Mexican Pozole Rojo (Print Version)
# Ingredients:
→ Soup Base Essentials
01 -
108-ounce can of white hominy, rinsed and drained
02 -
4 large garlic cloves, peeled and left whole, and 4 chopped roughly
03 -
3 pounds of fatty pork shoulder or shanks, cubed into 1 to 1½-inch pieces
04 -
2 tablespoons of dried Mexican oregano
05 -
1 teaspoon of ground cumin spice
06 -
4 ounces of dried guajillo or ancho chiles, remove stems and seeds first
07 -
Three bay leaves, fresh
08 -
Five quarts of clean water
09 -
Salt, adjusted as needed
→ Toppings to Add
10 -
12-24 tostada shells for extra crunch
11 -
Thinly sliced half a small cabbage
12 -
One bunch of fresh radishes, sliced paper-thin
13 -
A handful of chopped fresh cilantro
14 -
Two avocados, chopped into bite-sized pieces
15 -
A bunch of ripe limes, cut into wedges
16 -
Half a white onion, finely diced
# Instructions:
01 -
Slice the stems, seeds, and veins from all dried chiles. Toast them gently in a dry pan until they give off a fragrant aroma and soften. Put them in a bowl and add 3 cups of hot water to soak for about 15-20 minutes until tender.
02 -
Dry off the pork pieces with a paper towel, then season all over with salt. In a heated skillet with olive oil, brown the meat in small batches, making sure not to overcrowd the pan. Toss in the chopped garlic right at the end for a burst of flavor before turning off the heat.
03 -
Pour 5 quarts of water into a big soup pot and bring it to a boil. Add in the browned pork, garlic, and whatever sauce or bits are left in the skillet. Stir in your cumin spice, bay leaves, oregano (rub it in your palms first), and hominy. Toss in a tablespoon of salt and simmer it gently for 15 minutes.
04 -
Blend the soaked chiles with 2½ cups of their soaking liquid, the whole garlic cloves, and a pinch of salt. Strain the mixture through a fine sieve to ensure it’s silky and free of any solids.
05 -
Mix your strained chile sauce into the pot with the simmering pork and hominy mixture. Sprinkle in a couple of teaspoons of salt. Let it simmer on low heat, with the lid slightly ajar, for 2-3 hours. Skim off any extra fat and adjust the taste as needed.
06 -
As the soup cooks, prepare the garnishes. Finely slice the cabbage, chop the onion and cilantro, dice up the avocados, quarter the limes, and thinly slice the radishes. Place them in separate bowls so everyone can pick their toppings.
07 -
Scoop the hearty soup into individual bowls. Lay out the garnishes and tostadas on the table so everyone can add whatever they like. Grab a spoon and enjoy!
# Notes:
01 -
This dish can be kept in the fridge for up to a week or frozen for up to 3 months.
02 -
You can skip the meat by swapping pork for veggies like seitan or roasted squash and use vegetable broth instead.
03 -
To tweak the heat level, add more chiles or stir in tomato paste for a richer base.