pozole Rojo is PACKED with deliciously bold and robust flavors that will absolutely WOW your taste buds!

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Ingredients

Servings

3 pounds pork shoulder, rubbed with salt and freshly ground black pepper
1 tablespoon lard or oil
1 large white onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin (recommended: roast whole cumin seeds then grind them to a powder)
4 cups Aneto 100% All Natural Chicken Broth
4 cups Homemade Authentic Enchilada/Red Chile Sauce (do not substitute store-bought)
2 teaspoons dried Mexican oregano
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
3 large bay leaves
3 ounce cans white hominy, drained
2 tablespoons masa harina
1/4 cup chopped cilantro
For toppings: Shredded green cabbage, sliced red radishes, diced avocados, sliced limes, chopped fresh cilantro, toasted tortilla strips, crema, and anything else your heart desires!

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Instructions

Rub the pork down with a little salt and some freshly ground black pepper. Heat the lard/oil over high heat in a heavy stock pot or Dutch oven and sear the pork on all sides until nicely browned. Remove and set aside.Lower the heat to medium-high and add the onions, cooking until lightly browned. Add the garlic and cumin and cook for another minute.Return the pork roast and add the chicken broth. Add the Homemade Authentic Red Chile Sauce along with the bay leaves, salt, pepper, Mexican oregano and smoked paprika.Simmer covered over low heat for 2-3 hours or until the roast is fork tender and falls apart.
Transfer the roast to a plate and use two forks to shred the meat.Return the shredded pork to the pot, stir in the masa harina and add the drained hominy.Simmer covered for another hour. Stir in the cilantro and simmer another 5 minutes. Add more salt and pepper to taste.
Serve garnished with shredded green cabbage, sliced red radishes, diced avocado, sliced limes, chopped cilantro, etc. Want some crunch? Add some toasted tortilla strips.
To Make This In The Slow Cooker:Follow steps 1 and 2 as directed and then transfer everything to a slow cooker in step 3. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours.

Nutrition Information

Show Details

Serving 10servings Calories 255kcal (13%) Carbohydrates 15g (5%) Protein 20g (40%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 55mg (18%) Sodium 647mg (27%) Potassium 402mg (11%) Fiber 5g (20%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 255 kcal

% Daily Value*

Serving	10servings
Calories	255kcal	13%
Carbohydrates	15g	5%
Protein	20g	40%
Fat	8g	12%
Saturated Fat	2g	10%
Cholesterol	55mg	18%
Sodium	647mg	27%
Potassium	402mg	9%
Fiber	5g	20%