Pozole Rojo
This is a very easy and quick Pozole if you use a pre-made canned Red Chile Sauce such as Las Palmas Brand. If you make your own it could be made in advance, or add the prep time for the sauce if you make it the same day. I garnish the dish with chopped white onions, sliced radish, fresh chopped cilantro, shredded cabbage, and lemon wedges to squeeze. I also like to serve this dish over a creamy cheese polenta.
This is a very easy and quick Pozole if you use a pre-made canned Red Chile Sauce such as Las Palmas Brand. If you make your own it could be made in advance, or add the prep time for the sauce if you make it the same day. I garnish the dish with chopped white onions, sliced radish, fresh chopped cilantro, shredded cabbage, and lemon wedges to squeeze. I also like to serve this dish over a creamy cheese polenta.
- 1 tbs olive oil
- 3 cloves garlic minced
- 1 bunch cilantro chopped
- -- garnish --
- -- pozole --
- 1 pound pork loin or shoulder, trim fat and cube
- 1 cup white onion chopped
- 3 cups red chile sauce see recipe
- 1 1/2 cups chicken stock see reciepe
- 2 lbs. hominy cooked
- 6 each anaheim chile roasted and peeled
- 1 tablespoon cilantro dried
- 1 cup white onion chopped
- 1 bunch red radish sliced
- 4 each lemons wedged
- 1/2 head cabbage shredded
- Carbohydrate 85.0093144687665 g
- Cholesterol 38.4203991397824 mg
- Fat 25.7846108311145 g
- Fiber 32.6255248042894 g
- Protein 28.1828464706818 g
- Saturated Fat 6.01464662527952 g
- Serving Size 1 1 Serving (511g)
- Sodium 438.976798738399 mg
- Sugar 52.3837896644771 g
- Trans Fat 3.73045893370087 g
- Calories 567 calories
Step-by-step
- Heat oil in a 4 qt dutch oven over medium high heat.
- Add pork, cook until browned.
- Add onion, and garlic; cook until translucent.
- Add remaining ingredients, bring to a boil.
- Reduce heat; simmer covered 30 minutes.
- Remove cover and simmer an additional 30 minutes.
- Prepare garnish during the last 30 minutes and serve.
Using tough cuts like pork shoulder without trimming excess surface fat results in an unpleasantly greasy broth that masks the earthy heat of the chiles. When browning the 1 pound of cubed meat in a standard 4-quart Dutch oven, maintain a medium-high flame so the exterior develops a deep Maillard crust without scorching the minced garlic added shortly after. Should you lack a heavy-bottomed Dutch oven, a standard heavy-gauge stockpot paired with a tight-fitting foil lid will retain the necessary moisture during the hour-long simmer phase.
Adapting this traditional soup for specific dietary needs requires strategic ingredient adjustments without sacrificing bulk or texture. Swapping the pork for firm-pressed cubed tofu or jackfruit reduces saturated fats, though plant-based proteins must be added during the final uncovered 30-minute simmering window rather than the initial browning stage to prevent them from disintegrating entirely into the 3 cups of red chile sauce and chicken stock. Hominy provides the essential chewy starch foundation, but canned varieties should be thoroughly rinsed in a colander under cold running water for at least 45 seconds to wash away excess sodium and metallic canning liquids.
Proper preparation of the raw garnishes balances the rich, spicy broth effectively. Shredding half a head of cabbage and slicing a bunch of radishes right before serving yields a crisp textural contrast to the tender meat and soft hominy grains.
