Mexican Red Chile Pozole (Printable Version)
A comforting Mexican stew featuring tender pork, hominy, and vibrant red chile sauce.
# Ingredients Required:
→ Red Chile Paste
01 -
3 dried ancho chile peppers, seeded and coarsely chopped
02 -
2 dried guajillo chile peppers, seeded and coarsely chopped
03 -
1 tomato, coarsely chopped
04 -
240 ml chicken broth
05 -
120 ml chopped onion
06 -
1 tablespoon apple cider vinegar
07 -
2 garlic cloves
08 -
1 teaspoon ground cumin
→ Soup
09 -
900 g boneless pork shoulder roast, trimmed and cut into 2 cm cubes
10 -
1 teaspoon salt
11 -
1/4 teaspoon freshly ground black pepper
12 -
2 tablespoons olive oil or vegetable oil
13 -
1 large onion, diced
14 -
6 garlic cloves, minced
15 -
60 ml fresh cilantro, coarsely chopped
16 -
1 teaspoon sugar
17 -
1 teaspoon ground cumin
18 -
1/2 teaspoon dried oregano
19 -
3 bay leaves
20 -
1 can (796 g) diced tomatoes, drained
21 -
960 ml chicken broth
22 -
2 cans (each 425 g) white hominy, drained and rinsed
→ Optional Toppings
23 -
Thinly sliced cabbage
24 -
Thinly sliced radishes
25 -
Chopped avocado
26 -
Chopped onions
27 -
Chopped cilantro
28 -
Lime wedges
# Guide to Cooking:
01 -
In a small saucepan over medium heat, combine dried chiles, tomato, chicken broth, onion, apple cider vinegar, garlic, and ground cumin. Bring to a simmer and cook for 3 minutes. Cover, remove from heat, and let steep for 15 minutes. Blend the mixture on high until smooth, scraping sides as needed. Set aside.
02 -
Season pork cubes with salt and black pepper. Heat oil in a large pot over medium-high heat and sear pork in batches, stirring occasionally, until golden brown, about 6 minutes per batch. Remove pork and set aside.
03 -
In the same pot, add diced onion and sauté until tender, about 3-4 minutes. Add minced garlic and cook for 1 minute more.
04 -
Return pork with juices to the pot. Stir in red chile puree and cook, stirring occasionally, for 2 minutes. Add cilantro, sugar, cumin, oregano, bay leaves, diced tomatoes, chicken broth, and hominy. Bring to a boil, then reduce heat to low and simmer, covered, for 75 to 90 minutes until pork is tender and soup thickens slightly. Stir occasionally.
05 -
Remove bay leaves. Adjust seasoning with salt and black pepper to taste. Serve hot with optional toppings including cabbage, radishes, avocado, onions, cilantro, and lime wedges.
# Extra Suggestions:
01 -
Trim excess fat from pork to reduce greasiness and improve texture.
02 -
Simmer slowly to allow flavors to meld and pork to tenderize properly.