You’ve probably noticed that I’ve been posting a lot of soups and chili recipes lately. I’m trying to get the blog ready for the Fall and Winter seasons so that you have plenty of recipes to choose from. I hope you have enjoyed them because today I have another one for you. Pozole!
I think it’s one you’ll really enjoy. Pozole is a Mexican soup made of pork and hominy which is a type of corn. It’s delicious anytime of the year but especially during the cold months.
My husband really loves it when I make pozole for him. Surprisingly my kids also enjoyed it. Well they enjoyed the pork pieces that is. They absolutely refused to eat the hominy and they definitely didn’t want any of the garnishes. Which is sad because I wouldn’t think of eating pozole without lots of cabbage, radishes and lime juice. I’m all about the garnishes! But at least they ate something. They are so picky!
My amazing husband helped me make this soup. He actually helps me make a lot of the dishes on this blog. I honestly couldn’t ask for a better husband. Thanks to him I have came to know and love a whole new world of food! I hope my blog can be a way for you to get know the world of Mexican food as well.
The photo below is one from months ago but I wanted to post it so you could see the soup without all of the garnishes.
Pozole rojo means red posole. Pozole gets it’s color from dried chilies. Don’t worry it’s not spicy at all. The chilies just add flavor and color. My recipe makes a lot. If you want you can always halve the recipe. Whatever you do definitely try the pozole. You won’t regret it!
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Pozole Rojo (Authentic Mexican Pozole)
- 4 1/2 lbs pork butt roast cut into pieces
- 6 guajillo chilies
- 4 ancho chilies
- 8 garlic cloves
- 1/4 white onion
- 2 25 oz cans of hominy
- 1 gallon of water
- 2 tsp salt
- Garnishes:cabbage radishes, lime juice, corn tortillas
Bring pork, 5 cloves of garlic, salt and water to a boil.
Reduce heat to low and simmer until pork is done. (about 2 hours)
Remove meat from pot and let cool. When cool shred into smaller pieces.
When broth has cooled strain and reserve.
Toast the chilies on a skillet over medium heat for about 30 seconds. Transfer chilies to a pot with 2 cups of hot water.
Let chiles soak for about 10-15 minutes.
Transfer chilies and water, 3 garlic cloves and 1/4 white onion to a blender.
Blend for a minute or two.
Heat up 1 1/2 tbs of olive oil in pot over medium heat. When hot add in the blended chile sauce with a mesh strainer.
Fry the sauce for a few minutes then add in the strained broth. Stir well.
Next add the two cans of hominy (water drained).
Simmer for an additional 20 minutes.
Turn heat off and add in the pork pieces. Season with additional salt if desired.
Serve and garnish.