Red Pozole with Pork
Rich red pozole with slow-cooked pork and hominy in guajillo chile broth. Classic high-protein Mexican comfort soup recipe.
20mPrep
120mCook
6Servings
490Calories
46gProtein
Ingredients
- pork shoulder
- hominy (canned maíz pozolero)
- guajillo chiles
- ancho chiles
- garlic
- onion
- oregano
- shredded cabbage
- radishes
- tostadas
Ingredients
- 800 g pork shoulder
- 800 g hominy (canned maíz pozolero)
- 8 units guajillo chiles
- 3 units ancho chiles
- 6 cloves garlic
- 200 g onion
- 3 g oregano
- 150 g shredded cabbage
- 100 g radishes
- 8 units tostadas
Instructions
- Boil pork with onion, garlic and salt until tender, about 1.5 hours. Shred meat.
- Toast and soak dried chiles, blend with garlic and broth.
- Strain and fry chile sauce in oil, add to pork broth.
- Add hominy and shredded pork, simmer 30 min.
- Serve garnished with cabbage, radishes, oregano and lime.