mexican pozole

Nothing more Mexican than a Pozole! This recipe is for a red pozole, even though in Mexico we also have white (without the red sauce) and green pozole adding Salsa Verde. And yes, you can use chicken instead of pork for the soup if you prefer.&nbsp;

How to Make Red Pozole

water

pork shoulder

pork spare ribs or baby back ribs

onion

garlic cloves

Salt

guajillo peppers (cleaned, seeded, open flat, and deveined)

ancho peppers (cleaned, seeded, open flat, and deveined)

garlic

dry Mexican oregano

vegetable or canola oil

lettuce (finely shredded)

onions (finely chopped)

Ground chile piquín

radishes (sliced)

Mexican oregano

Deep fried corn tortillas (tostadas)

Limes (cut in wedges)

avocado (chopped)

Heat water in a large stockpot. Add pork meat, spare ribs, onion, and garlic. Bring to a boil, then lower the heat and let simmer, partially covered for 2 and half hours or until meat is tender and falling off the bone. Season with salt when meat is almost done. While cooking, skim the top layer of foam and fat from the pot using a ladle. If necessary, add warm water to maintain the same level of broth in the pot.

Remove pork from broth; reserve broth. Trim excess fat, and remove meat from bones; discard bones, onion, and garlic from the broth. Shred meat, and cover.

Now for the sauce, soak the ancho and guajillo peppers in water just enough to cover for 25-30 minutes until soft.

Using a blender or food processor blend peppers, garlic cloves, onion, and oregano, adding some of the water in which they were soaking. Puree mixture until smooth.

Heat oil in a large skillet over medium-high. Add the dry pepper puree and salt to taste, stirring constantly as it splatters. Reduce heat to medium; simmer, about 25 minutes.

Using a strainer, add the sauce to the broth. Bring to a boil and add the meat, and simmer gently, for about 10 minutes. Stir in white hominy, and season with salt and pepper. Simmer until heated through.

Serve Pozole in large Mexican soup bowls and place garnishes on the side as shown above.

Want to know how to make a Mexican pozole in less than 30 minutes? This authentic pozole recipe combines pozole verde and pozole rojo.

30-Minute Pozole Recipe

olive oil

pork

onion,

sea salt

cumin

coriander

chipotle

smoked paprika

chicken broth

white hominy, drained and rinsed

tomatoes

Sliced radishes, chopped cilantro, diced red onions, shredded cabbage, diced avocado, and slices of lime

Heat the olive oil in a large soup...

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.

Add the pieces of bite-sized pork and stir...

Add the pieces of bite-sized pork and stir so the pork doesn’t stick to the pot. Cook until browned – about 5-7 minutes.

Remove pork from pan. Leave any liquid in...

Remove pork from pan. Leave any liquid in the pan and add onions. Cook until onions turn to gold, about 5 minutes.

Add salt and spices and cook until fragrant,...

Add salt and spices and cook until fragrant, about 1 minute.

Add chicken broth, hominy, and diced tomatoes. Turn...

Add chicken broth, hominy, and diced tomatoes. Turn up the heat to high and bring pozole soup to a boil.

Add pork back to the pan. Lower heat...

Add pork back to the pan. Lower heat and cover. Cook pozole soup for 10 minutes.

Ladle pozole soup into bowls. Serve at the...

Ladle pozole soup into bowls. Serve at the table with bowls of chopped cilantro, diced red onions, shredded cabbage, diced avocado, and slices of lime for garnishing. Encourage everyone to add more garnishes as they eat their pozole!

Please note that if you want to make this with pork just substitute 3 lbs of pork butt or shoulder and cook same as chicken.

Mexican Pozole Roja (Hominy Soup in Red Sauce)

hominy

chicken

cilantro

for the red sauce

chilies

cloves

salt

vegetable oil

Accompaniments

limes quartered

romaine lettuce

radishes (thinly sliced)

Tostadas

oregano

chili

In a large pot add 2 cups of water and the drained hominy

In a separate large pot, place the chicken pieces and add enough water to cover by a couple inches. Add the onion, cilantro, and 1 tablespoon of salt.

Bring to a boil then reduce heat to a simmer over medium low and cover.

Cook for about 45 minutes until the chicken is cooked and tender Remove the chicken pieces from the pot, strain and reserve the cooking liquid.

When the chicken is cool enough to handle, remove and discard the skin and bones and shred the meat.

Put the chicken and the reserved liquid into the pot with hominy. Place the pot over medium heat until warm. Add salt if needed

For the red sauce:

Place the chilies in a medium sauce pan, add just enough water to cover and bring to a boil. Reduce to simmer and until the chilies are soft, about 10 minutes or so.

Put the chilies and 3/4 cup of the soaking liquid into a blender along with the onion, garlic, cloves, cumin, and salt. Blend until smooth.

Run this through a fine mesh sieve into a bowl, using a spoon to extract as much liquid as possible. Discard what does not go through.

Heat the vegetable oil in a saucepan over medium high heat until it comes to a simmer, add in the chili liquid and bring to a boil then reduce to simmer, stirring occasionally. The sauce with thicken cook in total about 5 or 6 minutes and remove from heat.

Assuming your pozole is still warm turn up the temperature to medium high.

Stir in the chili mixture and add salt to taste.

Serve the pozole hot with the accompaniments listed above. Make sure to squeeze lime over the soup, it makes the dish complete.

This Mexican POZOLE recipe is a hearty soup with hominy and tender pork in a mild red chile sauce, garnished with crunchy fresh toppings.

Pozole

lb pork shoulder

garlic (, divided)

yellow onion (, quartered)

bay leaves

gaujillo chiles*

ancho chiles*

1-3 dried chiles de arbol (, optional, for spicier/hotter soup*)

tomato sauce

white vinegar

salt and pepper (,

Cabbage ((required))

yellow onion

fresh cilantro ((required))

lime wedges ((required))

avocado ((optional))

radishes ((optional))

corn tortillas

Cut pork roast into 1 inch cubes, trimming and discarding any big pieces of fat. Add to a large stock pot with enough water to cover the meat by around 2 inches (8-10 cups water). Bring pot to a boil. Skim off any foam that rises to the surface.

Add to the pot one quartered onion, 5 whole garlic cloves, bay leaves, 2 teaspoons salt and chicken bouillon and simmer for 1 ½ hours.

Meanwhile, remove seeds and veins from chilies and add to a small pot with enough water to cover them. Bring to a boil and boil for 15 minutes. Remove from heat.

Use a slotted spoon to spoon the chilies into a blender. Add 1 cup liquid rom the saucepan that boiled them, along with 5 peeled garlic cloves. Blend well until smooth.

Discard any remaining water from the small saucepan that cooked the chilies. Add 2 tablespoons oil to it over medium heat. Pour the blended chilies mixture through a fine mesh strainer into the pot and cook for 10 minutes over medium low heat, stirring often.

From the stockpot with the meat, remove bay leaves, onion, garlic cloves, and neck bones (if used). Pour in the chili sauce mixture, tomato sauce, oregano, cumin, white vinegar, and hominy. Season with salt and pepper to taste. Bring to a slow boil and then simmer for 30 minutes, or until pork is very tender.

Taste and adjust seasonings (add more salt, chicken bouillon paste or oregano, to taste).

The toppings added really make or break the soups end result! Ladle soup into bowl and top with a handful of shredded cabbage, chopped onion, fresh cilantro, and a squeeze of fresh lime juice. You could also top with avocado and thinly sliced radishes. Serve with a tortilla on the side.

I had never made pozole before, and if I'm being honest, I was kind of skittish about it.  New ingredients to me, more steps than a typical stew, etc.  But, I really wanted to try to make this, and this recipe was perfect!  

The steps were easy to follow, the ingredients were readily accessible at my local Latin market (what I couldn't source in my general grocery store), and the outcome... AMAZING!  

As good as this stew is by itself, Lauren is right: the toppings really make a difference!  I could have eaten the stew by itself, but the crunch of the cabbage and radish, the creaminess of the avocado, the zing of the lime, the herbal kick of the cilantro... it really completes the dish.

This was more of an experience than a meal.  So good.  I can't wait to make this again!!

https://content.jwplatform.com/videos/QUasXX03.mp4

This Mexican Pozole recipe is a hearty soup with hominy and tender pork or chicken, flavored with a homemade red chile sauce and garnished with shredded cabbage and thinly sliced radishes.

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