Pozole Rojo, a delicious red Mexican soup, is here to tickle your taste buds and carry you on a flavorful journey. This traditional dish is a spicy, rich concoction filled with tender morsels of pork, hominy (dried corn kernels that have been treated with an alkali), and a red chile broth that truly brings the ‘fiesta’ right to your table. It’s the perfect comfort food, suitable for family gatherings, friendly reunions, or just a quiet weekend dinner. Our Pozole Rojo Recipe is enjoyed best with a sprinkle of fresh garnish that includes sliced radishes, fresh lettuce, lime, and more! Essentially, it���s a true staple of Mexican cuisine, and we’re convinced that you’ll fall head over heels for it!
[Recipe Overview]
But don’t take our word for it���test it out for yourself! This hearty, robust Pozole Rojo will take you around 2.5 hours to prepare. But don’t worry, the result is worth the elbow grease! It serves six, so the whole family can join in, and as a bonus, you’ll have some leftover for a delicious next-day lunch. Without further ado, let’s get cookin’!
- Prep time: 30 minutes
- Cooking time: 2 hours
- Total time: 2 hours 30 minutes
- Servings: 6
Ingredients & Equipment You’ll Need
- 2 lbs pork shoulder, cut into large cubes
- 2 cans hominy, drained
- 6 dried guajillo chiles, seeds and stems removed
- 1 onion, chopped
- 5 cloves garlic
- 1 bunch cilantro, chopped
- Salt and pepper to taste
- 1 whole lime, sliced for garnish
- Radishes and lettuce for garnish
You will also need a blender and a large pot to cook this flavorful soup.
Note: Guajillo chiles, not to be skipped over, bring the heat and smoky flavor to our Pozole Rojo. Hominy, on the other hand, provides a unique texture making this soup extra satisfying.
How To Make Pozole Rojo
- Begin by rinsing the hominy in cold water until the water runs clear.
- In a large pot, add the pork, hominy, half the chopped onion, 3 cloves of garlic, and enough water to cover the ingredients. Bring to a boil and let it simmer for about 2 hours.
- While the soup is simmering, blend the guajillo chiles. Add the remaining onions and garlic into a blender along with salt to taste. Blend until smooth and set aside.
- When the pork is tender, stir in the guajillo chile paste, cilantro, and adjust salt and pepper per taste. Let it simmer for another 10 minutes.
- Ladle the soup into bowls, garnish it with radishes, lettuce, and lime. Serve and let the magic happen!
Tips For The Best Results
- Soaking the guajillo chiles in warm water for 15 minutes will make them easier to blend.
- If you can’t find guajillo chiles, you can substitute with dried ancho or pasilla chiles.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the soup for up to 3 months. Just thaw and reheat when you’re ready to enjoy!
Frequently Asked Questions
Q: Can I use canned hominy instead of dried?
A: Yes, you can! Just make sure to rinse and drain it well before using.
Nutritional Facts of Pozole Rojo
This hearty soup is packed full of protein from the pork, and fiber from the hominy. A generous serving contains approximately 350 calories, and can be a part of a balanced diet.
In conclusion, Pozole Rojo is a recipe worth bookmarking. It’s full of vibrant flavors that are sure to satisfy everyone’s palate. Plus, it’s hearty, comforting, and absolutely delicious. So, go ahead and whip up a batch. You won’t regret it.
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