Traditional Mexican Pozole Recipe | Red Chile Pork Soup
Make authentic Mexican pozole with tender pork, hominy and red chile sauce. Complete with traditional garnishes and toppings.
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Cooking tools:
- Pot
- Stove
- Cutting board
- Chef's knife
- Spider strainer
- Blender
- Fine-mesh sieve
- Skillet
- Wooden spoon
- Measuring cup
- Measuring spoon
- Ladle
- Colander
- Kitchen scale
- Mixing bowl
- Tongs
- Serving bowl
- Kitchen towel
Ingredients
- 5 lb pork shoulder/butt roast.
- 10 cloves garlic, divided.
- 2 tsp salt.
- 1 yellow onion, quartered.
- 4 bay leaves.
- 3 tbsp chicken bouillon.
- 6 dried guajillo chiles.
- 6 dried ancho chiles.
- 1-3 dried chiles de arbol (optional).
- 2 tbsp oil.
- 1 tbsp dried oregano.
- 1/2 tsp ground cumin.
- 8 oz can tomato sauce.
- 1 tsp white vinegar.
- 2 (25 oz) cans white hominy, drained.
- Shredded cabbage.
- Diced onion.
- Fresh cilantro.
- Lime wedges.
- Avocado (optional).
- Sliced radishes (optional).
- Warm tortillas for serving.
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