Colorado Pork Pozole Rojo

Colorado Pork Pozole Rojo is a hearty and flavorful dish that brings the rich, comforting tastes of the Southwest to your table. This version uses tender shredded pork, hominy, and a vibrant, smoky chile colorado sauce to create a deliciously satisfying soup.

Topped with crispy tortilla strips, fresh garnishes like radishes and cilantro, and a squeeze of lime, each bowl is a perfect balance of savory, spicy, and tangy flavors. It’s a great dish for family gatherings or a special meal with friends, bringing warmth and boldness in every bite.

Colorado Pork Pozole Rojo

Ingrediens:

One 6-pound boneless pork butt

1 quart chicken stock (low-sodium)

1 head garlic, separated into cloves and peeled

Salt

1 teaspoon dried whole Mexican oregano

2½ cup canned chile colorado sauce

Three 15-ounce cans white hominy, drained

For the Garnish:

Vegetable oil, for frying

8 corn tortillas, cut into thin strips

Finely chopped white onion

Thinly sliced radishes

Lime wedges

Queso Fresco

Dried whole Mexican oregano

Instructions:

Step 1:

Put the pork in a large heavy stockpot or Dutch oven.

Add 3 quarts of water, the chicken stock, garlic, and 1 teaspoon salt and bring to a boil.

Skim off and discard any foam that rises to the surface.

Stir in the oregano, reduce the heat, and simmer gently, uncovered, until the pork is tender, about 3 hours.

Step 2:

Lift the pork out of the broth onto a cutting board.

Shred the pork with two forks and return it to the broth along with the chile colorado sauce and hominy and another teaspoon of salt.

Step 3:

Bring to a boil, then reduce the heat and simmer for 30 minutes.

Step 4:

While the pozole cooks, line a baking sheet with paper towels.

Pour ½ inch of vegetable oil into a large skillet over medium-high heat.

When the surface shimmers but the oil is not smoking (if it is, reduce the heat!), fry the tortilla strips in batches – so you don’t crowd the skillet – just until they’re golden brown, about 3 minutes per batch.

Transfer them to the paper towels to drain and sprinkle them very lightly with salt while they’re still hot.

Step 5:

Serve bowls of pozole with the tortilla strips and bowls of onion, radish slices, lime wedges, Queso Fresco and oregano and let your guests garnish their own servings.

Notes:

Traditional Mexican Dish: Pozole is a traditional Mexican soup or stew, typically made with hominy, meat (usually pork), and seasoned with chili peppers, spices, and garnishes. This recipe offers a flavorful twist on this classic dish.

Rich and Flavorful Broth: The broth of this pozole is created by simmering a large pork butt with chicken stock, garlic, and Mexican oregano. This slow cooking process allows the flavors to meld together, resulting in a rich and savory base for the soup.

Chile Colorado Sauce: The addition of canned chile colorado sauce adds depth and complexity to the broth, providing a spicy and slightly smoky flavor profile. This sauce is typically made from dried red chilies, tomatoes, garlic, and other seasonings.

Hominy: Hominy, which is dried maize (corn) kernels that have been treated with an alkali, is a traditional ingredient in pozole. It adds texture and a slightly sweet flavor to the dish.

Garnishes: The garnishes for this pozole are essential for adding freshness and contrast to the rich and hearty soup. Thinly sliced radishes, chopped onions, lime wedges, and crumbled Queso Fresco are classic choices that provide a variety of flavors and textures.

Crunchy Tortilla Strips: The crispy tortilla strips add a satisfying crunch to the soup. Frying them in vegetable oil until golden brown enhances their flavor and texture, making them the perfect topping for the pozole.

Customizable: One of the highlights of serving pozole is allowing guests to customize their own bowls with their preferred garnishes. This interactive element adds to the communal dining experience and allows individuals to tailor their meal to their taste preferences.

Make-Ahead Option: Pozole is a dish that often tastes even better the next day as the flavors continue to develop. This recipe can be made ahead of time and reheated before serving, making it a convenient option for gatherings or busy weeknights.

Versatile and Adaptable: While this recipe uses pork butt, you can easily customize it by using different cuts of meat such as chicken or beef. Additionally, you can adjust the level of spiciness by varying the amount of chile colorado sauce used.

Perfect for Celebrations: Pozole is often served at special occasions and celebrations in Mexican culture, such as birthdays, holidays, and festivals. Its hearty and comforting nature makes it a beloved dish that brings people together to share good food and company.

Nutrition Information

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of pork?

Yes, you can use other cuts of pork such as pork shoulder or pork loin if preferred.

Adjust cooking time accordingly based on the cut used.

Is it necessary to use low-sodium chicken stock?

Using low-sodium chicken stock allows for better control of the dish’s overall saltiness.

However, you can use regular chicken stock and adjust the added salt accordingly.

Can I use fresh oregano instead of dried?

Yes, you can substitute dried Mexican oregano with fresh oregano.

Use three times the amount of fresh oregano compared to the dried quantity mentioned in the recipe.

What if I can’t find canned chile colorado sauce?

If canned chile colorado sauce is unavailable, you can make your own by blending rehydrated dried chilies, tomatoes, garlic, and spices.

Adjust the spiciness according to your preference.

How long does it take to simmer the pork until tender?

Simmer the pork uncovered for about 3 hours or until it is tender enough to shred easily with a fork.

Adjust the simmering time based on the size and thickness of the pork pieces.

Can I make the tortilla strips ahead of time?

Yes, you can fry the tortilla strips ahead of time and store them in an airtight container at room temperature.

Re-crisp them in the oven before serving if needed.

What can I use instead of hominy?

If you cannot find hominy, you can substitute it with cooked white beans such as navy beans or cannellini beans.

Is Queso Fresco necessary for garnishing?

Queso Fresco adds a creamy texture and mild flavor to the pozole, but you can omit it if preferred or substitute it with crumbled feta cheese.

Can I make this dish vegetarian?

Yes, you can make a vegetarian version by omitting the pork and using vegetable stock instead of chicken stock.

Increase the amount of hominy and add more vegetables for substance.

How should I store leftovers?

Store leftover pozole in an airtight container in the refrigerator for up to 3-4 days.

Reheat gently on the stovetop or in the microwave before serving.