Soups · No. 34
Red Pozole
A rich Mexican soup of shredded pork and hominy in a guajillo and pasilla ancho chili sauce, served with fresh garnishes.
Serves 9MexicanDinner
Ingredients
Pozole
- 3 pounds boneless country-style pork butt, cut into 2-inch chunks
- 2 containers (32 ounces each) chicken stock
- 2 McCormick Bay Leaves
- 2 teaspoons El Guapo Whole Oregano (Oregano Entero)
- 1 teaspoon McCormick Cilantro Leaves
- 1 teaspoon salt
- 1/2 teaspoon McCormick Pure Ground Black Pepper
- 3 cans (15 ounces each) hominy, drained and rinsed
Chili Sauce
- 2 El Guapo Whole Pasilla Ancho Chili Pods (Chile Pasilla Ancho), stemmed and seeded (about 1 ounce)
- 2 El Guapo Whole Guajillo Chili Pods (Chile Guajillo Entero), stemmed and seeded (about 1 ounce)
- 1 cup boiling water
- 1/2 cup water
- 1 large white onion, peeled and quartered
- 3 clove fresh garlic
- 2 McCormick Whole Cloves
- 1/2 teaspoons McCormick Ground Cumin
- 1/2 teaspoon salt
To serve (optional)
- Sliced radishes, fresh cilantro, chopped white onions, lime wedges (amounts not given)
Method
- For the Pozole, place pork and stock in 5-quart Dutch oven. Bring to boil on high heat, skimming to remove any foam from surface. Stir in bay leaves, oregano, cilantro, salt and pepper. Reduce heat to medium-low; cover. Simmer 1 1/2 hours or until pork is tender.
- Meanwhile, for the Chili Sauce, place chilis in large heat-safe bowl. Add boiling water; cover. Soak chilis 30 minutes or until softened. Remove chilis with tongs or slotted spoon and transfer to blender container, discarding soaking liquid. Add remaining 1/2 cup water, onion, garlic, cloves, cumin and salt; cover. Blend on high speed until smooth. Set aside.
- Transfer pork to large bowl, reserving cooking liquid in Dutch oven. Coarsely shred pork using 2 forks. Return pork to Dutch oven. Stir in hominy and prepared Chile Sauce; bring to boil. Reduce heat to medium-low; simmer 20 to 30 minutes until slightly thickened.
- Ladle pozole into serving bowls. Serve with sliced radishes, fresh cilantro and chopped white onions and lime wedges, if desired.
Original cookbook photos
Notes
- Printed from McCormick (mccormick.com) on 11/11/23. The printed URL had tracking codes at the end, which were dropped for Source.
- Prep 15 min, cook 2 hr. Total time is not printed, so the Total Time field is empty. 9 servings, 414 calories per serving, 17 ingredients.
- Page 1 of 2 only. Page 2 is not in this batch. All ingredients and steps appear to be on page 1, but the rest of the nutrition facts (and any tips) would be on page 2.
- Part of the description is hidden by a red banner on the printout ("...a savory sauce made with Pas..."), likely Pasilla chilis.
- The oregano line also says "Substitutions available", which links to substitutions on the website.
- The page prints "1/2 teaspoons" for cumin and "3 clove" for garlic. Copied as printed.
- Partial nutrition shown on page 1: 414 calories, 18 g total fat, 94 mg cholesterol.