Mexican · Mexico

Pozole Rojo con Chicharrón y Verduras

Name: Pozole Rojo con Chicharrón y Verduras
Total time: 150 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 kg pork shoulder; 2 cups dried guajillo chilies; 1 onion, chopped; 4 garlic cloves; 2 tbsp vegetable oil; 2 cups hominy, drained; 2 carrots, sliced; 1 zucchini, diced

A traditional Mexican soup with pork, hominy, and vegetables in a rich red chili broth.

150 minutes6 servings

Method

Soak guajillo chilies in hot water for 30 minutes, then blend with onion and garlic to make a paste.
Heat oil in a pot, add pork and brown on all sides. Add chili paste and cook 5 minutes.
Add hominy, carrots, zucchini, and 4 cups water. Bring to a boil, then simmer 1.5 hours.
Add salt to taste. Serve with chicharrón, lettuce, and lime.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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