Are you ready to embark on a culinary journey to the heart of Mexico? Get ready to warm your soul with a steaming bowl of Red Pozole, or as we say in Spanish, “Pozole Rojo.” This hearty, flavorful soup is more than just a meal—it’s a celebration of Mexican culture and tradition!
A Taste of History
Pozole has been a staple in Mexican cuisine for centuries, dating back to the Aztecs. Originally a ceremonial dish, it has evolved into a beloved comfort food enjoyed across Mexico and beyond. The “rojo” in our recipe comes from the rich, red chili sauce that gives this version its distinctive color and flavor.
Let’s Get Cooking!
Ingredients
For the Pozole:
- 2 lbs pork shoulder, cut into 2-inch cubes
- 1 large white onion, quartered
- 1 cup of corn
- 6 cloves garlic, peeled
- 2 bay leaves
- 1 tablespoon oregano
- 2 cans (29 oz each) white hominy, drained and rinsed
- Salt to taste
For the Red Sauce:
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 3 cloves garlic
- 1/2 teaspoon cumin
- Salt to taste
For Garnish:
- Thinly sliced radishes
- Chopped fresh cilantro
- Lime wedges
- Shredded cabbage
- Diced onion
- Tostadas or tortilla chips
Instructions
- Prepare the Meat In a large pot, combine the pork, quartered onion, 6 cloves of garlic, bay leaves, and oregano. Cover with water and bring to a boil. Reduce heat and simmer for about 2 hours, or until the meat is tender and easily shreds.
- Make the Red Sauce While the meat is cooking, place the dried chilies in a bowl and cover with hot water. Let them soak for about 30 minutes until soft.Drain the chilies and place them in a blender with 3 cloves of garlic, cumin, and a cup of the pork cooking liquid. Blend until smooth.
- Bring It All Together Remove the pork from the cooking liquid and shred it, discarding any fatty pieces. Strain the cooking liquid and return it to the pot. Add the shredded pork, hominy, corn, and the red chili sauce to the pot. Simmer for another 30 minutes to let the flavors meld.
- Season and Serve Taste and adjust seasoning with salt as needed. The pozole should have a rich, slightly spicy flavor with a medium heat level.
- Garnish and Enjoy Ladle the hot pozole into large bowls. Set out small dishes with the garnishes: radishes, cilantro, lime wedges, cabbage, and diced onion. Let everyone add their preferred toppings.
Serving Suggestions
Pozole is traditionally served with tostadas or tortilla chips on the side. The contrast of the crispy tostada with the hearty soup is simply irresistible!
For a true Mexican experience, pair your pozole with a cold Mexican beer or a refreshing agua fresca.
There you have it, amigos! Your very own authentic Red Pozole, ready to warm hearts and fill bellies. This recipe serves 6-8 people, making it perfect for a family dinner or a festive gathering with friends.
Remember, the key to great pozole is in the garnishes. Don’t skimp on them! The combination of the hot, spicy soup with the cool, crisp toppings is what makes pozole truly special.
¡Buen provecho! (Enjoy your meal!)
