Mexican · Jalisco · soup

Pozole Rojo Jalisciense

Name: Pozole Rojo Jalisciense
Prep time: 6 h 8 min
Total time: 6 h 33 min
Cuisine: Mexican · Jalisco
Ingredients: dried cacahuazintle hominy — 800 g; pork shoulder roast — 1000 g; pig trotter — 500 g; pork ribs — 500 g; guajillo chiles — 90 g; ancho chiles — 60 g; garlic — 3 g; white onion — 200 g; dried mexican oregano — 4 g; water — 4000 g; salt — 15 g; white cabbage — 300 g; radishes — 150 g; white onion — 150 g; limes — 195 g; dried chile piquín — 30 g; tostadas — 1200 g

Pozole Rojo Jalisciense reads umami 6.2, richness 5.6 and citrus 4.7 on Palate's 0–10 flavor X-ray — a Mexican · Jalisco soup, about 6 hr 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.6 / 10
Sweet & Fruity — 2.0 / 10
Sour & Bright — 5.9 / 10
Bitter & Earthy — 3.2 / 10
Rich & Fat — 5.7 / 10
Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 6.2 · Richness 5.6 · Citrus 4.7 · Sourness 4.2 · Salinity 3.8 · Allium 3.4 · Heat 3.2 · Smoke 2.8 · Earthy 2.1 · Sweetness 1.8 · Herbaceous 1.0 · Bitterness 0.9 · Fruity 0.7 · Warm Spice 0.6

What's in it (17)

dried cacahuazintle hominy — 800 g
pork shoulder roast — 1000 g
pig trotter — 500 g
pork ribs — 500 g
guajillo chiles — 90 g
ancho chiles — 60 g
garlic — 3 g
white onion — 200 g
dried mexican oregano — 4 g
water — 4000 g
salt — 15 g
white cabbage — 300 g
radishes — 150 g
white onion — 150 g
limes — 195 g
dried chile piquín — 30 g
tostadas — 1200 g

Time & effort: about 6 hr 33 min (6 hr 8 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 43.6 kcal, 3.2 g protein, 2.9 g fat, 1.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Pozole is a nixtamal dish before it is a meat dish. The kernel has been cooked in lime and had its germ pinched out so that it can open — and the moment it does, splitting into a white flower, is what tells you the pot is ready.
Boil the hominy in the water for about 3 hours, adding more water as it goes, until the kernels burst open and go soft in the middle. Old hominy can take four hours; there is no shortcut.
In a second pot simmer the pork shoulder, trotter and ribs with the halved onion and garlic for 2 hours, skimming the foam off in the first twenty minutes, until the meat is tender and the broth is rich and slightly sticky from the trotter.
Toast the guajillos and anchos on a comal 20 seconds a side until fragrant, then soak them in hot water 25 minutes.
Blend the chiles with a ladle of the broth and strain the purée directly into the pork pot — straining matters, since guajillo skin never breaks down and will float in flecks.
Combine the hominy with the meat and chile broth, add the oregano, and simmer everything together 40 minutes so the flavours marry. Skim the fat that rises. Season with salt.
The garnishes are half the dish and they go on at the table, not in the kitchen: cabbage, radish, raw onion, lime, ground piquín and tostadas.
Substitutions: 1.5 kg cooked hominy can stand in for the dried cacahuazintle hominy.

Dishes with a similar flavor shape

Beef Barbacoa Stew — Mexican
Birria-Style Braised Beef Tacos with Consommé — Mexican
Beef Barbacoa Burrito Bowl — Tex-Mex
Pozole Rojo with Hominy and Pork — Mexican
Quesabirria Tacos with Consommé Dip — Mexican

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.