Authentic Pozole Rojo
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What is pozole?
This Authentic Pozole Rojo is a popular Mexican soup made with tender pieces of meat and hominy. It has been prepared for generations all across Mexico. Whether it is time for birthdays parties, winter holidays, or Independence Day; It is a celebration food indeed. Though it is worth clarifying; if we crave it, we make it!
Authentic Pozole Rojo Flavor:
Making an Authentic Pozole Rojo is the perfect example of our devoted attention to detail when it comes to flavor and presentation. Mexican food is so unique. Not only does it take pride on ingredients, but also in its color and texture. This means, before you even taste this Mexican soup, you know it’s going to be amazing! In addition, the spices, hominy, toppings, and type of meat used, will make the perfect combination to create a unique flavor. You can also pair it with tostadas to make the experience that much more enjoyable.
Types of Pozoles:
There are three main types of pozoles; red, white and green. The flavor profiles may vary from state to state. If you’re in Jalisco, Mexico; the popular choice will be Cacahuazintle corn. When it comes to protein, the most popular choice is pork but chicken has become a great contender as well. Bottom line, if celebration food is what you’re looking for, then a delicious pozole is a great choice!
Pork cuts:
Here are a few cuts you can use for this Pozole Rojo Recipe:
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Authentic Pozole Rojo
10
servings30
minutes2
hours30
minutes3
hoursPozole is a dish that has been prepared for generations all across Mexico. In fact, we consider it a celebration food because it is present at birthdays, winter holidays and independence day. Let me just clarify this; if we crave it, we make it! This dish is the perfect example of our devoted attention to detail when it comes to flavor and presentation.
Ingredients
Meat
4 lbs pork short ribs, medium pieces
2 lbs pork shank, medium pieces
2 ea pigs feet, cut in half
Salt to taste
Black pepper to taste, ground
Brown the meat/broth
2 TBSP avocado oil
1 gallon of water
1 head garlic, cut the top off
1 ea white onion, cut in half
3 ea bay leaves
Guajillo sauce
12 ea guajillo peppers
8 ea puya chiles
2 TBSP avocado oil
1 ea white onion, roughly diced
6 ea garlic cloves, peeled
1 TBSP Mexican oregano
4 cups HOT broth, pork
2 cups water
64 oz hominy, drained and rinsed (110 oz can)
Salt to taste, at the end
➤ Toppings
Cabbage, shredded
Radishes, sliced
White onion, diced
Jalapeño or serrano, diced
Mexican oregano
Lime juice
Avocado, diced
Directions
- Meat: Season both sides of the ribs and shank with salt and pepper. In a large pot, heat the oil over medium-high heat. Brown both sides of the meat; except, for the feet. Do it in batches to prevent sweating which is caused by overcrowding the pot. When finished browning the last batch, pour in the gallon of water. And, add the rest of the pork back into the pot. Also add; the feet, onion, garlic and bay leaves. Bring to a boil. Then, lower the heat to medium-low, that way it reaches a gentle simmer. Remove the foam on top, cover and allow it cook for an hour.
- Meanwhile lets make the Guajillo sauce: Remove seed, veins and stem from the Guajillos and puya peppers. Wipe clean the surface of the peppers, with a damped paper towel. Then, cut into smaller pieces. Set them aside to dry.
- Heat the oil in a medium sauce pan, over medium heat. Sauté the onions and garlic until slightly softened. Stir in the oregano and cook for about a minute. Incorporate the dried peppers, and toast in the mix until fragrant. Stir continuously to prevent the peppers from burning, should take about 2 minutes. Turn off the heat. Carefully remove the 4 cups of hot broth from the large pot, which has been cooking for almost an hour at this point. Pour in with the peppers. Allow them to soften and hydrate, 10-15 minutes.
- Prep the hominy: Rinse and drain the large can of hominy (110 oz), which will yield about 64 oz once drained. Set aside until needed.
- Finish the Guajillo sauce: blend all the ingredients in the sauce pan (Guajillo mix) until smooth, and the chili skin has completely broken down. If your blender cannot get it that smooth, feel free to strain it.
- Once hour is up: remove the garlic and onion from the large pot. Pour in the blended sauce. Pour the 2 cups of water into the blender, swirl to get the last bit of sauce and pour into the pot. Add the hominy and stir everything to combine. Allow it to reach a gentle simmer. Cover and let it cook for an additional 1 1/2 hours or until the meat is fall off the bone tender.
- When the pozole is ready, spoon out some of the fat that rose to the top (optional.) Now, stir in the salt. And, its ready to be served on soup bowls.
- Top with the desired amount of toppings and tostadas on the side. ENJOY!
Recipe Video
Notes
- Adding oregano as a topping makes it that much more delicious! unless youre not into oregano, in which case it can be omitted.
- Keep in mind that the spice level will vary and is dependent on whether you keep the seeds in the peppers or not. For spicy food lovers, you could add Chile de arbol to the sauce.
- Puya peppers tend to be slightly spicy, while guajillos tend to be mild. (keeping the seeds inside the pepper is a big factor on the outcome)
Turned out delicious….
Awesome! thanks for sharing.