Pozole Rojo

Pozole Rojo is a traditional Mexican soup made with hominy and tender pork, offering a rich and hearty taste. This high-protein dish is perfect for lunch, providing a satisfying and nutritious meal.

Ingredients

• Pork shoulder - 300 grams, cut into cubes
• Dried guajillo chiles - 4 pieces, stems and seeds removed
• Dried ancho chiles - 2 pieces, stems and seeds removed
• Hominy - 1 can (about 400 grams), drained and rinsed
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Chicken broth - 500 ml
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish, chopped
• Radishes - 4, thinly sliced, for garnish
• Lime - 1, cut into wedges, for serving

Steps

1. In a medium pot, boil water and add the guajillo and ancho chiles. Cook for about 10 minutes until softened, then drain and blend with a little water to form a smooth paste.
2. In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
3. Add the cubed pork to the pot and brown on all sides. Season with salt, pepper, cumin, and oregano.
4. Pour in the chicken broth and the blended chili paste, stirring well. Bring to a boil, then reduce to a simmer. Cover and cook for about 60 minutes until the pork is tender.
5. Add the hominy to the pot and cook for an additional 10-15 minutes to heat through.
6. Serve hot, garnished with chopped cilantro, sliced radishes, and lime wedges.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 35 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Contains fiber from hominy, aiding in digestion.

Tags