Pozole rojo is a rich, soul-warming soup made from slow-cooked pork and hominy corn in a deep chilli-infused broth. It is traditionally prepared as a celebratory dish to bring family and friends together.
The secret to a clear, professional-grade broth is parboiling the meat first to remove impurities before beginning the long simmer.
Preparing the Pork Base
Simmer pork shoulder, pork bones, and pork feet with onion, garlic, and bay leaves for approximately 1.5 hours. This process extracts the collagen from the feet and bones, creating a thick, velvety mouthfeel that supports the bold spices.
Creating the Chilli Sauce
Hydrate guajillo and ancho chillies for 20 minutes, ensuring all seeds and stems are removed before blending. Blend these with garlic, oregano, and 20 arbol chillies to create a smooth paste that provides both a smoky depth and a sharp, authentic heat.
The Role of Hominy
Incorporate tinned corn pozolero into the broth to add the characteristic chewy texture and mild corn flavour. This corn has undergone traditional nixtmalization, the same process we use when we stone-grind our corn fresh each day rather than using instant masa harina.
Garnishing for Balance
Serve the soup topped with fresh radish, sliced lettuce, and lime wedges. The acidity of the lime is essential as it cuts through the fatty richness of the pork and brightens the heavy notes of the red chilli broth.
Where to find authentic ingredients in Australia
Specialty chillies and traditional corn products are often unavailable in mainstream supermarkets like Coles or Woolworths. You can find these authentic ingredients at our store, online, or through our selected independent grocers.
