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Mexican Pozole Rojo with Pork
If you’ve had pozole, you know how amazingly rich and tasty it is. If you haven’t? It is well past time to try it, and this Mexican Pozole Rojo with Pork is an excellent place to start. There’s a lot to like about this dish, but one of the things I love about pozole is that it’s made with hominy.
If you aren’t familiar, hominy is made from yellow or white maize and is processed in lime. Imagine very large corn kernels. Traditionally, hominy was dried and stored like beans. And like beans, dried hominy requires soaking (usually overnight) before you can prepare it. As far as taste, think fresh corn tortillas, as hominy is often used as an ingredient in the corn flour. It’s truly a unique taste.
Back to the Mexican Pozole Rojo with Pork recipe, though. This one calls for canned hominy, which makes the recipe much quicker to make, but don’t be afraid to use dried hominy. Just soak it overnight, and adjust your cooking time. Most soups and chilis benefit from a long simmer, anyway!
This recipe also uses a blend of peppers and chili powders. This gives the dish a complex flavor profile that really adds to the experience. Another nice aspect of this dish is that you can adjust the amount of broth, so if you want to keep it nice and soupy, go ahead and use the full amount. However, if you want something thicker and closer to a stew or chili, you can cat back a little.
Serve with lime wedges, freshly chopped cilantro, and diced avocado for a delightful, savory soup that you’ll want on your menu as much as possible.
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Mexican Pozole Rojo with Pork
A traditional and flavorful Mexican Pozole Rojo with Pork is a zesty way to spice up your springtime meals. Pick up your ingredients at the farmers market for the freshest version of this soup.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Soups
Ingredients
- 1 tablespoons olive oil
- 1 pound pork loin, cut into bite- size pieces
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 poblano pepper, chopped
- 5 cups chicken broth
- 1 (14.5-ounce) can red enchilada sauce
- 1 (4.5-ounce) can chopped green chiles
- 1 teaspoon ancho chile powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 2 bay leaves
- 1 (15.5-ounce) can white hominy, drained
- 1 tablespoon fresh lime juice
- 1/2 cup chopped fresh cilantro
- Sliced radishes, for garnish
- Fried tortilla strips (homemade or store-bought), for garnish
- Lime wedges, for garnish
- Diced avocado, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the pork, onion, garlic, and poblano. Sear the pork on all sides, 8 to 10 minutes.
- Stir in the broth, enchilada sauce, chiles, both chili powders, cumin, oregano, paprika, and bay leaves.
- Bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes.
- Stir in the hominy. Cover and cook for 10 minutes.
- Remove the bay leaves. Stir in the lime juice and cilantro.
- Ladle into bowls. Top with the radishes, tortilla strips, lime wedges, and avocado and serve.
What do you think of this recipe? Have you cooked with hominy before? Or have you had Mexican Pozole Rojo with Pork?
