pozole soup
Description:
Pozole is a traditional Mexican soup made with hominy (dried corn kernels treated with lime) and meat, typically pork, flavored with a rich red chili broth. This version is Pozole Rojo, which uses red chilies for a flavorful and spicy base. Garnished with fresh ingredients like radishes, lettuce, avocado, and lime, it’s a warm and vibrant dish that’s perfect for family gatherings or cold weather.
Ingredients:
For the Soup:
- 2 lbs pork shoulder, cut into large chunks
- 1 onion, halved
- 6 garlic cloves
- 1 bay leaf
- 2 teaspoons salt
- 8 cups water or chicken broth
- 2 (25 oz) cans hominy, drained and rinsed
For the Red Chili Sauce:
- 5 dried guajillo chilies, stemmed and seeded
- 3 dried ancho chilies, stemmed and seeded
- 1 chipotle chili (optional for extra heat)
- 3 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- Salt and pepper, to taste
Garnishes:
- Sliced radishes
- Shredded lettuce or cabbage
- Diced onions
- Chopped cilantro
- Lime wedges
- Avocado slices
- Tortilla chips or tostadas
- Crumbled queso fresco (optional)
Equipment:
- Large stockpot or Dutch oven
- Blender
- Fine mesh strainer
Instructions:
Cooking the Pork (1 hour 30 minutes):
- Cook the Pork:
- In a large stockpot, place the pork chunks, onion halves, garlic, bay leaf, and salt. Cover with water or broth (about 8 cups). Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, for 1.5 hours, or until the pork is tender and easily shredded.
- Skim Fat:
- Skim off any foam or fat that rises to the surface while the pork cooks. Once tender, remove the pork from the pot and shred it into bite-sized pieces. Strain and reserve the broth.
Preparing the Red Chili Sauce (15 minutes):
- Prepare the Chilies:
- While the pork is cooking, prepare the chili sauce. In a medium pot, bring water to a boil. Add the dried guajillo, ancho, and chipotle chilies (if using), and boil for about 5 minutes until the chilies soften. Remove from heat and let them sit for an additional 10 minutes.
- Blend the Sauce:
- Drain the chilies and place them in a blender with garlic, oregano, cumin, salt, and pepper. Add about 1 cup of the pork broth and blend until smooth.
- Strain the Sauce:
- Pour the chili sauce through a fine mesh strainer into a bowl to remove any remaining seeds and skin, pressing down to extract as much liquid as possible. Discard the solids.
Combining the Soup (30 minutes):
- Add the Sauce to the Broth:
- Return the strained chili sauce to the pot with the reserved pork broth. Stir to combine and bring the mixture to a gentle simmer.
- Add Hominy and Pork:
- Add the hominy and shredded pork back to the pot. Let the soup simmer for an additional 30 minutes to allow the flavors to meld together. Taste and adjust the seasoning with more salt if needed.
Serving the Pozole (5 minutes):
- Garnish and Serve:
- Ladle the pozole into bowls and serve with garnishes like sliced radishes, shredded lettuce or cabbage, diced onions, cilantro, lime wedges, avocado slices, and tortilla chips or tostadas.
Total Time:
- Preparation Time: 20 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 20 minutes
Nutritional Information (per serving, based on 6 servings):
- Calories: 450-500
- Total Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 85mg
- Sodium: 950mg
- Carbohydrates: 40g
- Fiber: 7g
- Sugars: 3g
- Protein: 30g
Notes:
- Pork: Traditional pozole uses pork, but you can also use chicken for a lighter version.
- Chilies: Adjust the heat by adding or omitting the chipotle chili. The guajillo and ancho chilies provide a mild heat, but the chipotle adds a smoky, spicier note.
Tips:
- Make Ahead: Pozole tastes even better the next day. You can make it ahead of time and refrigerate it overnight to enhance the flavors.
- Hominy: Canned hominy is quick and easy, but you can also use dried hominy if you prefer. Just soak and cook it according to the package instructions.
Enjoy this Pozole Rojo, a delicious and hearty Mexican soup that’s sure to become a favorite in your home!
