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  • Writer's pictureKirby

Pozole Rojo

Pozole Rojo and Verde are some of my favorite soups. Coming from a Latino family, this is made quite often. Especially when the family gets together. It is so easy to make and you can make a lot of it. The condiments are where it gets me, you get the wonderful and flavorful broth packed with lots of fresh crunchy veggies. It satisfies every single time.

Pozole Rojo de Puerco

4lbs pork shoulder cubed into 2 - 3-inch squares

2 29 oz cans of white or Mexican style hominy

8 cups water

2 Tbsp Knorr’s Chicken Bouillon

3 Guajillo chili pods

½ half New Mexico Chili Pod (This will make it spicy so use sparingly)

½ large onion

5 garlic cloves

1 tbsp oregano

Salt for seasoning

*Note: Double the ingredients if you are making a large pot as you seen in the video.

Fill a pot with 8 cups of water and place to heat to medium low heat. When the water begins to heat up add the chicken bouillon and stir. Once the water is heated, add your cubed pork into the pot and cover.

Meanwhile in another small pot, add the garlic, and chili pods and bring to a boil.

Once boiling, remove the salsa ingredients and the oregano and blend using about 2 cups of the juice.

Add your salsa mixture to the main pot with the pork and stir. Cover and let cook for an addition 1 ½ hours or until the pork is pull apart tender.

Remove the pork for shredding, and check the broth for seasoning. If you feel it needs seasoning, season to taste.

Add the hominy into the pot and then shred the pork.

Add the shredded pork back into the pot, cover and let cook for another 30 – 45 mins.

Some of the condiments I like to add to my pozole, are Cilantro, Onion, Radishes, Cabbage and lime. If you would like some extra kick, sprinkle some chili flakes.

Serve and enjoy!

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