Pozole Rojo Recipe
Indulge in our Pozole Rojo, a vibrant and hearty Mexican soup that warms the soul. Made with tender, slow-cooked pork, hominy, and a rich blend of guajillo chiles, this dish bursts with flavor and is garnished with fresh cabbage, radishes, and a squeeze of lime for a refreshing finish. Perfectly comforting, it's a fiesta in a bowl that will transport your taste buds straight to Mexico!
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Hominy
Rinse the dried hominy thoroughly and soak it in water overnight. Drain and set aside.
- 2
- 3
Prepare the Chili Sauce
While the meats are cooking, toast the guajillo and ancho chiles in a dry skillet over medium heat until fragrant. Then, soak them in hot water for about 15 minutes until softened. Blend the chiles with a little soaking water until smooth.
- 4
Combine Ingredients
Once the meats are cooked, remove them from the pot and shred. Strain the broth and return it to the pot. Add the soaked hominy, shredded meats, chili sauce, chicken broth, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for another 30 minutes.
- 5
Serve
Ladle the pozole into bowls and garnish with lime wedges, sliced radishes, shredded cabbage, and diced avocado. Serve hot.
