Mexican Pozole Rojo with Hominy
A hearty and flavorful Mexican soup made with tender pork, hominy, and a rich blend of chili peppers, perfect for a comforting meal.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Stockpot
- Saucepan
- Chef's knife
- Cutting board
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Slotted spoon
- Ladle
- Serving bowl
- Stove
Ingredients
- 3 pounds pork shoulder (cut into chunks)
- 2 tablespoons vegetable oil
- 1 large white onion (quartered)
- 6 cloves garlic (peeled)
- 8 cups water
- 2 cans hominy (drained and rinsed)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt (or to taste)
- 4 whole dried guajillo chiles (stems and seeds removed)
- 3 whole dried ancho chiles (stems and seeds removed)
- 2 cups water
- 1 cup shredded cabbage
- 1/2 cup chopped cilantro
- 1 large lime (cut into wedges)
- 1/2 cup thinly sliced radishes
- 1 cup diced white onion
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