Pozole Rojo
Pozole is a traditional Mexican soup served often on Christmas Eve. Pozole is usually chicken or pork-based soup that is loaded with hominy. These large kernels of white corn have been dried then reconstituted. Hominy when ground becomes grits, a much-loved food in the southern United States
Ingredients
- 5 pounds boneless pork shoulder also known as Boston butt
- 6 qt. water or chicken stock
- Water for rehydrating chiles
- 2 Tbsp. (plus 2 tsp.) kosher salt, divided
- 1 large white onion, quartered
- 3 large garlic cloves
- 2 cinnamon sticks
- 1 2-inch piece fresh ginger, peeled
- 3 bay leaves
- 2 tsp. cumin
- 1 tsp. coriander, ground
- 1 Tbsp. dried oregano, plus more for serving
- 75 oz white hominy such as Juanita’s Foods
- 5 large dried ancho chiles
- 5 large dried guajillo chiles
- 2 tbsp vegetable oil
- 1 cup crumbled queso fresco
- 8 red radishes, thinly sliced
- 2 ripe medium avocados, thinly sliced
- 5 limes, halved
- Cilantro for garnish
Instructions
- Warm tortillas.
- Soak chilies in warm water and reserve.
- In a soup pan, brown pork in oil and remove; add onions, garlic, and spices.
- Return Pork to pan, add stock and simmer.
- Deseed chilies, purée in a blender, add to pot.
- Add pozole. Simmer for 3 hours until the pork is tender.
- Serve with warm tortillas and garnish with avocado, lime wedge, cilantro, radish, and queso fresco.