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Quick Authentic Pozole Rojo Recipe 30-Minute Easy Homemade Meal

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A fast and authentic Mexican pozole rojo recipe featuring smoky red chile broth, tender pork, and hearty hominy, ready in just 30 minutes.

Ingredients

Scale
  • 1.5 lbs pork shoulder, cut into 1-inch cubes
  • 2 cups canned or pre-cooked hominy
  • 4–5 large dried guajillo chiles, stems and seeds removed
  • 2 medium dried ancho chiles, stems and seeds removed
  • 3 garlic cloves, peeled
  • 1 medium white onion, quartered
  • 4 cups chicken broth
  • 1 tsp oregano (preferably Mexican oregano)
  • 1/2 tsp ground cumin
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tbsp vegetable oil

Instructions

  1. Prepare the chiles: Remove stems and seeds from guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt. Transfer chiles to a bowl and cover with hot water. Let soak for 8-10 minutes until softened.
  2. Make the chile sauce: Drain softened chiles and add to a blender with garlic cloves, quartered onion, 1 cup of chicken broth, oregano, cumin, salt, and pepper. Blend until smooth, adding more broth if needed to reach a saucy consistency. Set aside.
  3. Brown the pork: Heat vegetable oil in a large pot over medium-high heat. Add pork cubes in batches and brown all sides, about 3-4 minutes per batch. Avoid overcrowding. Return all pork to the pot.
  4. Combine and simmer: Pour chile sauce over browned pork. Add remaining 3 cups chicken broth and hominy. Stir to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 10-12 minutes until pork is tender and flavors meld.
  5. Adjust seasoning and serve: Taste pozole and add more salt or pepper if needed. If broth is too thick, add a splash of water or broth. Serve hot with optional toppings like shredded cabbage, radishes, lime wedges, cilantro, and avocado.

Notes

Toast chiles gently to avoid bitterness. Remove seeds to control heat and bitterness. Blend chile sauce until smooth for best texture. Brown pork for richer flavor. Simmer gently to keep pork tender. Soak chiles while prepping pork to save time. Rinse canned hominy to reduce saltiness. Leftovers taste better the next day. For pressure cooker, brown pork, blend sauce, cook under high pressure 15 minutes, then add hominy to warm through.

Nutrition

Keywords: pozole rojo, quick pozole, Mexican stew, pork pozole, hominy stew, red chile pozole, easy Mexican recipe, authentic pozole

Find it online: https://bitematrix.com/quick-authentic-pozole-rojo-recipe-30-minute-easy-homemade-meal/