Pozole Rojo + Homemade Tortillas

 
One of my favorite things to make as the weather beings to cool off is soup and/or stew. When I was planning out what to make this week Stephen buzzed in and wanted me to make Pozole. Apparently when we were browsing through one of my cookbooks he saw a recipe for it. I had no idea what Pozole was, but after reading through the ingredients I was entrigued. He begged me to make it, he even went to the store with me and helped pick out some of the ingredients. I guess he had eaten it a few times and grew to love it. He said the first time he was terrified because he didn’t know what hominy was and started gagging. Great, I thought, you gagged… why are we making this?! He assured me that it was delicious and that he was just creeped out because he didn’t realize hominy was just puffed corn. I told him I’d give it a try, but I was pretty skeptical.
He suggested serving it with a side of tortillas. Since store bought tortillas aren’t very authentic I went to Pinterest and looked for homemade tortillas. I found a pin I had saved from a while back and followed the link. I was pleased with the comments and reviews it was given so I gave it a try. I added a bit of sugar and substituted some of the all-purpose flour for wheat flour. They turned out to be really tasty, along with the Pozole. Stephen was incredibly happy and I was pleasantly surprised by just how delicious it all was (really, I’m kind of a picky eater and I loved it)! He couldn’t stop thanking me for making it and for doing such a good job. Success!

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Pozole Rojo + Homemade Tortillas Recipe Course: Main Dishes Cuisine: Mexican Prep Time: 15m Cook Time: 180m Servings: 6 Author: Life Made Simple Team pozoloe rojo – 2 lbs pork roast – 1 Tbsp olive oil – 1 onion diced – 3 cloves garlic minced – 1 cup fire roasted diced tomatoes – 1 lime juiced – 1 (29) oz can hominy – 5 cups chicken broth – 1 cup boiling water + 1 ½ Tbsp ancho chili powder dissolve – ½ tsp dried oregano – salt and pepper garnishes – radish – cilantro – lettuce – lime homemade tortillas – 2 ½ cups all-purpose flour – ½ cup wheat flour – 1 tsp salt – 1 tsp sugar – ½ tsp baking powder – 4 Tbsp canola oil – 2 Tbsp butter melted – 1 cup hot water pozole rojo 1) Preheat oven to 325 degrees. 2) In a large dutch oven over medium heat, sautee onions and garlic in olive oil. Generously salt and pepper pork on both sides, set into dutch oven. Braise both sides (4-5 minutes on each side). Add tomatoes, oregano, and chicken broth. Bring mixture to a boil. 3) Cover dutch oven and place into oven. Bake for 2½ hours or until pork becomes tender and begins to fall apart. Remove from oven, using tongs place pork onto a cutting board and shred. Return to pot the stove top, turn heat to medium-high until broth begins to simmer. Place pork back in and add ancho chili mixture, hominy and lime juice. Simmer for 30 minutes. Garnish and serve. homemade tortillas 1) In a medium size mixing bowl whisk together flour, salt, and baking powder. 2) Pour in canola oil and melted butter, gently mix together with fingers until oil/butter is incorporated and the mixture beings to form coarse crumbs. 3) Add hot water and keep mixing until a large ball is formed. Cover bowl tightly with plastic wrap and let the dough rest for 30-40 minutes. 4) Divide the dough into 12 equal size balls and roll out one at a time on a lightly floured surface. Place one rolled tortilla at a time into a hot, ungreased skillet over medium-high heat. Flip the tortilla when blisters form on the first side, continue heating the next side. Serve warm. -Pozole makes approximately 6 servings. -Tortilla recipe makes 12 soft taco size tortillas or 6 large ones. -Nutrition info is based on 6 servings. -Cook times based on the Pozole since you can easily  make the tortillas while the roast bakes. calories 810 carbohydrates 94 protein 49 fat 30 saturated_fat 7 polyunsaturated_fat 8 monounsaturated_fat 13 trans_fat 1 cholesterol 105 sodium 2403 potassium 1651 fiber 20 sugar 8 vitamin_a 11996 vitamin_c 20 calcium 216 iron 12  

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Pozole Rojo + Homemade Tortillas Recipe

5 from 1 vote
Pin Rate
Course: Main Dishes
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 6
Calories: 810kcal
Author: Andrea
Print Recipe

Ingredients

pozoloe rojo

  • 2 lbs pork roast
  • 1 Tbsp olive oil
  • 1 onion - diced
  • 3 cloves garlic - minced
  • 1 cup fire roasted diced tomatoes
  • 1 lime - juiced
  • 1 (29) oz can hominy
  • 5 cups chicken broth
  • 1 cup boiling water + 1 ½ Tbsp ancho chili powder - dissolve
  • 1/2 tsp dried oregano
  • salt and pepper

garnishes

  • radish
  • cilantro
  • lettuce
  • lime

homemade tortillas

  • 2 1/2 cups all-purpose flour
  • 1/2 cup wheat flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp baking powder
  • 4 Tbsp canola oil
  • 2 Tbsp butter - melted
  • 1 cup hot water

Instructions

pozole rojo
  • Preheat oven to 325 degrees.
  • In a large dutch oven over medium heat, sautee onions and garlic in olive oil. Generously salt and pepper pork on both sides, set into dutch oven. Braise both sides (4-5 minutes on each side). Add tomatoes, oregano, and chicken broth. Bring mixture to a boil.
  • Cover dutch oven and place into oven. Bake for 2½ hours or until pork becomes tender and begins to fall apart. Remove from oven, using tongs place pork onto a cutting board and shred. Return to pot the stove top, turn heat to medium-high until broth begins to simmer. Place pork back in and add ancho chili mixture, hominy and lime juice. Simmer for 30 minutes. Garnish and serve.
homemade tortillas
  • In a medium size mixing bowl whisk together flour, salt, and baking powder.
  • Pour in canola oil and melted butter, gently mix together with fingers until oil/butter is incorporated and the mixture beings to form coarse crumbs.
  • Add hot water and keep mixing until a large ball is formed. Cover bowl tightly with plastic wrap and let the dough rest for 30-40 minutes.
  • Divide the dough into 12 equal size balls and roll out one at a time on a lightly floured surface. Place one rolled tortilla at a time into a hot, ungreased skillet over medium-high heat. Flip the tortilla when blisters form on the first side, continue heating the next side. Serve warm.

NOTES

-Pozole makes approximately 6 servings.
-Tortilla recipe makes 12 soft taco size tortillas or 6 large ones.
-Nutrition info is based on 6 servings.
-Cook times based on the Pozole since you can easily  make the tortillas while the roast bakes.

Nutrition

Calories: 810kcal | Carbohydrates: 94g | Protein: 49g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 2403mg | Potassium: 1651mg | Fiber: 20g | Sugar: 8g | Vitamin A: 11996IU | Vitamin C: 20mg | Calcium: 216mg | Iron: 12mg

Adapted from America’s Test Kitchen, Pozole Rojo

Adapted from Tasty Kitchen, Healthy Homemade Tortillas 

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. Growing up in the deep south I knew what hominy was, and I knew it was gross. However, mixed in a soup with lots of other flavors it’s probably o.k. I plan to make your soup, probably double everything except the hominy and I’ll have some in the freezer for emergencies. I’ll be making your tortillas, too. Do I need a press or can I flatten them with a rolling pin?