Pozole Rojo

A festive Guerreran soup of pork and hominy in a deep red guajillo and ancho chili broth, topped with cabbage and radish.

Ingredients

• 1 kg chicken thighs
• 1 cup pinto beans
• 1 tbsp finely chopped white onion
• 1 1/2 tsp smoked paprika
• 1/4 cup neutral vegetable oil
• 1 cup ripe tomatoes, sliced
• a handful of fresh epazote, chopped
• a drizzle of salsa verde
• 400ml orange juice
• 1/2 tsp chili powder

Instructions

1. 1

   Heat olive oil in a large pot over medium heat and cook the minced garlic and finely chopped white onion gently until soft and fragrant.

2. 2

   Stir in the dried oregano and smoked paprika, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the pork shoulder and avocado, stirring well to coat everything in the spiced base.

4. 4

   Pour in the orange juice, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the pork shoulder is tender, about 2 hrs.

6. 6

   Stir in the bolillo rolls and continue simmering for a few minutes more, until heated through.

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