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Mexican Pozole Rojo with Pork
A traditional and flavorful Mexican soup 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
Scale
- 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.
