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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
Cook Time 1 hour 30 minutes
Total Time 2 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