Traditional Pozole Rojo

Pozole is a very nostalgic dish, brings so many memories of family get together’s. I never learned how my mom would make it, but here is how I make my Traditional Pozole Rojo.

We typically have this dish for breakfast or an early lunch on the weekends. Also, it is a popular New Year’s Day dish, just like tamales are for Christmas.

This recipe is easy to make, it’s a bit spicy, and you will want a second bowl for sure.

What is Pozole Rojo?

It’s a hominy soup with a red chile sauce. A traditional Mexican dish that most popular to have on New Year’s Day.

Here is another recipe you might like

Vegan Pozole Rojo

Let’s start making Traditional Pozole Rojo

• In a 7 quart pot, add water, pork shoulder; bring to a boil, then to a simmer.
• Simmer for 40 mins; you will begin to notice a foam developing; once you see it, remove it as best as possible.
• While the pork is simmering, begin removing seeds from the dried chiles; be careful and wear gloves the chiles can burn. 
• In a medium heat resistant bowl, place dried chilies, pour hot water over them; let steep for 2-3 mins until chiles become soft—Reserve 1 cup of the water.
• Once chiles become soft, place chiles in a blender, also; add garlic cloves, onion, salt, and reserved water; add enough water for the chiles to come together like a sauce, ½ cup at a time.
• Once the pork has cooked for 40 mins add hominy and chile sauce.
• Continue simmering for another 30-40 mins; you want the hominy and pork to really absorb the chile.
• Once done, top the pozole with shredded cabbage, diced onion, chopped cilantro, and a squeeze of lemon or lime.

Traditional Pozole Rojo

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• Author: semiscratched
• Total Time: 1 hour 30 minutes
• Yield: 7 1x

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Description

This recipe is easy to make, it's a bit spicy, and you will want a second bowl for sure.

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Ingredients

Units USM Scale 1x2x3x

• 1 lb pork shoulder
• 1 110 oz can hominy, drained, and rinse
• 3 quarts water
• 4 dried chile New Mexico
• 4 dried chile California
• 3–4 cups hot water (to soak the dried chiles )
• 2 teaspoon salt
• 3–4 garlic cloves
• 1/4 small onion
• 1/2–1 cup reserved water from soaked chiles

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Instructions

1. In a 7 quart pot, add water, pork shoulder; bring to a boil, then to a simmer.
2. Simmer for 40 mins; you will begin to notice a foam developing; once you see it, remove it as best as possible.
3. While the pork is simmering, begin removing seeds from the dried chiles; be careful and wear gloves the chiles can burn.
4. In a medium heat resistant bowl, place dried chilies, pour hot water over them; let steep for 2-3 mins until chiles become soft—Reserve 1 cup of the water.
5. Once chiles become soft, place chiles in a blender, also; add garlic cloves, onion, salt, and reserved water; add enough water for the chiles to come together like a sauce, ½ cup at a time.
6. Once the pork has cooked for 40 mins add hominy and chile sauce.
7. Continue simmering for another 30-40 mins; you want the hominy and pork to really absorb the chile.
8. Once done, top the pozole with shredded cabbage, diced onion, chopped cilantro, and a squeeze of lemon or lime.

• Prep Time: 5 minutes
• Cook Time: 1 hour 25 minutes
• Category: Breakfast, Main Course
• Cuisine: Mexican