Soups · Mexican

Pozole
Rojo

Pozole Rojo
Time
40'
+ 2h chilling
Diff.
medium
Kcal
520
/ serving
Servings
6
Gather 16 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 09

Cut the meat

1200 g

Cut boneless pork shoulder (1200 g) into roughly 3 cm chunks. Don't trim all the fat — it gives the stew its flavour and body.

Step 02 of 09

Brown the meat

1200 g
2 łyżka

Heat olive oil (2 łyżka) in a large pot over high heat. Add boneless pork shoulder (1200 g) in batches — pieces must not touch. Sear 2 minutes per side until golden. Transfer to a plate.

Tip
If you dump all the meat in at once, the pot cools and the meat steams instead of browning. Browning is flavour.
Step 03 of 09

Sweat the onion and garlic

2 szt
6 szt

Finely chop onion (2 szt) and slice garlic clove (6 szt). Add to the same pot, lower heat to medium. Cook 5 minutes until onion is soft and translucent.

Step 04 of 09

Toast the spices

3 łyżka
1 łyżeczka
1 łyżeczka
2 łyżeczka

Add sweet paprika (3 łyżka), hot paprika (1 łyżeczka), ground cumin (1 łyżeczka) and dried oregano (2 łyżeczka). Stir constantly for 30 seconds.

Tip
Paprika burns fast and turns bitter. 30 seconds is enough to bloom the flavour — no longer.
Step 05 of 09

Add liquid and meat

400 g
1200 g
3 szt
2 łyżeczka

Pour in tomato passata (400 g) and 1.5 litres of water. Return boneless pork shoulder (1200 g) with any juices, add bay leaf (3 szt) and salt (2 łyżeczka). Bring to a boil.

Step 06 of 09

Simmer 2 hours

Lower heat to minimum, cover the pot leaving a small gap. Cook 2 hours. Stir occasionally. The meat should fall apart under a fork.

Tip
If after 2 hours the meat still resists — cook longer. Shoulder timing varies with the cut.
Step 07 of 09

Add the corn

800 g

Tip canned corn (drained) (800 g) into the pot. Simmer 15 more minutes so the corn absorbs the broth.

Tip
Traditional pozole uses hominy — large lime-treated corn. It's not available in Polish shops. Canned corn won't match the texture exactly but brings the sweetness the dish needs.
Step 08 of 09

Prepare the garnishes

300 g
8 szt
1 szt
2 szt

Shred white cabbage (to serve) (300 g) thinly. Slice radish (to serve) (8 szt) thin and finely dice red onion (to serve) (1 szt). Cut lime (to serve) (2 szt) into wedges. Put everything in separate bowls.

Tip
The garnishes aren't decoration — they make pozole. Raw cabbage and radish add crunch, lime cuts through the fatty broth. Everyone tops their own bowl.
Step 09 of 09

Serve

3 szt

Remove bay leaf (3 szt) from the pot. Ladle into deep bowls. Each person tops their own with cabbage, radish, red onion and a squeeze of lime.

Pozole Rojo
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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