Pozole Rojo, a vibrant and deeply flavorful Mexican stew, is more than just a dish; it's a culinary tradition passed down through generations. This hearty stew, simmered for hours, boasts a rich, crimson broth infused with the smoky depth of dried chiles and the comforting warmth of spices. Tender chunks of pork (or chicken, for a lighter option) mingle with hominy, creating a satisfying and texturally complex experience. The bright, acidic notes of lime juice cut through the richness, while fresh toppings like shredded cabbage, radishes, and cilantro add a delightful crunch and vibrancy. Pozole Rojo is perfect for a chilly evening or a festive gathering, a testament to the soul-satisfying power of simple, well-executed ingredients.
Ready to experience the magic of this authentic recipe? Let's dive into the step-by-step process that will guide you in creating your own unforgettable bowl of Grandma's Pozole Rojo. From preparing the chiles to simmering the broth and assembling the perfect toppings, we'll take you through each stage, ensuring you achieve a result as rich and flavorful as the original.
Tools Needed
- Pot
- Stove
- Blender
- Pan
Ingredients
- Dried hominy
- Pork shoulder
- Neck bones
- Salt
- Water: 6 quarts
- Onion: 1 head
- Garlic: 1 head
- Bay leaves: 3
- New Mexico chili pods
- Chile de árbol
- Oregano
- Ground cumin
- Chicken bouillon
- Cooking oil
- Cabbage
- Cilantro
- Lime
- Radishes
Step-by-Step Instructions
Step 1. Prepare the Broth and Meat
- Soak dried hominy overnight.
- Fill a pot with 6 quarts of water, add salt, and bring to a boil.
- Add pork shoulder (cut into smaller pieces) and neck bones to the boiling water.
- Once boiling again, remove foam from the surface.
- Add onion, garlic, bay leaves, and soaked hominy. Reduce heat to medium-low, cover, and simmer for 1.5 hours.
Step 2. Make the Chili Sauce
- Clean and deseed New Mexico chili pods and Chile de árbol (wear gloves if needed). Rinse thoroughly.
- Add cleaned chilies to the broth and simmer for 5 minutes to soften.
- Transfer the softened chilies, some broth, onion, garlic (optional), oregano, cumin, and chicken bouillon to a blender. Blend until smooth.
- Heat oil in a pan over medium heat. Add the blended chili sauce, strain if needed, and bring to a simmer. Allow flavors to meld.
- Simmer the sauce for 10 minutes; taste and adjust seasoning. Shred the pork if desired.
Step 3. Combine and Simmer
- Combine the shredded pork and chili sauce. Continue to cook for 20-30 minutes.
- Remove bay leaves. The hominy should be soft.
Step 4. Serve
- Serve the pozole. Top with cabbage, cilantro, lime juice, onion, and radishes.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Using dried hominy makes a difference in the broth's flavor.
Nutrition
- N/A
FAQs
1. Can I use other types of meat besides pork?
Absolutely! Chicken or even beef can be substituted for pork. Just adjust the cooking time accordingly; chicken will cook faster than pork.
2. How can I make the pozole spicier?
Add more chiles! You can also include a pinch of cayenne pepper or a few slices of serrano pepper during the simmering process.
Enjoy your bowl of Grandma's authentic Pozole Rojo! The rich flavors and comforting warmth of this traditional stew are sure to become a family favorite. Now, gather your loved ones and savor the fruits of your labor – a truly unforgettable culinary experience awaits.