Pozole Rojo Recipe

Name: Pozole Rojo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pound Pork Cubes, Or 1 1/2 Pounds Pork Shoulder Cut Into Cubes; 1 teaspoon Salt, Or To Taste; 1/2 teaspoons Ground Black Pepper, Or To Taste; 2 Tablespoons Canola Oil; 1 whole Medium Onion, Medium Diced; 4 cloves Garlic, Minced; 4 cups Chicken Broth; 1 can (28 Oz. Size) Enchilada Sauce; 2 cans (28 Oz. Size) White Or Yellow Hominy; 2 cans (4 Oz. Size) Diced Green Chilis; 1 whole Or 2 Whole Chipotle Chilis In Adobo Sauce, Finely Chopped; 2 teaspoons Ground Cumin; 1/4 teaspoons Mexican Oregano; 2 whole Limes, Cut Into Wedges For Garnish; For Optional Garnish: Shredded Cabbage, Sliced Radishes, Chopped Cilantro And/or Avocado Chunks

Servings: persons

1-1/2 pound Pork Cubes, Or 1 1/2 Pounds Pork Shoulder Cut Into Cubes
1 teaspoon Salt, Or To Taste
1/2 teaspoons Ground Black Pepper, Or To Taste
2 Tablespoons Canola Oil
1 whole Medium Onion, Medium Diced
4 cloves Garlic, Minced
4 cups Chicken Broth
1 can (28 Oz. Size) Enchilada Sauce
2 cans (28 Oz. Size) White Or Yellow Hominy
2 cans (4 Oz. Size) Diced Green Chilis
1 whole Or 2 Whole Chipotle Chilis In Adobo Sauce, Finely Chopped
2 teaspoons Ground Cumin
1/4 teaspoons Mexican Oregano
2 whole Limes, Cut Into Wedges For Garnish
For Optional Garnish: Shredded Cabbage, Sliced Radishes, Chopped Cilantro And/or Avocado Chunks

1
Season pork cubes with salt and pepper.
2
Over high heat, heat a Dutch oven or frying pan. Add 2 tablespoons vegetable oil then the pork cubes. Stir and cook the cubes for about 2 minutes until lightly browned.
3
Lower the heat to medium and add the onion and garlic. Stir to distribute the onion and garlic with the meat. Continue to cook, stirring as needed, until the onions are translucent. Be careful not to allow the onions or garlic to burn. Adjust heat as necessary.
4
Transfer the pork/onion/garlic mixture to a slow cooker. Add the remainder of the ingredients (except lime wedges and garnish items) and stir to combine. Cook for about 6 hours on high or up to 10 hours on low.
5
To serve: squeeze the juice from one or more lime wedge(s) (to taste) into the bottom of each serving bowl. Add soup, then top with shredded cabbage, sliced radishes, and chopped cilantro. Avocado chunks or slices can also be used.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1-1/2 pound Pork Cubes, Or 1 1/2 Pounds Pork Shoulder Cut Into Cubes, 1 teaspoon Salt, Or To Taste, 1/2 teaspoons Ground Black Pepper, Or To Taste, 2 Tablespoons Canola Oil, and more.

Yes, Pozole Rojo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pozole Rojo

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