Mexican
Pork Pozole Rojo
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Pork Pozole Rojo is Mexican home cooking, eaten at dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Simmer the pork with half the onion, bay leaves, and broth until tender, about 90 minutes, then shred the meat and reserve the broth.
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Toast the dried chiles, soak them in hot water until soft, then blend with the garlic, oregano, cumin, and a little soaking liquid.
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Strain the chile sauce into the pot with the pork and reserved broth.
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Add the drained hominy and simmer everything together for 30 minutes, seasoning with salt.
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Thinly slice the radishes and remaining onion and set out with the cabbage and lime wedges.
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Ladle the pozole into bowls and let everyone add their own crunchy toppings and lime.
Watch how to cook Pork Pozole Rojo
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Mexican dinner is a plate rather than a single dish. These are the courses that normally sit beside Pork Pozole Rojo, read from the same composition Dinejot builds a real meal from.
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The protein alongside
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Pork Pozole Rojo carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 580 kcal
- Protein
- 31 g
- Carbs
- 37 g
- Fat
- 34 g
- Fiber
- 7 g
- Sugar
- 3 g
- Sodium
- 1250 mg
- Saturated fat
- 12 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Pork Pozole Rojo takes about 150 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.