Delicious Well-Seasoned and Spicy Pozole Rojo Recipe
Pozole Rojo is a traditional Mexican soup made with pork, hominy, and a rich, spicy red chili broth. This dish is perfect for gatherings and celebrations. Here’s a detailed guide to making a delicious Pozole Rojo.
Ingredients
For the Pozole:
– Pork:
– 2 lbs pork shoulder (or pork butt), cut into chunks
– 1 lb pork ribs (optional, for added flavor)
– Hominy:
– 2 cans (15 oz each) of hominy, drained and rinsed (or 1 lb dried hominy, soaked overnight and cooked)
– Broth:
– 8 cups water (or enough to cover the meat)
– 1 onion, quartered
– 4 cloves garlic, smashed
– 2 bay leaves
– Salt, to taste
For the Red Sauce:
– 4-6 dried guajillo chiles, stems and seeds removed
– 2-3 dried ancho chiles, stems and seeds removed
– 2-3 cloves garlic
– 1 tsp cumin
– 1 tsp oregano
– 1-2 cups of chicken or vegetable broth (for blending)
For Garnishing:
– Shredded cabbage or lettuce
– Diced radishes
– Sliced avocado
– Chopped cilantro
– Lime wedges
– Diced onion
– Crumbled tortilla chips or tostadas
– Hot sauce (optional)
Instructions
1. Prepare the Meat:
– In a large pot, combine the pork shoulder, pork ribs (if using), onion, garlic, bay leaves, and water. Bring to a boil over medium-high heat.
– Reduce heat to low and simmer for about 1.5 to 2 hours, or until the pork is tender and easily shreds with a fork. Skim off any foam that rises to the surface.
2. Cook the Hominy:
– If using dried hominy, cook it separately according to package instructions until tender. If using canned, simply drain and rinse it.
3. Make the Red Sauce:
– In a dry skillet over medium heat, toast the dried chiles for about 1-2 minutes until fragrant, being careful not to burn them.
– Place the toasted chiles in a blender with garlic, cumin, oregano, and 1-2 cups of chicken or vegetable broth. Blend until smooth, adding more broth if necessary to achieve a pourable consistency.
4. Combine Ingredients:
– Once the pork is tender, remove it from the pot and shred it using two forks. Discard the bones (if using ribs) and return the shredded pork to the pot.
– Stir in the red sauce and drained hominy. Season with salt to taste. Let it simmer for another 30 minutes to allow the flavors to meld.
5. Serve:
– Ladle the pozole into bowls and serve hot. Offer garnishes on the side so everyone can customize their soup.
Tips and Notes
– Adjusting Spice Levels: To control the heat, you can adjust the number of chiles used in the red sauce. Removing the seeds and veins from the chiles will also reduce spiciness.
– Vegan Option: Substitute pork with jackfruit or mushrooms and use vegetable broth for a vegetarian version.
– Storage: Pozole can be stored in the refrigerator for up to 3 days. The flavors often improve after a day or two. It can also be frozen for up to 3 months; just be sure to cool it completely before freezing.
– Serving Suggestions: Pozole is often served alongside sides like Mexican rice or beans, and it pairs well with a cold beer or agua fresca.
– Cultural Note: Pozole is traditionally served during special occasions and holidays in Mexico, such as New Year’s Eve and Independence Day. Enjoying it with family and friends is part of the experience.
Enjoy your delicious and hearty Pozole Rojo!
