Tasty Tuesday!! Pork and Red Chile Hominy Soup (Pozole Rojo de Puerco)

Tuesday, January 13, 2015

It's Tasty Tuesday!

This recipe is one of my (Wes) favorite recipes!  I love authentic Mexican food and this is a very hearty rich soup. I have made this with many different varieties of chili powders and all have made for a delicious meal. Varying the type of chili's you use will either add more or reduce the heat depending on what you chose (pasilla, ancho chipotle, Anaheim, etc.) We like to garnish ours with shredded cabbage, avocado and lime wedges. We have also made this with adding black beans (which gives it a whole different taste and flavor, which is equally as good). This recipe is a great meal in and of itself, but can also be used as a good starting point for many other variations. You can essentially add whatever you like, you just need to play around with ingredients! 

We usually save this one for a Sunday evening which is when we like to cook some of the meals that take a little longer then our quick and easy ones during the week!

Pozole Rojo de Puerco (Posole)

What You'll Need
  • 6 boneless country style pork ribs, trimmed of excess fat and cut into 1 inch pieces, if using bone in pork, cut into 2 inch squares
  • 4 (14 1/2 oz) cans reduced-sodium chicken broth
  • 2 tbs grapeseed oil
  • 1 large white onion, chopped
  • 6 garlic cloves, chopped
  • 3 medium carrots, peeled and thinly sliced
  • 2 to 3 tbs pure ground pasilla or ancho chile
  • 1 to 2 tbs seasoned chili powder
  • 1 1/2 tbs dried oregano (Mexican variety preferred but not a must)
  • 1 tbs ground cumin
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 4 (15 oz) cans white hominy, drained and rinsed
  • 2 (14 1/2 oz) cans peeled and diced tomatoes
  • 1/2 cup, loosely packed chopped fresh cilantro (I always use more!)
  • 1 1/2 tbs masa harina (flour for corn tortillas)
  • Finely chopped cabbage
  • Diced avocado
  • Fresh Lime Wedges

Put the pork pieces in a medium heavy pan. Add 1 can of the chicken broth and 1 cup of water. Bring to a boil over medium heat. Reduce heat to low, cover, and cook the meat until tender, about 40 mins. Reserve the meat in the broth, off heat. If the pork is on the bone, you may remove the meat from the bone, if desired, when it's cool enough to handle. Reserve the meat and discard the bones.

In a heavy large pot, heat the oil and fry the onion for 2 mins. Add the garlic and cook stirring, until onions and garlic are softened, 2 to 3 mins. Add the carrots, ground chile, seasoned chili powder, oregano, cumin thyme, and salt. Cook stirring, 30 seconds

Add the remaining chicken broth, hominy, tomatoes, cilantro, masa harina, and the reserved pork with it's broth. Bring to a boil, and cook over medium-low heat, covered, 25 mins to blend the flavors. Adjust salt, if needed. Serve the pozole and garnish with shredded cabbage, avocado, and lime wedge. Enjoy!

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