Pozole Rojo Recipe (Traditional Mexican Soup)

Pozole Rojo Recipe (Traditional Mexican Soup)

Ingredients:

For the Soup:

• 1 lb (450g) pork shoulder or chicken (cut into chunks)
• 6 cups chicken or pork broth
• 2 cups dried hominy (or 1 can, drained)
• 1 large onion, quartered
• 4 garlic cloves
• 1 bay leaf
• Salt and pepper to taste

For the Red Chile Sauce:

• 4 dried guajillo chilies, stems and seeds removed
• 2 dried ancho chilies, stems and seeds removed
• 2 dried pasilla chilies (optional, for extra smokiness)
• 2 garlic cloves
• 1 tsp cumin
• 1 tsp oregano
• 1 tbsp vegetable oil
• 1/4 tsp cinnamon (optional, for depth)
• 1 cup water

Garnishes (Optional):

• Fresh cilantro, chopped
• Radishes, thinly sliced
• Lime wedges
• Shredded cabbage
• Diced avocado
• Tortilla chips or tostadas

Instructions:

Prepare the Broth:

1. In a large pot, add the pork or chicken, broth, onion, garlic, bay leaf, and a pinch of salt. Bring to a boil, then reduce heat to a simmer. Cook for 1-2 hours until the meat is tender.
2. Remove the meat, shred it, and set aside. Strain the broth and return it to the pot.

Make the Red Chile Sauce:

1. Soak the dried chilies in hot water for 15 minutes until softened.
2. Blend the chilies with garlic, cumin, oregano, cinnamon, and the soaking water until smooth.
3. Heat the oil in a skillet, add the blended sauce, and simmer for 10 minutes. Season with salt to taste.

Assemble the Soup:

1. Add the red chile sauce to the broth and stir well.
2. Add the hominy to the soup and simmer for 20 minutes to absorb the flavors.
3. Return the shredded meat to the pot and simmer for another 10 minutes. Adjust seasoning as needed.

Serve:

• Ladle the soup into bowls and top with your choice of garnishes. Serve with lime wedges and crunchy tostadas on the side.

Enjoy your flavorful Pozole Rojo! Let me know if you’d like adjustments or another recipe suggestion.