Man oh man, do I love this soup! This was my first time making Pozole, and if you're not familiar with it, it's a Mexican soup with a red chile, garlic, and broth base, and is full of tender chunks of pork, and lots of hominy. It's super delicious on its own, but is usually served with a handful of toppings like chopped onion, cilantro, avocado, tortilla strips, and anything else you might want to add.
I love that this soup is simple, yet full of flavor. And while I'd consider it "comfort food", I also love that it isn't too heavy, and is in fact pretty light, due to the brothy base... This makes it a great soup to enjoy all year long, not just during the cold months. Will definitely be making this again soon!
Pozole Rojo Soup
- 2-3 lb. pork shoulder, trimmed and cut in half
- 4 oz. dried guajillo chiles
- 6 large garlic cloves (2 smashed, 4 finely chopped/minced)
- kosher salt
- 2 tsp. cumin
- 2 Tbsp. vegetable oil
- 1 yellow onion, chopped
- 8 cups low-sodium chicken broth
- 1 Tbsp. dried oregano
- 2 bay leaves
- two 30 oz. cans hominy, drained and rinsed
Toppings and Garnishes (choose your favorites!):
- diced avocado
- shredded cabbage
- diced onion
- chopped cilantro
- sliced radishes
- lime wedges
- tortilla strips
- shredded cheese or sour cream, etc.
Break the stems off of the guajillo chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the two smashed garlic cloves and 1/2 teaspoon kosher salt, and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula. Discard the solids, and set the sauce aside.