Small Family Size Pozole Rojo
About this recipe
Pozole Rojo is a hearty Mexican soup that's perfect for family gatherings. This small family-sized version is packed with tender pork, hominy, and rich flavors from chiles and spices, making it a comforting meal any time of the year.
In this recipe, the creator emphasizes using bone-in pork for the best flavor, and the combination of Guajillo and chiles puya adds depth to the broth. It's a straightforward recipe that delivers big on taste.
Ingredient notes
- Use pork shoulder or pork butt, cut into small pieces.
- For the salsa pozolera, you can substitute 5 chiles puya with 8 chiles de árbol if preferred.
- You can use either heavy whipping cream or table cream for serving.
Tips from Views on the road’s video
- Soak the Guajillo chiles in warm water for 10 minutes before blending to ensure they blend smoothly.
- When blending the chiles, release steam from the blender to avoid splattering.
- Straining the blended chiles into the pot helps incorporate the flavors without the pulp.
Good to know
- How many servings does this recipe yield?
- This recipe yields at least 6 servings.
- What is the total cooking time for this pozole?
- The total cooking time is 1 hour and 45 minutes.
- Can I use instant corn masa instead of fresh corn masa?
- Yes, you can use instant corn masa mixed with water as a substitute.
- What should I serve with the pozole?
- Serve the pozole with tostadas, red radish, fresh onions, cilantro, lime, and optional salsa.
No life story here — the video and the recipe are the whole point. All credit to Views on the road: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Bring 8 cups of water to a boil in a large pot.
- 2
Add 1 teaspoon of salt and 3 pounds of chopped pork shoulder to the boiling water. Boil for 15 minutes with the lid on.
- 3
In the meantime, soak 8 Guajillo chiles in warm water for 10 minutes, then blend them with 1 cup of the soaking water until smooth.
- 4
Remove any impurities from the pot.
- 5
Add 8 bay leaves, 8 garlic cloves, 3 tablespoons of chicken bouillon, and the strained blended chiles to the pot.
- 6
Cover and continue to boil on medium heat for 30 minutes.
- 7
After 30 minutes, add 5 cups of rinsed canned hominy and 0.5 tablespoons of Mexican oregano to the pot.
- 8
If using, mix fresh corn masa with water and add it to the pot.
- 9
Cover and cook for another 45 minutes or until the pork is tender.
- 10
Serve the pozole with tostadas, red radish, fresh onions, cilantro, lime, and optional salsa.
Heads up — we had to guess a little:
- The amount of Mexican oregano was inferred based on the creator's preference mentioned in the caption.
Credit where it’s due: this recipe was transcribed from Views on the road’s original video on YouTube. Follow them there — it’s their dish.
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