Shortcut Pozole Rojo Soup
This shortcut Pozole Rojo Soup is a Mexican pork, red chili and hominy stew recipe that is bursting with flavors and textures.
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Equipment
- Blender
- Slow Cooker or Dutch Oven Pot
Ingredients
- 2.5-3 Pounds Pork Tenderloin, Pork Shoulder or Pork Shanks Cut into pieces
- 2 32 Oz Chicken Stock cartons
- Salt and Pepper
Soup Base
- 2 Quarts Water 8 cups
- 4 Oz Dried ancho or guajillo peppers
- 3 15.5 oz Cans White Hominy More if desired
- 2 Teaspoons Chopped Garlic
- 2 Dried Bay leaves
- 1 Teaspoon Ground Cumin
- 1 Tablespoon Dried Mexican Oregano
- 1 Tablespoon Chicken Bouillon paste
Garnishes for Soup
- 2-3 Avocados
- 1 Bunch Radishes Chopped
- Cabbage Purple or green, thinly sliced
- Queso Fresco crumbly cheese
- Fresh limes
- White Onion Chopped
- Fresh Cilantro
Crispy Tortilla Strips
- Corn Tortillas Yellow or white is fine!
- Avocado or Olive oil
- Sea Salt
Instructions
- Cut pork of your choice into sections about 3". Add to a slow cooker set on high. Season with salt and pepper. Add 2 cartons of chicken stock. Allow pork to cook on high for 4 hours until tender. 2. While pork is cooking, add red chiles to an empty pot and heat to slightly roast and soften. Add 3 cups of water and allow chiles to come to a simmer. Remove from heat and allow chiles to soften with the lid on for 15-20 minutes. 3. Allow the chiles and cooking liquid to slightly cool. Remove stems and add chiles to a blender with 2 cups of the cooking liquid. Blend to a puree. 4. When pork is tender, remove and slightly pull pieces apart so it is easier to eat in the soup. Some liquid will have evaporated. Add 2 quarts (8 cups) water to remaining chicken broth. Add one tablespoon chicken bouillon paste. Add the red chili puree. Add garlic, oregano, salt, cumin and bay leaves. *Pork tenderloin is safe to eat at 145 degrees F followed by a 3-minute rest, but for this recipe I recommend cooking until tender (around 180 F) so it's easy to cut or shred. 5. Rinse hominy and add to the soup. 6. Allow soup to heat up on high (slow cooker) or bring to a simmer in a dutch oven pot on the stovetop. You will need to season the soup with salt, usually a tablespoon or more to really flavor the broth. 7. Preheat oven to 375°8. Line a baking sheet with parchment paper. Use a sharp knife or pizza cutter to slice 6" tortillas into strips. Drizzle with avocado oil and toss. Add to pan and sprinkle with sea salt. Bake until lightly golden about 10-12 minutes. 9. The flavors of this soup marry and continue to get better with time! You can enjoy this soup once you're done making, or enjoy it hours later after it's been on warm in the slow cooker. It is a fantastic leftover, too!10. Serve soup in bowls with the base broth and set out all of your toppings and garnishes for people to enjoy on the soup. Be sure to add hot sauce as an option, it is so delicious!