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You are here: Home / Recipes / Spicy Red Mexican Pozole

November 1, 2020

Spicy Red Mexican Pozole

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Authentic Spicy Mexican Red Pozole | Kitchen Cents
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Authentic Spicy Mexican Red Pazole | Kitchen Cents

Delicious Red Mexican Pozole (Posole)

Yield: 15 to 20 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

This Mexican Pozole is a fiery red soup filled with chiles, pork, chicken, and hominy corn. A cold-weather favorite with strong Mexican flavors!

Ingredients

Red Pozole:

  • 2 1/2 lbs boneless pork ribs, fat trimmed and cubed
  • 2 1/2 lbs boneless skinless chicken thighs, cubed
  • 1 large onion, diced
  • 8 cloves garlic, minced
  • 3 tbsp oregano
  • 2 tbsp salt
  • 2 tbsp olive oil
  • 1 poblano pepper, roasted, seeded, and diced
  • 1 anaheim pepper, roasted, seeded, and diced
  • 1-2 jalapeno peppers, roasted, diced (leave seeds = spicier)
  • 25 oz canned green chiles
  • 42 oz red enchilada sauce
  • 1 tbsp chicken bouillon
  • 75-111 oz Hominy corn in water, (1 large 111oz can is usually cheaper than a bunch of smaller cans)
  • 3 cups water
  • 2 7.75 oz cans El Pato Tomato Sauce, yellow can, optional to add spiciness and flavor

Garnish:

  • Thinly sliced cabbage
  • Thinly sliced radishes
  • lime wedges

Instructions

  1. In a LARGE pot, add olive oil, onions, and oregano and saute (about 2-3 minutes). Add garlic (30 seconds).
  2. Remove half onion-garlic mixture and put aside. Add chicken. Cook for 5-8 minutes until browned and mostly cooked through. Remove from pot.
  3. Add other half of onion-garlic mixture and pork rib chunks. Cook for 5-8 minutes until browned and mostly cooked through.
  4. Add chicken mixture back into pot. Add remaining ingredients. Bring to a low boil then simmer for 20-30 minutes to allow thickening, stirring occasionally.
  5. Add salt and pepper to taste. Serve with thinly sliced cabbage, thinly sliced radishes, and lime.

Notes

  • To speed up cook time, you can cook the chicken and pork together but separating them during the initial cooking process allows this Pozole to have a deeper flavor.
  • If too spicy you can add sour cream as garnish, this isn't traditional but still very yummy! Lime juice will also help cut the spiciness.
  • You can FREEZE this soup. Cool and bag or place in freezer Tupperware. When ready to eat, thaw, and reheat.

© Martin Petersen
Category: Soups

IF YOU LIKE THIS RECIPE YOU MAY ALSO LIKE:

  • Roasted Green Enchilada Sauce
  • Cilantro Ranch Dressing
  • Easy Homemade Salsa
  • White Chicken Chili
  • Kickin’ Corn Chicken Chowder

*This post contains affiliate links. In order to support this blog and continue providing free content, I may receive a commission from purchases you make through the links in this post.  This comes at no cost to you. It just helps me keep the delicious recipes coming. 🙂

OP: 1.27.18 Updated: 11.1.20

Pages: Page 1 Page 2

Filed Under: Dinner, Lunch, Main Dishes, Recipes, Soups Tagged With: Savory, Soup, spicy

Reader Interactions

Comments

  1. Susana says

    December 20, 2020 at 1:05 am

    This recipe isn’t authentic they don’t use enchilada sauce or tomato sauce in pozole.

  2. Kelz says

    December 20, 2020 at 1:02 am

    I’m sorry authentic pozole doesn’t use tomato sauce.

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