Pozole rojo, or red pozole, is a vibrant and deeply flavorful Mexican stew that's perfect for a special occasion or a cozy night in. This hearty dish, traditionally made with hominy, pork, and a rich red chile broth, boasts a complex tapestry of spices and textures. From the tender chunks of meat to the satisfying chew of the hominy, every spoonful offers a unique sensory experience. The vibrant crimson hue of the broth, derived from guajillo and ancho chiles, is as captivating as the taste itself. Beyond the classic ingredients, you can customize your pozole with an array of toppings, creating a personalized bowl of culinary delight.
This authentic recipe will guide you through each step, from preparing the chiles to simmering the perfect broth, ensuring a delicious and memorable red pozole experience. Ready to embark on a culinary journey? Let's get started with the step-by-step process of crafting this magnificent Mexican dish.
Tools Needed
- Large pot
- Blender
- Strainer
Ingredients
- Dried, peeled corn: 450 grams (1 pound)
- Pork: Combination of pork shoulder, head/loin, and leg
- Pig's feet: 2, cut in half or 1 whole head
- Garlic: 2 heads
- Onion: 1 large
- Bay leaves: null
- Salt: null
- Guajillo chiles: null
- Guajillo puya chiles: null
- Oregano: null
- Water: null
- Cooking oil: null
Step-by-Step Instructions
Step 1. Preparing the Hominy
- Soak the dried corn in very hot water for 3-4 minutes, then let it soak overnight . Remove the pedicel from each corn kernel .
- Rinse the soaked corn thoroughly .
- In a large pot, boil the corn in plenty of water . Add the onion and garlic, split in half . Season with salt once the corn begins to pop . Cover and cook.
Step 2. Making the Chili Sauce
- In a separate pot, boil guajillo and guajillo puya chiles . Turn off the heat and let them hydrate for 20 minutes .
- Blend the hydrated chiles with onion, garlic, oregano, salt, and some of the chile cooking water . Strain the sauce .
- Fry the blended sauce in hot oil for 20 minutes over medium heat, stirring occasionally .
Step 3. Cooking the Pozole
- After the corn has cooked for about 1 hour and 45 minutes , and is starting to pop, add the bay leaves , and the pork bones and meat (at room temperature) . Continue to cook, adding hot water as needed .
- After about 30 minutes, remove the garlic and onion .
- Stir in the prepared chili sauce and continue cooking for an additional 1 hour 30 minutes over medium-low heat .
- Remove the meat from the bones , shred it, and return it to the pot .
Step 4. Serving the Pozole
- Serve with onions, radishes, oregano, chili powder, pozole sauce, lettuce, and lime . Enjoy with tostadas!
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Using pre-cooked and peeled corn saves time .
- Pork bones are essential for flavor .
- Always wash the meat and bones thoroughly with cold water .
- When adding more water to the pot, always use very hot water
- The guajillo puya chiles add depth of flavor to the sauce .
Nutrition
- Calories: approximately 600-800
- Fat: 30-45g
- Carbs: 60-75g
- Protein: 40-50g
FAQs
1. Can I use other types of meat in red pozole?
Absolutely! While pork is traditional, chicken, beef, or even a vegetarian version with mushrooms are delicious alternatives. Just adjust cooking time accordingly.
2. How can I make my pozole spicier?
Add more chiles! Use a spicier variety like cascabel or add a pinch of cayenne pepper or your favorite hot sauce to taste.
Enjoy your delicious, homemade bowl of authentic red pozole! This recipe is a testament to the rich culinary heritage of Mexico, offering a warming and satisfying meal perfect for sharing with loved ones. From now on, you can recreate this vibrant and flavorful dish whenever the craving strikes.