Hello, foodies! Today, we’re exploring the world of Red Pork Pozole, a traditional Mexican soup bursting with flavor. Picture tender pork, hominy, and a vibrant red chili broth – it’s a bowl of pure comfort and culture.
Join me in discovering the art of crafting this timeless dish. Ready to elevate your taste buds? Let’s dive into the deliciousness of Red Pork Pozole!
Ingredients:
- 1 lb neck bones or pork ribs
- 4 lbs pork loin ( cut into chunks )
- 1 white onion
- 3 bay leaves
- 1 garlic head
- Salt to your liking
- 110 ozs hominy ( I use Juanitas )
- For the Sauce:
- 20-25 New Mexico/Guajillo chili pods
( I used equal amounts of both ) - 5 Chili de Árbol
- 3 chili pasilla
- 4 garlic cloves
- 1/2 white onion
- 1 tbsp chicken bouillon
- I tbsp oregano
- 1 tsp cumin
Instructions:
In a large pot add about 20 cups of water and bring to a boil. Now add the whole onion , the whole head of garlic ,bay leaves , salt and pork chunks and cook for about 1- 1 1/2 hours . Remove the scum from the water as the meat cooks .
While pork is cooking let’s make the sauce. Remove the stems and seeds from the chili pods and give them a quick rinse .
Add the chilies to a pot and cover with water and bring to a boil over medium high heat . When water starts to boil remove from heat and set aside
After meat has been cooking for about 1 1/4 hours , remove 2 cups of the water to be used for the sauce. Now add all the boiled chilies to a blender cup along with the garlic cloves , chicken bouillon, oregano and oregano . Add the 2 cups of the broth and 1 cup of the chili water and blend well .
In a medium frying pan add some oil and heat up over medium high heat. When oil is hot add your blended sauce to pan , strain sauce if you need to.
Add I cup of the broth to the blender cup and swirl around to gather up all the residue sauce and add to the fry pan. When sauce comes to a simmer remove from heat and set aside.
Remove the meat from the pot along with the onion and garlic head. Shredded the meat and set aside. Now add the sauce to the pot stir well and add the shredded meat back to the pot and stir.
Rinse the hominy and add to the pot. Stir to mix well and taste broth for salt and add if needed .
Cook for a additional 30 minutes. After 30 minutes your Pozole is done. Serve in a bowl and topped with your favorite toppings ( cabbage , chopped green onion , radish and a squeeze of lime. Now enjoy !
Note :
This can be a little spicy , so if you can’t take the heat just leave out the Chili de Árbol . If you want more heat then add more Chili de Árbol.
Nutrition Information:
YIELDS: 10 | SERVING SIZE: 1
Calories: 369 kcal | Total Fat: 15 g | Saturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 82 mg | Sodium: 499 mg | Total Carbohydrates: 31 g | Dietary Fiber: 8 g | Sugars: 6 g | Protein: 30 g
Red Pork Pozole
Ingredients
- 1 lb neck bones or pork ribs
- 4 lbs pork loin cut into chunks
- 1 white onion
- 3 bay leaves
- 1 garlic head
- Salt to your liking
- 110 ozs hominy I use Juanitas
- For the Sauce:
- 20-25 New Mexico/Guajillo chili pods
- I used equal amounts of both
- 5 Chili de Árbol
- 3 chili pasilla
- 4 garlic cloves
- 1/2 white onion
- 1 tbsp chicken bouillon
- I tbsp oregano
- 1 tsp cumin
Instructions
- In a large pot add about 20 cups of water and bring to a boil. Now add the whole onion , the whole head of garlic ,bay leaves , salt and pork chunks and cook for about 1- 1 1/2 hours . Remove the scum from the water as the meat cooks .
- While pork is cooking let’s make the sauce. Remove the stems and seeds from the chili pods and give them a quick rinse .
- Add the chilies to a pot and cover with water and bring to a boil over medium high heat . When water starts to boil remove from heat and set aside
- After meat has been cooking for about 1 1/4 hours , remove 2 cups of the water to be used for the sauce. Now add all the boiled chilies to a blender cup along with the garlic cloves , chicken bouillon, oregano and oregano . Add the 2 cups of the broth and 1 cup of the chili water and blend well .
- In a medium frying pan add some oil and heat up over medium high heat. When oil is hot add your blended sauce to pan , strain sauce if you need to.
- Add I cup of the broth to the blender cup and swirl around to gather up all the residue sauce and add to the fry pan. When sauce comes to a simmer remove from heat and set aside.
- Remove the meat from the pot along with the onion and garlic head. Shredded the meat and set aside. Now add the sauce to the pot stir well and add the shredded meat back to the pot and stir.
- Rinse the hominy and add to the pot. Stir to mix well and taste broth for salt and add if needed .
- Cook for a additional 30 minutes. After 30 minutes your Pozole is done. Serve in a bowl and topped with your favorite toppings ( cabbage , chopped green onion , radish and a squeeze of lime. Now enjoy !
