Pozole Rojo (Red Pork and Hominy Soup)
Mexico's celebration soup: tender pork and hominy in a red guajillo chile broth, with all the crunchy toppings.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Pozole is the soup Mexican families make for Independence Day, birthdays and New Year's Eve: big white kernels of hominy and tender pork in a brick-red broth seasoned with dried chiles. The fun is at the table, where everyone adds shredded cabbage, radishes, onion, oregano, a squeeze of lime and a crunchy tostada on the side.
The Thermomix® TM7™ softens and blends the guajillo and ancho chiles into a smooth sauce, then simmers the pork on reverse at soft speed until it is fork tender. The chile sauce and canned hominy go in for the last half hour. This recipe fits the bowl and serves four; for a party, make two batches.
Made in the Thermomix® TM7™
Pozole Rojo (Red Pork and Hominy Soup)
Makes: About 1.7 L (7 cups), 4 bowls
- Prep20 min
- Cook1 h 35 min
- Total1 h 55 min
- Serves4
Ingredients
For the chile sauce
For the pozole
To serve
Instructions
- Place the guajillo and ancho chiles and the 400 g water in the mixing bowl and cook 5 min/100°C (212°F)/reverse/speed soft. Let them soak for 10 minutes, then drain them in the simmering basket and discard the water.
- Return the chiles to the mixing bowl, add the garlic, onion, oregano, cumin and 150 g water and blend 1 min/speed 5-10, increasing speed gradually. Pour the sauce through a fine-mesh strainer into a bowl, pressing with the spatula, and set aside. Rinse the mixing bowl.
- Place the pork, onion, garlic, bay leaves, salt and 650 g water in the mixing bowl. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 60 min/100°C (212°F)/reverse/speed soft.
- Remove the onion pieces and bay leaves. Add the chile sauce and hominy and cook 25 min/100°C (212°F)/reverse/speed soft, until the pork is fork tender.
- Taste and add salt if needed. Meanwhile, set out the cabbage, radishes, onion, oregano, chile and limes in small bowls.
- Ladle the pozole into deep bowls and let everyone add their own toppings. Serve with tostadas on the side.
Tips
- Pozole tastes even better the next day. It keeps 4 days in the fridge and 3 months in the freezer, stored without the toppings.
- Chicken pozole rojo: use 600 g (1 1/3 lb) boneless chicken thighs instead of the pork and cook them 20 minutes in step 3.
- Guajillo and ancho chiles are mild and fruity. For more heat, add 1 or 2 dried chiles de árbol to the sauce in step 2.
- Feeding a crowd? Make two batches back to back, or make a double batch of chile sauce in the TM7 and simmer the pozole in a large pot on the stove for about 2 hours.
