Red Pozole Recipe
Pozole rojo, made with pork shoulder, hominy, and a blend of spices, this hearty soup offers a perfect balance of heat, smokiness, and tanginess.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: soups
Cuisine: Mexican
Keyword: hominy, mexican food, pork, soup, stew
Servings: 10 servings
Author: Courtney O'Dell
- Season the pork shoulder pieces with salt, pepper, chili powder, cumin, and ground ancho chiles. 
- In a large pot or Dutch oven, heat some oil over medium-high heat. Add the pork to the pot and brown on all sides. This may need to be done in batches. Once browned, remove the pork and set it aside. 
- In the same pot, add the onion, bell pepper, and diced jalapeño. Sauté until the vegetables are softened, about 5-7 minutes. 
- Add the garlic and sauté for another minute until it becomes fragrant. 
- Return the browned pork to the pot. Add the drained hominy and the Ro-Tel. Stir everything together. 
- Pour in the chicken broth. The broth should cover the ingredients; if not, add enough water to cover. Bring the soup to a boil. 
- Once boiling, reduce the heat to low and let the soup simmer for about 2-3 hours, or until the pork is very tender. 
- Taste the soup and adjust the seasonings as needed. 
- Serve the pozole in bowls, garnished with sliced radishes, sliced jalapeño, chopped cilantro, and a wedge of lime on the side. 
Serving: 1g | Calories: 319kcal | Carbohydrates: 10g | Protein: 23g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Cholesterol: 85mg | Sodium: 810mg | Fiber: 2g | Sugar: 3g
Scan this QR code with your phone's camera to view this recipe on your mobile device.
