Pozole Rojo
This hearty soup takes its name from one of its core ingredients: hominy. Combined with chiles, pork, stock and spices, this stew is simple yet packed with flavor.
Prep
Dice the Pork
Cut the pork into cubes approximately 3/4" (2 cm) thick. Reserve in the fridge until needed.
- Pork Shoulder(boneless)1 lb.
Cooking Steps
1. Add the Oil while Preheating the Pan
Add the oil and preheat the pan to 390°F/198°C (medium).
- High Heat Oil(grapeseed, vegetable, canola)1 Tbsp.
2. Add and Cook the Onion and Garlic
Add the onions and garlic and char for 7 minutes and 30 seconds without stirring. A nice dark color will help with the overall flavor of the soup.
- Yellow Onion(peeled, quartered)½
- Garlic Clove(peeled)3
3. Add and Toast the Chiles
Add the dry chiles into the pot with the onion and garlic and cook for 2 minutes, stirring occasionally.
- Dried Guajillo Chile(seeds and stem removed)2
- Dried Guajillo Chile(seeds and stem removed)1 ½
4. Add the Water and Cook the Soup Base
Add the water and cook for 5 minutes.
- Water1 cup
5. Transfer the Soup Base to a Blender
Remove from the heat and transfer the soup base to a blender.
6. Blend the Soup Base
Blend on high until the base reaches a smooth consistency. Set aside. Wash the pot before continuing with the recipe.
7. Add the Oil while Preheating the Pot
Add the oil and preheat the pan to 435°F/223°C (medium-high).
- High Heat Oil(grapeseed, vegetable, canola)2 Tbsps.
8. Add and Sear Some of the Pork
Add some of the diced pork, making sure not to overcrowd the pot. Cook for 2 minutes and 50 seconds.
9. Flip and Continue Searing the Pork
Flip the pieces of pork and continue cooking for 2 minutes and 50 seconds.
10. Remove the Pork
Remove the seared pork to a paper towel lined plate or tray. Repeat the cooking process until all of the pork is seared. Drain any excess fat before continuing with the recipe.
11. Add Some More Oil while Preheating the Pot
Add the oil and preheat the pot to 300°F/148°C (medium-low).
- High Heat Oil(grapeseed, vegetable, canola)2 Tbsps.
12. Add and Cook the Onion and Garlic
Once preheated, add the onion and garlic to the pot and cook for 3 minutes, stirring occasionally.
- Yellow Onion(diced small)½
- Garlic Cloves(thinly sliced)3
13. Add the Soup Base, the Stock and the Seared Pork to Pot
Add the soup base, stock, and seared pork back into the pot and stir to combine.
- Soup Baseall
- Chicken Stock4 cups
- Seared Porkall
14. Measure and Add the Seasoning
Add the oregano and salt. Cover the pot with a tight fitting lid.
- Oregano(dried)1 tsp.
- Kosher Salt2 ½ tsps.
15. Cook the Soup
Reduce the temperature to 215°F/101°C (low) and cook the soup for 1 hour and 30 minutes. Stir occasionally, always returning the lid back on the pot.
16. Add the Hominy and Season
After 1 hour and 30 minutes, add the hominy, salt, and black pepper, and stir to incorporate. Return the lid on the pot.
- Hominy(strained)2 cups
- Kosher Salt1 tsp.
- Black Pepper(freshly cracked)as needed
17. Finish Cooking the Soup
Finish cooking the soup for 15 minutes. Stir occasionally, always returning the lid back on the pot.
18. Garnish and Serve as Desired
Remove from the heat and ladle the soup into individual bowls. If desired, garnish with lime, cilantro, sour cream, green cabbage, radish, red onion, and avocado.
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