The Best Spicy Keto Pozole Rojo
Traditional Mexican pozole is a soup made with rich pork broth, hominy, and a puree of rehydrated dried guajillos and garlic. You can top the soup with many toppings like shredded cabbage, radishes, cilantro, diced white onion, lime juice, avocado, sour cream, or hot sauce. The soup is spicy and robust, perfect for cooler months or meal prepping as it makes a significant amount. You will love this traditional recipe made into a Keto Mexican recipe.
How to Make It
Step 1
Cut a pork shoulder into 1” cubes. Season the pork with 1 tbsp kosher salt and toss well. Set aside as you preheat the pan.
Step 2
Heat a large stockpot over medium-high heat until hot. Add in half of the avocado oil and begin to sear the pork in batches, careful not to crowd the pan. There should be some residual oil in the pan to repeat another batch; if not, add a little more of the remaining oil and continue to sear the remaining meat. Remove any seared meat to a bowl.
Step 3
Once all the meat is seared, return it to the pan. Add in four minced garlic cloves. Stir well. Add in the bay leaves, oregano, ground cumin, and 1 ½ tsp sea salt.
Step 4
Add in two quarts of water, bring the mixture to a boil. Once the broth is at a boil, bring it down to a simmer. Continue to cook the meat in the broth like this as you prepare the other ingredients.
Step 5
In the meantime, rehydrate the guajillo peppers. One ounce of pepper is about three large peppers. The heat of the peppers can vary considerably, so begin with 1 oz. Break the stems off the chilies and shake out any seeds into the trash. Toast the chilies in a pan until fragrant but not burnt. It is ok if they develop some color.
Step 6
Bring a small pot of water to boil and add the chiles. Cover the pot with a lid and allow the chilies to soak for 15-20 minutes. The chilies need to be pliable enough to puree into a smooth sauce.
Step 7
Drain the liquid from the chiles and place them in a blender with four whole garlic cloves and 1 cup of water. Puree well until smooth.
Step 8
Pour half of the puree into the soup. Make sure the meat is cooked through before tasting, but check for spiciness. Add the remaining puree, if desired. If your chilies are weaker or you like a more robust flavor, make more puree.
Step 9
Simmer the meat for 2-3 hours or until tender. In the meantime, prepare the toppings by chopping the white onion and cilantro (combine these two in a bowl), shredding the cabbage, slicing the radishes, and cutting the limes into wedges.
Step 10
Serve the soup with these toppings on the side for people to choose how they want to garnish their soup. Other toppings can include sour cream, avocado, and more hot sauce.
Ingredients
- Pork roast, shoulder, fresh, no visible fat eaten
3.5 lb
- Avocado oil
2 tbsp
- Coarse Kosher Salt
1 tbsp
- Dried guajillo peppers
1 oz
- Garlic
4 clove
- Water
1 cup
- Bay leaf
3 tsp
- Cumin, ground
1 tsp
- Oregano, ground
2 tbsp
- Salt, sea salt
1.5 tsp
- Cauliflower rice
10 oz
- Cabbage
1 cup
- White onion
0.5 cup
- Cilantro
0.5 cup, chopped
- Lime
1 each – 2″ diameter
- Radish
8 tbsp, sliced