Mexican Pork Pozole {Red Pozole}

Pork Pozole is a traditional Mexican inspired soup made with pork, hominy, and red chilies. This authentic soup can be made using pork or chicken. 

Happy Cinco de Mayo! Today I’m sharing a recipe for Mexican Pork Pozole. Living in Texas I’m able to not only enjoy wonderful southern food, but also delicious Tex/Mex inspired dishes as well. Growing up my step dad was Mexican so I was introduced to a variety of wonderful authentic Mexican dishes. 

One dish that stands out for me is Menudo. When it comes to menudo I have found that you either love it or hate it. For me I love it! I don’t get to enjoy it as much as I used to, but when I do get the chance I never turn down a hot bowl of menudo.  
Another wonderful Mexican soup is Pozole. Similar to Menudo, but Pozole consists of only chunks of meat (pork or chicken), hominy and flavored with red chili peppers. Pozole is served with shredded cabbage, sliced radishes, chopped onion, fresh limes, oregano and salt and pepper.

Pozole is composed of the simplest of ingredients, but yields the most delicious authentic soup. The flavor of the guajillo chili peppers is what really give this soup it’s delicious authentic broth. I could eat this soup every day if I had the chance.

Since today is Cinco de Mayo I thought it would be fitting to share one of my favorite Mexican inspired soups with you. I understand that Cinco de Mayo is not an american holiday, but it’s still nice to celebrate different cultures and holidays especially through food. Not to mention it’s a nice excuse to enjoy some great authentic Mexican food. 

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Lets get started on the recipe. You will need dried chili cascavel (guajillo peppers) for this recipe. The flavor of these peppers really give this pozole it’s authentic flavor. These chili peppers are located in the spice isle or the Latin isle of most any grocery store. 
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Place pork roast, onions, garlic, and bay leafs in a large 8 quart stock pot, and fill about 2/3 full with water (The pork roast can be seared in a skillet on both sides with a bit of oil before adding to the stock pot). Cook the pork roast about 1-2 hours or until the meat is cooked through and tender. While the meat is cooking add the chili peppers to a saucepan with water and cook until soft and then remove the seeds. See the recipe below for complete directions. 
Serve this pork pozole with a variety of toppings such as, shredded cabbage, sliced radishes, chopped onions. lime juice and dried mexican oragano. 

Mexican Pork Pozole
1 – 3 lb pork sirloin tip roast, pork shoulder roast or pork stew meat
water (see recipe for amount)
1 – large onion, quartered
8-  cloves of garlic
2 – bay leafs
1 – 3/4 oz package dried chili cascavel (guajillo peppers), seeded
1/2 – teaspoon dried Mexican oregano 
6 – 15 oz cans white hominy, rinsed (prefer bush’s brand)
1/2 – teaspoon cumin
salt and pepper to taste
garnish, radishes, limes, cabbage, cilantro, chopped onion, and dried oregano

Place pork roast, onions, garlic, and bay leafs in a large 8 quart stock pot, and fill about 2/3 full with water. Bring the water to a boil then reduce heat and simmer the pork roast about 1-2 hours or until the meat is cooked through and tender. 

While the meat is cooking add the guajillo chili peppers to a saucepan with water and cook until soft. When the pork roast is cooked, remove the meat to a serving plate and cool before cutting into smaller pieces.

Drain and reserve the broth from the pork roast and add it back into the stock pot. Keep the onions, garlic, but discard the bay leaves.  

Add the onions and garlic to a blender; drain the peppers, remove the seeds and add the peppers to the blender. I like to add about 1/2 teaspoon dried Mexican oregano as well.   

Add 1 – 2 cups of reserved broth and blend well. (you may have to strain the broth if the blender does not chop up all the skin from the chili peppers). If this happens you can throw out the pulp or add it back to the pozole.

Add the strained mixture back to the stock pot with the broth. Cut the pork into 1 inch pieces and add back to the stock pot. Add the rinsed hominy, cumin, salt and pepper. 

Bring the mixture to a boil, and then reduce heat to a medium low and simmer for about 1 hour. Ladle into bowls and serve with assorted garnishes.

Cook’s Note: The pork roast can be seared in a skillet with a bit of oil before adding to the stock pot. Searing the meat first gives the broth a rich flavor. 

adapted from: A cowboys wife 

Don’t forget the tortillas. You can serve pozole with corn or flour tortillas it’s your preference. I have included a a recipe for Homemade Flour Tortillas that would pair perfectly with this delicious pork pozole. 

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