Pozole Rojo

Pozole Rojo

from carlsbadcravings.com
150 min
10 servings

This Pozole Rojo is restaurant delicious (or better!), accidentally healthy, feeds a crowd (or great to freeze) and is layered with complex flavor. It’s made with juicy shredded, pork, earthy dried chiles, hominy (like giant corn kernels), fire roasted tomatoes, tangy green chiles, aromatic onions and garlic all topped with contrasting, cool, crunchy toppings of shredded cabbage, radishes, cilantro, lime, and avocados. This pozole recipe is warm and comforting, hearty, savory and practically hypnotic. It also makes fabulous leftovers (tastes even better the next day!) for a sensational make ahead meal of lunch through out the week.

Ingredients

  • 4-5 pounds pork butt, bone-in if available (trimmed of excess fat and cut into 4-inch pieces)
  • 1 tablespoon kosher salt
  • 1 1/2 tsp EACH ground cumin, garlic powder, onion powder, smoked paprika
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 large onion (chopped)
  • 4 garlic cloves (minced)
  • 1 tablespoon ground cumin
  • 7 cups low sodium chicken broth
  • 1 14 oz. can fire roasted diced tomatoes with juices
  • 1 4 oz. can mild chopped green chilies
  • 1 tablespoon dried oregano (preferably Mexican)
  • 1 teaspoon ground coriander
  • 3 bay leaves
  • 3 15 oz. cans white or yellow hominy (drained and rinsed)
  • 2 1/2 cups Yukon gold potatoes (peeled, chopped 1/2-inch (optional – see notes)*)
  • salt and cayenne pepper to taste
  • 4 ounces dried guajillo peppers or guajillo + ancho peppers
  • 1-3 arbol chile peppers (optional if you like heat)
  • 2 teaspoons unsweetened cocoa powder
  • 2 teaspoons sugar
  • 1/4 teaspoon cinnamon
  • warmed corn tortillas, tostadas or tortilla chips
  • thinly sliced cabbage
  • thinly sliced radishes
  • thinly sliced red onion
  • chopped cilantro
  • chopped avocados
  • fresh lime juice
  • Cotija cheese

Directions

  1. 1

    Preheat oven to 300 degrees F.

  2. 2

    While the pork is cooking, make the chili sauce. Cut the tops off of all the chilies with kitchen shears. Cut chilies along one edge to open like a book; scrape out all of the seeds. Reserve some of the seeds to finish the soup if you want more heat.

  3. 3

    Remove the pot from the oven and transfer to the stove. Discard bone. Using two forks, shred the pork (I find it easiest to transfer pork to a cutting board using a strainer, shred, then add back to pot). Add the hominy and chili sauce to the pot. Bring to a boil then reduce to a gentle simmer for 25 minutes, stirring occasionally. Season with 1½ -2 teaspoons salt and either some reserved chili seeds or cayenne pepper to taste for a spicier soup.