POZOLE ROJO is a must-make authentic Mexican soup recipe!

Video Description

This pozole rojo is my take on the traditional Mexican soup! It's rich and hearty, layered with smoky chile flavor, and perfect for sharing with the family. I first experienced a pozole verde with shredded chicken and the most amazing green broth for a Mexican Christmas dinner at my friend's house decades ago. And I loved every spoonful of it! Since then I've enjoyed pozole all the different ways including blanco (a lighter version without chiles) and pozole rojo, which is what I'll be sharing today! Pozole rojo is somewhat similar to birria in the way it's prepared, but with a brothier base that makes it perfect for soup season. I hope you love it as much as I do! 🖨 Printable Pozole Recipe: https://downshiftology.com/recipes/pozole/ Sign up for weekly emails (never miss a recipe!): https://mailchi.mp/downshiftology/youtube/ Join the private Facebook group of fellow Downshifters around the world: https://www.facebook.com/groups/downshiftologycommunity/ ► ORDER MY COOKBOOK!!! Get 100+ make-ahead and quick-assembly recipes in my NEW Healthy Meal Prep cookbook: https://downshiftology.com/cookbook/ ► FEATURED IN VIDEO: Stainless Steel Stockpot: https://amzn.to/4hm7d9Q Hominy: https://amzn.to/49faUfs ► ALWAYS IN MY KITCHEN: Counter Stools: http://bit.ly/2tUNvZG Vitamix Blender: https://amzn.to/2NjFp75 Spiralizer: https://amzn.to/2N37WRy Tea Kettle: http://amzn.to/2uuNSMp Utensil Holder: http://bit.ly/2tVfGaH Flour Jars: https://amzn.to/30UZESn Salt Cellar: https://amzn.to/2UUyK9r Knife Set: http://bit.ly/2tUGzMa White Chef's Knife: https://amzn.to/3rwocy9 Cutting Board: https://amzn.to/2Vskgv9 Magnetic Measuring Spoons: https://amzn.to/2YIeKYT Magnetic Measuring Cups: https://amzn.to/3hAJu6A Food Scraper: https://amzn.to/3B3ki3w For everything else I use in my videos, check out the SHOP page on my website: https://downshiftology.com/shop/ ► TIMESTAMPS: 00:00 Intro — Why this pozole rojo is so special 00:52 Trim & cut pork shoulder into large chunks 01:35 Add pork, whole onion, garlic, bay leaves & water to the pot 02:16 Simmer pork 1½–2 hours until fall-apart tender (skim foam) 02:42 Prep the dried chilies: guajillo and ancho (what to use & why) 03:18 Deseed, rinse and simmer chilies until soft (about 15 min) 03:59 Roast garlic cloves and half an onion (broil or pan-char) 04:33 Blend chilies, roasted garlic + onion, oregano & salt into red sauce 05:21 Drain & rinse 2 cans (25 oz) white hominy 05:39 Shred the cooked pork (remove aromatics first) 05:55 Add shredded pork, hominy and red chile sauce back to pot 06:03 Simmer the pozole another hour (partially covered) 06:33 Prep classic toppings: shredded cabbage, radish, onion, cilantro & lime 06:48 Assemble a bowl and add the squeeze of lime (finishing touch) 07:00 Taste test — flavor, heat and texture notes 08:14 Ingredients I leave out (no cumin & no vinegar — why) 09:54 Final thoughts and serving ideas ► WHAT I'M WEARING Sweater: https://bit.ly/4nlkWiy Jeans: https://bit.ly/3PNcxpT The music I use: https://bit.ly/2Ms5nF2 - Great music for YouTubers! Disclaimer: product links may include affiliate links. #pozole #pozolerojo #pozolerecipe