Photograph of the finished Pozole rojo

Mexico · Súp pozole đỏ thịt heo

Pozole rojo

2 hr 30 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.6 lb
  • Photograph of Hominy Hominy 1.1 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 12
  • Photograph of Onion Onion 1.6
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Cabbage Cabbage 7.1 oz
  • Photograph of Lime Lime 2
  • Photograph of Herbs Herbs 0.7 oz

Method

  1. 1 Simmer pork shoulder with onions, garlic, and a pinch of salt for 1 hour and 30 minutes until tender, skimming off any foam to keep the broth clear.
  2. 2 Soak dried Mexican chilies in boiling water for 20 minutes until softened, then remove seeds and stems.
  3. 3 Grind the pickled chilies with garlic and a little broth into a thick red sauce, then strain through a sieve to make it smooth.
  4. 4 Pour the chili sauce into the pot with the meat, add the hominy corn, and simmer for another 40 minutes to allow the corn to absorb the color and flavor.
  5. 5 Season with salt to taste, ladle into a bowl, and serve with shredded cabbage, thinly sliced onions, herbs, and a squeeze of lemon.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 1: cook the pork shoulder under high pressure for 30 minutes, then let it air dry for 15 minutes; the meat will be tender and separate in about half the cooking time, and you won't need to skim off the foam constantly. The corn and chili sauce in step 4 should still be cooked with the lid open for 20 minutes to absorb the flavors without becoming mushy.

Start cooking