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.
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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
- Total Time: 1 hour 30 minutes
- Yield: 7 1x
Description
This recipe is easy to make, it's a bit spicy, and you will want a second bowl for sure.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- Prep Time: 5 minutes
- Cook Time: 1 hour 25 minutes
- Category: Breakfast, Main Course
- Cuisine: Mexican
