Soups And Stews

Pozole Rojo (Pork and Hominy Soup)

Name: Pozole Rojo (Pork and Hominy Soup)
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 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; 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); 2 avocado; cilantro; 2 limes (quartered)

8 servings

servings

30 minutes

active time

1 hour 5 minutes

total time

Start Cooking

Ingredients

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

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)

2 avocado

cilantro

2 limes (quartered)

Directions

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.

Nutrition

Serving Size

1 oz

Calories

338 kcal

Total Fat

8 g

Saturated Fat

2 g

Unsaturated Fat

5 g

Trans Fat

Cholesterol

46 mg

Sodium

1282 mg

Total Carbohydrate

47 g

Dietary Fiber

13 g

Total Sugars

12 g

Protein

23 g