🍲 Pozole Rojo

Name: Pozole Rojo
Total time: 180 min
Yield: 4
Cuisine: Mexico · Jalisco
Ingredients: 600 g pork shoulder, in large chunks; 800 g cooked hominy, drained; 5 guajillo chilies, seeded; 1 onion, halved; 3 garlic cloves; 2 l water; 6 radishes, thinly sliced; 150 g cabbage, shredded; 2 limes, in wedges; 1 tbsp dried oregano

Origin: Mexico · Jalisco

440kcal

per serving · 400 g

110kcal

per 100 g

28 gProtein7 g / 100 g

16 gFat4 g / 100 g

40 gCarbs10 g / 100 g

Pozole rojo is the red version of Mexico's famous hominy soup, its broth coloured and flavoured by dried guajillo chilies. Tender pork and chewy hominy sit in a brick-red, gently spicy broth, topped with sliced radish, shredded cabbage, oregano and lime. It is lighter-tasting than it looks and is traditionally served in large bowls for celebrations.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb10 g carbs per 100 g

Not vegetarianbecause of: pork

Not veganbecause of: pork

Contains porkbecause of: pork

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

hominyporkguajillo chilioreganoradishcabbagelime

Recipe

4 servings180 min

Ingredients

600 g pork shoulder, in large chunks
800 g cooked hominy, drained
5 guajillo chilies, seeded
1 onion, halved
3 garlic cloves
2 l water
6 radishes, thinly sliced
150 g cabbage, shredded
2 limes, in wedges
1 tbsp dried oregano

Method

Simmer the pork with onion, garlic, salt and water for about 2 hours until tender.
Toast the guajillo chilies briefly in a dry pan, soak in hot water for 15 minutes and blend until smooth.
Strain the chili purée into the pot, add the hominy and simmer for 30 minutes.
Shred the pork, season and serve with radish, cabbage, oregano and lime.

How to make it lighter

Use lean pork loin or trimmed shoulder for less fat per bowl.
Skim the fat off the chilled broth before serving.
Load up on radish and cabbage and keep the hominy to one ladle for a lighter portion.

History

Red pozole is most closely associated with Jalisco and the neighbouring western states, where guajillo and ancho chilies give the broth its colour. It descends from pre-Hispanic hominy dishes and is a standard of Mexican Independence Day menus today.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →