Pork pozole rojo

Name: Pork pozole rojo
Total time: 120 min
Yield: 4
Cuisine: Mexican
Ingredients: 500 g Pork shoulder, boneless; 500 g Tinned hominy, drained; 20 g Dried ancho chilli, deseeded; 150 g Onion; 15 g Garlic; 2 g Dried oregano; 2 g Ground cumin; 1500 g Water; 5 g Salt; 120 g White cabbage; 80 g Radishes; 30 g Lime juice

A red-chilli pork and hominy soup with crisp fresh toppings.

Estimated total time: 120 minutes4 portionsAbout 440 kcal per portion

Pozole — real photograph — Photo: T.Tseng · CC BY 2.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 4 portions

500 g Pork shoulder, boneless
500 g Tinned hominy, drained
20 g Dried ancho chilli, deseeded
150 g Onion
15 g Garlic
2 g Dried oregano
2 g Ground cumin
1500 g Water
5 g Salt
120 g White cabbage
80 g Radishes
30 g Lime juice

Method

Cover pork chunks, half the onion and half the garlic with measured water. Bring to a simmer, skim, then cover and cook gently for 70 minutes.
Soak deseeded ancho chillies in a ladle of hot broth for 15 minutes. Blend with remaining onion, garlic, cumin and oregano.
Stir the chilli mixture and drained hominy into the pork broth. Simmer for another 30 minutes until pork is very tender, then season with salt.
Shred pork roughly in the soup. Serve with shredded cabbage, sliced radishes and lime juice.

Use cooked tinned hominy, not ordinary sweetcorn. Simmering time varies with pork size; allow longer if not tender.

Pozole rojo

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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