International Cuisine

  • Home
  • About Me
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Me
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Me
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×
    Home » Mexico

    Mexican Pozole Roja (Hominy Soup in Red Sauce)

    November 3, 2016 By Darlene at International Cuisine

    • Facebook
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    Mexican pozole pronounced (po-so-lay) means "hominy".  It is a soup that is loved all over Mexico and the world. Pozole is a comfort food that every Mexican household enjoys. Pozole comes either white, green or my favorite red.Mexican Pozole

    Hominy is a large corn kernel that when cooked it is as though it blossoms.  It is usually made with pork but chicken is often substituted for a healthier dish.  White pozole is  just a simple preparation of the hominy and pork or chicken in a broth without an additional sauce.  The green version could include tomatillos, cilantro, jalapenos and pepitas. While the red version is made with one or more chilies, like guajillo, piquin or ancho.

    All types of pozole are served with condiments that typically includes shredded cabbage or lettuce, chopped onion, sliced radish, avocado, limes, oregano, and tostadas.

    Be sure to read "Our Journey to Mexico" to learn more about this country, plus, get some other delicious authentic Mexican recipes.  What is your favorite color of pozole, let me know in the comments below.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don't miss a thing,  it's free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Print Pin
    4.75 from 4 votes

    Mexican Pozole Roja (Hominy Soup in Red Sauce)

    Please note that if you want to make this with pork just substitute 3 lbs of pork butt or shoulder and cook same as chicken.
    Course Soup
    Cuisine Mexican
    Prep Time 30 minutes minutes
    Cook Time 1 hour hour 30 minutes minutes
    Total Time 2 hours hours
    Servings 8 servings
    Calories 141kcal
    Author International Cuisine

    Ingredients

    • 2 cans hominy drained
    • 1 whole chicken cut into pieces
    • 1 white onion quartered
    • 6 sprigs cilantro
    • for the red sauce
    • 2 dried ancho chilies rinsed, stemmed and seeded
    • 3 dried gaujillo chilies rinsed, stemmed and seeded
    • 1/4 cup chopped white onion
    • 3 garlic cloves
    • 2 whole cloves
    • 1/2 teaspoon ground cumin
    • 1 teaspoon salt
    • 3 tablespoons vegetable oil
    • Accompaniments
    • 4 limes quartered
    • 1/2 head of romaine lettuce or cabbage shredded
    • 6 radishes thinly sliced
    • 1/2 cup chopped white onion
    • Tostadas
    • Dried oregano
    • Dried ground chili or tajin or similar

    Instructions

    • In a large pot add 2 cups of water and the drained hominy
    • In a separate large pot, place the chicken pieces and add enough water to cover by a couple inches. Add the onion, cilantro, and 1 tablespoon of salt.
    • Bring to a boil then reduce heat to a simmer over medium low and cover.
    • Cook for about 45 minutes until the chicken is cooked and tender Remove the chicken pieces from the pot, strain and reserve the cooking liquid.
    • When the chicken is cool enough to handle, remove and discard the skin and bones and shred the meat.
    • Put the chicken and the reserved liquid into the pot with hominy. Place the pot over medium heat until warm. Add salt if needed
    • For the red sauce:
    • Place the chilies in a medium sauce pan, add just enough water to cover and bring to a boil. Reduce to simmer and until the chilies are soft, about 10 minutes or so.
    • Put the chilies and 3/4 cup of the soaking liquid into a blender along with the onion, garlic, cloves, cumin, and salt. Blend until smooth.
    • Run this through a fine mesh sieve into a bowl, using a spoon to extract as much liquid as possible. Discard what does not go through.
    • Heat the vegetable oil in a saucepan over medium high heat until it comes to a simmer, add in the chili liquid and bring to a boil then reduce to simmer, stirring occasionally. The sauce with thicken cook in total about 5 or 6 minutes and remove from heat.
    • Assuming your pozole is still warm turn up the temperature to medium high.
    • Stir in the chili mixture and add salt to taste.
    • Serve the pozole hot with the accompaniments listed above. Make sure to squeeze lime over the soup, it makes the dish complete.

    Nutrition

    Calories: 141kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Sodium: 315mg | Potassium: 504mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6065IU | Vitamin C: 20mg | Calcium: 28mg | Iron: 1.7mg

     

     

     

     

    More Mexico

    • Mexican Poblano Mole
      Mexican Poblano Mole'
    • Chicken Mole enchiladas
      Chicken Mole Enchiladas
    • Mexican seafood cocktail
      Mexican Seafood Cocktail (Campechana)
    • Mexican-chile-en-nogada
      Mexican Chile En Nogada (Stuffed Chile with Walnut Sauce)
    • Facebook
    • Twitter

    Filed Under: Mexico, Recipes, soup

    4.75 from 4 votes (4 ratings without comment)

    Welcome to Internationalcuisine.com! thank you for stopping by!

    I'm thrilled to share my passion for food, travel, and cultural exploration with you. My name is Darlene Longacre and I am a culinary enthusiast turned global nomad.

    Imagine a journey where your taste buds can travel the world, experiencing new flavors and aromas of every country on earth.

    More about me →


    My Mission

    At Internationalcuisine.com, my mission is to bring the world to your kitchen and inspire a global culinary adventure. I believe that food is a powerful bridge that connects people, cultures, and traditions. My mission is to celebrate this unity and diversity by sharing authentic recipes, engaging stories, and immersive travel experiences.

    Come join the journey, explore new countries and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Categories

    Genesis Theme Framework for WordPress

    Archives

    • November 2024
    • April 2024
    • August 2023
    • June 2023
    • May 2023
    • October 2022
    • May 2022
    • February 2022
    • January 2022
    • December 2021
    • September 2021
    • May 2021
    • March 2021
    • February 2021
    • January 2021
    • October 2020
    • September 2020
    • July 2020
    • June 2020
    • May 2020
    • April 2020
    • March 2020
    • February 2020
    • January 2020
    • December 2019
    • November 2019
    • October 2019
    • September 2019
    • August 2019
    • July 2019
    • June 2019
    • May 2019
    • March 2019
    • January 2019
    • December 2018
    • November 2018
    • October 2018
    • September 2018
    • August 2018
    • July 2018
    • June 2018
    • May 2018
    • April 2018
    • March 2018
    • January 2018
    • December 2017
    • November 2017
    • October 2017
    • September 2017
    • August 2017
    • July 2017
    • June 2017
    • May 2017
    • April 2017
    • March 2017
    • January 2017
    • December 2016
    • November 2016
    • October 2016
    • September 2016
    • August 2016
    • July 2016
    • June 2016
    • May 2016
    • April 2016
    • March 2016
    • February 2016
    • January 2016
    • December 2015
    • November 2015
    • October 2015
    • September 2015
    • August 2015
    • July 2015
    • June 2015
    • May 2015
    • April 2015
    • March 2015
    • February 2015
    • January 2015
    • December 2014
    • November 2014
    • October 2014
    • September 2014
    • August 2014
    • July 2014
    • June 2014
    • May 2014
    • April 2014
    • March 2014
    Genesis Theme Framework for WordPress

    Meta

    • Log in
    • Entries feed
    • Comments feed
    • WordPress.org

    Featured Posts

    A colorful bowl of Turkmenistan Fried Eggplant Salad

    Turkmenistan Fried Eggplant Salad Recipe

    Slices of Ichlekli- a thin meat pie.

    Ichlekli Recipe - The National Dish of Turkmenistan

    a plateful of Chak-chak fried dough pieces smothered in a honey syrup

    Chak-Chak Honey Cake Recipe

    Get to know Darlene at International Cuisine

    Darlene holding a dish made with Mama Naz and her daughter in law, in Arusha, Tanzania

    Welcome to International Cuisine

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2024 International Cuisine All rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.