Pozole Rojo (Mexican Red Pork Stew)

5 from 1 vote

Pozole Rojo (Mexican Red Pork Stew)

Mexican pork pozole or posole is a rich and brothy soup made with red chiles and hominy. In this low carb version, I like to skip the hominy and add a couple of non-traditional ingredients that boosts the umami a bit. These include tomato paste, coconut aminos, and fish sauce, which can easily be left out. The result is a delicious meal full of tender pork, spicy and yet rich broth that is perfect for adding plenty of your favorite toppings to.

Course Main Course, Soup

Cuisine Latin American, Mexican

Keyword Chicken, dairy-free, dinner, easy, egg-free, Latin American, lunch, main, mexican, nut-free, soup

Prep Time 30

Cook Time 3 30

Total Time 4

Servings

Calories 495kcal

Author Jenny Ross

Ingredients

4 ounces dried ancho or guajiillo chili peppers
16 cups chicken broth
2 tablespoons avocado oil or lard
3 pounds bone in pork butt or shoulder cut 1-inch pices
1 tablespoon salt and more to taste
6 garlic cloves minced
2 tablespoons tomato paste optional
3 tablespoons coconut aminos optional
2 teaspoons fish sauce optional, enhances umami flavor and you won’t taste it
3 bay leaves
1 1/2 teaspoons cumin ground
2 tablespoons Mexican oregano dried, or regular oregano
2 tablespoons gelatin optional, gives the broth a richer mouth feel

To Serve

1/2 cabbage sliced thin
1 bunch cilantro roughly chopped
1/2 white onion diced fine
2 avocados peeled and diced
2 limes quartered
1/2 bunch radishes sliced thin
1 cup chicharrones also known as pork rinds
1 cup salsa store-bought or homemade
1 cup sour cream

Get Recipe Ingredients

Instructions

Bring 2 1/2 cups chicken broth to a boil over high heat.
While the broth is boiling, toast the chili peppers in a hot pan until soft and pliable but not burnt. Transfer to a bowl and add 2 1/2 cups chicken broth, cover and set aside for 30 minutes.
Heat a large heavy bottom oven-safe pot over high heat. When hot, add half of the oil and half of the pork. Season with about 1/2 teaspoon salt and sear, turning to brown the meat on all sides. Transfer to a plate and repeat with the remaining oil and pork. Note that the meat won’t be fully cooked at this point. Transfer the second batch to the plate and set aside. Do not clean the pan.
Add the garlic and cook, stirring, until fragrant, about 1 minute more. Add the tomato paste, if using and cook for 1 minute more, stirring constantly. Add the coconut aminos, fish sauce, bay leaves, cumin, and oregano. Add in all remaining broth and stir until combined. Add back the pork and any juices that have accumulated. Stir in the remaining teaspoon salt. Bring to a simmer.
While the soup comes to a simmer, blend the chili peppers. Transfer the chili peppers and their soaking liquid to a blender and blend on high. Strain this mixture through a fine mesh sieve and into the simmering soup, discarding anything caught in the strainer.
Cover and simmer on low for 3 hours, or until tender when tested with a fork. You can also bake this covered in the oven at 325ºF until tender, about 3 hours, adding water or more stock as needed if the liquid reduces significantly.
Taste and adjust seasoning with salt, as desired. Serve with desired garnishes.

Notes

Protein:Energy Quotient [calories]: 0.78

Nutrition for soup without optional serving items: Calories: 307 cal, Carbs: 6g, Fiber: 1g, Fat: 14g, Protein: 37g, Protein:Energy Quotient [calories]: 1.5

Nutrition