Mexico / Soup
Pozole rojo
A soup of pork and hominy in a dried chilli broth, with a pile of fresh garnishes on the table.
Ingredients
- Pork shoulder1.2 kg
- Hominy, tinned800 g
- Guajillo chillies6
- Ancho chillies3
- Onion1
- Garlic6 cloves
- Mexican oregano1 tbsp
- Bay leaves2
- Radish, cabbage, lime, onionto taste
- Tostadasto taste
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Cover the pork with water, add half the onion, three cloves of garlic and the bay, and simmer two hours, skimming.
Seed the chillies, toast them in a dry pan twenty seconds a side and cover them with boiling water for twenty minutes.
Blend the chillies with the remaining onion, garlic and a cup of the broth, and pass the result through a sieve without fail.
Fry the strained sauce in a spoon of fat for five minutes: it darkens and thickens. Pour it into the pot with the meat.
Add the rinsed hominy and the oregano and cook another forty minutes. Pull the meat into shreds and return it.
Serve with bowls of sliced radish, cabbage, onion, lime wedges, oregano and tostadas. Everyone builds their own bowl.
