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Preserve

Pozole Rojo De Puerco

A Mexican soup made with pork, hominy, tomatoes, and chilies, served with cabbage, avocado, and lime.

From the Recipes Wiki (Fandom) · 19 ingredients
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Why it works: Oregano and cumin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 983 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Pozole Rojo De Puerco

Time40 minutes

Ingredients

Directions

Cook the pork

  1. Put the pork pieces in a medium-heavy pan.

  2. Add 1 can of the chicken broth and 1 cup of water.

  3. Bring to a boil over medium heat.

  4. Reduce heat to low, cover, and cook the meat until tender, about 40 minutes.

  5. Reserve the meat in the broth, off heat.

  6. If the pork is on the bone, you may remove the meat from the bone, if desired, when it is cool enough to handle.

  7. Reserve the meat and discard the bones.

Make the base

  1. In a heavy large pot, heat the oil and fry the onion for 2 minutes.

  2. Add the garlic and cook, stirring, until onions and garlic are softened, 2 to 3 minutes.

  3. Add the carrots, ground chile, seasoned chili powder, oregano, cumin, thyme, and salt.

  4. Cook, stirring, 30 seconds.

Simmer and serve

  1. Add the remaining chicken broth, hominy, tomatoes, cilantro, masa harina, and the reserved pork with its broth.

  2. Bring to a boil, and cook over medium-low heat, covered, 25 minutes to blend the flavors.

  3. Adjust salt, if needed.

  4. Serve the pozole in shallow soup plates garnished with shredded cabbage and avocado.

  5. Pass the lime wedges at the table.

Nutrition, whole recipe (rough)

1548Calories
86 gProtein
60 gFat
173 gCarbs

Counts 18 of 19 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 18 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Avocado1 medium (150g)240
Chicken100g cooked165
Corn Tortilla1 medium flour (45g)140
Olive Oil1 tbsp (14g)119
Broccoli1 cup chopped (156g)55
Onion1 medium (110g)44
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Limejuice of 1 lime (44ml)11
Chili1 tsp (2.7g)8
Cumin1 tsp ground (2.1g)8
Oregano1 tsp dried (1.8g)5
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4
Cilantro1 tbsp chopped fresh (1g)1
Salt1 tsp (6g)0
Meatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Oregano + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together983 recipes

    Shared aroma: estragole (anise, licorice).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Carrot + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together777 recipes

    Shared aroma: methyl cinnamate (strawberry).

  4. Garlic + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Garlic + oreganotop 2% of all pairs
    Smell alikemoderate
    Cooked together3,756 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork ribs
Become tender and flavorful as they simmer slowly in the broth.
Masa harina
Thickens the broth slightly, giving the pozole a fuller body.
Hominy
Adds chewy texture and a mild corn flavor that soaks up the broth.
Pasilla or ancho chile
Provides the deep, mildly fruity chile flavor and red color of the broth.
Tomatoes
Add acidity and body to the broth, balancing the rich pork and chiles.
White onion
Builds a sweet, savory aromatic base as it softens in the hot oil.

The step that matters

Adjust salt, if needed. The broth is seasoned with reduced-sodium chicken broth and salt, and the flavors concentrate during simmering, so tasting before serving prevents a bland or overly salty pozole.

Swap the clove

How well each one fits the dish's main ingredients (pork, chicken, onion, garlic, carrot, oregano, cumin):

  1. Thymefits better
  2. Marjoramfits better
  3. Corianderfits better
  4. Clovethe original

Fit is the average pairing score against pork, chicken, onion, garlic, carrot, oregano, cumin. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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