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Pozole rojo recipe

pozole rojo recipe
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5 from 1 vote
Prepare this delicious pozole rojo, easier than and as nutritious as traditional pozole, in addition to being delicious. Don’t miss it!
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Soup
Cuisine: Mexican
Keyword: pozole
Servings: 6
Calories: 110kcal
Author: Dailis
Método de Cocina
  • cooking pot, pan, blender


For the broth

  • 4 L of water
  • 1 kg of pork cut in small cubes
  • 1/2 kg of pork ribs optional
  • 3 cans of hominy
  • 1 onion
  • 5 garlic cloves
  • Salt

For the sauce

  • 1 cut white onion
  • 5 wide chilies without seeds and veins
  • 5 guajillo chilies without seeds and veins
  • 5 garlic cloves
  • 2 tablespoons of oil
  • 1/2 teaspoon of Mexican oregano
  • Salt

Elaboración paso a paso

  • For the preparation of this pozole rojo the first thing to make is the broth. To do this, pour the water into a wide pot and add the cut onion, the garlic, the ribs and the pork. Don’t forget to season with salt.
  • When it starts boiling, lower the intensity of the heat and let it cook between an hour and an hour and a half until the meat is soft and it can be separated from the bone easily.
  • For this step of the pozole you can optionally use a pressure cooker and you’ll get the broth ready in less time.
  • If you choose the first option, don’t forget to remove, using a ladle, the foam and the grease that form on the surface of the broth.
  • While you wait for the indicated time to pass, you can soak the chilies in a bowl with enough water than can cover them.
  • Once the meat is ready, take it out of the broth and do the same with the onion and the garlic. Proceed then to shred it and separate it from the bone. Set aside.
  • To prepare the sauce, drain the already tender chilies and add them to the blender. Also add the garlic, the onion, the oregano and some of the water in which you soaked the chilies. Blend until the sauce gets an even and soft consistency.
  • Next, pour the oil in a frying pan and put it on the stove. Add the blended sauce and season with salt.
  • Stir constantly so it does not stick and let it cook for approximately 20 minutes until it gets a thicker consistency.
  • Once it’s ready, add the sauce to the broth using a colander, and put it once more on the stove.
  • When it starts boiling, add the shredded meat and the hominy. Let it boil for about 10 minutes.
  • Check the point of salt and if you wish you can season with pepper. Remove from the stove and serve in a soup dish with the garnish you desire.

Video de Cómo Hacer

Valores Nutricionales

Serving: 100g | Calories: 110kcal