mexican red pozole soup with vegetables and meats in bowls on the table

annainthekitchen.com

Mexican Red Pozole

5 ratings

· 3hr 10min · Gluten free · 15 servings

Garnished with radish slices, onions, cabbage and herbs, the tender pork for this Mexican Red Pozole is cooked in a delicious chili broth with white hominy.

Anna in the Kitchen

Ingredients

Produce

• 2 cans (25 ounces each) hominy

• 3 Ancho chilis, dried

• 2 Bay leaves

• 1 cup Cabbage

• 1/2 cup Cilantro

• 3 whole cloves Garlic

• 7 Guajillo chilis, dried

• 2 Limes, wedges

• 1/2 cup Onion

• 1 tbsp Oregano

• 4 Radishes

• 1 White or yellow onion, wedges

Canned Goods

• 6 cups Vegetable or chicken broth

Baking & Spices

• 2 tsp Sea salt or kosher salt

Nuts & Seeds

• 1 tsp Cumin seeds

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