Pozole Rojo

Speaking of my Cinco De Mayo recipes, I might have saved the best until now, this fantastic Pozole Rojo soup. It’s incredibly rich and comforting with melt-in-your-mouth tender pork and hominy which is the key ingredients in this pozole. The soup itself only requires a few ingredients, what takes this soup over the top is the additional toppings such as radishes, onions and shredded cabbage which are added for some extra crunch.

This pozole soup is red from the red chile sauce which is added to the broth. Not only does this sauce add an incredible richness and depth of flavor to the soup but it also makes it a bit spicy with hints of smokiness. There’s also a green version of pozole made with jalapeños and tomatillos.

• 2 tablespoons vegetable oil
• 3 to 4 pounds pork shoulder (trimmed of fat and cut into 2 inch pieces)
• 3 bay leaves
• 1 teaspoon coarse salt
• 4 quarts water
• 5 ancho chiles (dried)
• 5 guajillo chiles (dried)
• 2 chiles de arbol (dried)
• 1 medium onion (quartered)
• 6 cloves garlic (peeled and sliced)
• 1 tablespoon Mexican oregano
• 4 cups chicken broth (low sodium)
• 2 teaspoon cumin (ground)
• 3 cans hominy ((15 ounce cans) drained and rinsed)

• shredded cabbage
• radishes (sliced)
• onion (chopped)
• lime wedges