Red Pozole Easy Recipe 2024 (Como Hacer Pozole Rojo)

Pozole rojo, a vibrant stew hailing from Mexico, warms the soul and fills the belly. Red Pozole (Como Hacer Pozole Rojo) is a dish that brings together the rich flavors of Mexico in a comforting and satisfying soup. This traditional recipe featuring pork and pozole corn transforms into a flavorful fiesta with roasted chiles, fresh herbs, and crunchy toppings. This recipe is sure to please, whether you are celebrating a special occasion or simply looking for the flavor of tradition. Share this Mexican delight with family and friends, and enjoy your own Red Pozole recipe!

History and Tradition:

• Ancient Origins: Did you know pozole’s roots go back to pre-Hispanic Mesoamerican civilizations like the Aztecs? It was considered a sacred dish, consumed during important ceremonies and rituals.
• Regional Twists: Every region in Mexico has its take on pozole. In Guadalajara, pozole blanco uses white hominy and pork, while Guerrero boasts pozole verde with green tomatillos and chicken.
• Pozole Pilgrimage: In Jalisco, Mexico, the town of Cocula holds an annual Pozole Festival every October. Devotees from all over come to celebrate the dish and participate in a festive “pozole pilgrimage.“

Facts and Food Lore:

• Meaningful Name: Pozole’s name comes from the Nahuatl word “pozolli,” meaning “foamy.” This refers to the texture of the dish created by the hominy.
• Wedding Wishes: In some parts of Mexico, pozole is traditionally served at weddings. It symbolizes prosperity and abundance for the newlyweds.
• Hangover Helper: Pozole is often touted as the ultimate hangover cure in Mexico. The broth’s electrolytes and nutrients help replenish the body after a night of revelry.

Ingredients:

For the Soup:

• 1 kg of pork, cut into cubes
• 3 cans of white hominy, rinsed and drained (425 grams each)
• ½ kilo of pork ribs, cut into pieces
• 1 onion, quartered
• 8 large cloves of garlic
• 4 liters of water
• Salt to taste

For the Sauce:

• 5 ancho chiles, cleaned, seeded, and deveined
• 5 guajillo chiles, cleaned, seeded, and deveined
• 6 cloves of garlic
• ½ medium onion, chopped
• 2 tablespoons of vegetable oil
• ½ teaspoon of Mexican oregano
• Salt to taste

For the Garnish:

• 1 head of lettuce, finely chopped
• 1 ½ cups of finely chopped white onion
• 1 ½ cups of thinly sliced radishes
• Freshly ground piquín chili to taste
• Mexican oregano to taste
• Golden tortillas or tostadas (2–3 per person)
• Limes, cut into quarters
• Avocado, cut into cubes (optional)

Ingredients Notes:

Here are some additional notes for the ingredients in the pozole rojo recipe:

• Pork: When choosing pork for your Red Pozole, look for cuts with some fat and bone-in. This will add richness and depth of flavor to your soup. You can also use pork shoulder or pork butt for this recipe.

• Corn for Pozole: You can find canned corn specifically labeled for pozole in most supermarkets or Latin grocery stores. This type of corn is typically larger and has been processed to make it suitable for use in pozole.

• Ancho and Guajillo Chiles: These chiles are the backbone of the sauce for Red Pozole, providing a deep, smoky flavor and mild heat. When working with dried chiles, it’s essential to clean, seed, and devein them before use. You can adjust the number of chiles based on your desired level of spiciness.

• Mexican Oregano: Mexican oregano has a slightly different flavor profile than Mediterranean oregano, with citrusy and earthy notes. It adds a unique depth to the pozole’s flavor. If you can’t find Mexican oregano, you can substitute it with regular oregano, but the flavor will be slightly different.

• Hominy: White hominy is the traditional choice for pozole rojo, but you can also use yellow hominy for a slightly different flavor and color. Make sure to rinse and drain the hominy before adding it to the pot.

• Onion: Choose a white or yellow onion for this recipe. Red onion can also be used, but it will add a slightly sweeter flavor.

• Garlic: Use fresh garlic cloves for the best flavor.

• Oil: Vegetable oil is the most common choice for this recipe, but you can also use avocado oil or another neutral oil.

• Radishes: Radishes are a common garnish for pozole, providing a crunchy texture and a refreshing contrast to the rich broth. Make sure to slice them thinly for the best texture. Choose fresh, crisp radishes for the best flavor.

• Piquín Chili: Piquín chili is a small, potent chili that adds a kick of heat to the pozole. Use it sparingly and adjust it according to your preference for spiciness.

• Golden Tortillas or Toast: These can be served on the side or crumbled over the pozole for added texture. They are a common accompaniment to pozole and can be found in most grocery stores.

• Limes: Fresh lime wedges add a refreshing acidity to the pozole.

• Avocado (optional): Cubed avocado adds a creamy richness to the dish.

How to Make Pozole Rojo (Como Hacer Pozole Rojo):

How to Make Pozole Rojo (Como Hacer Pozole Rojo), Easy and Step By Step Instructions are given below:

• Prepare the Meat: In a large pot, combine water, pork cubes, pork ribs, onion, garlic, and salt. Bring to a boil, then reduce the heat and simmer for approximately two hours or until the meat is fully cooked.

• Make the Sauce: While the meat is cooking, prepare the sauce. In a separate pan, heat the vegetable oil over medium heat. Add the ancho chiles, guajillo chiles, garlic, and onion. Cook for about 5 minutes or until the chiles are soft. Transfer the mixture to a blender, add Mexican oregano, and blend until smooth.

• Combine the Sauce and Meat: Once the meat is tender, add the blended sauce to the pot. Stir well to combine and let it simmer for an additional 30 minutes to allow the flavors to meld together.

• Prepare the Garnish: While the pozole is simmering, prepare the garnishes. Chop the lettuce, onion, and radishes. Set aside.

• Serve: To serve, ladle the pozole into bowls. Top with chopped lettuce, onion, radishes, a sprinkle of piquín chili, and a pinch of Mexican oregano. Serve with golden tortillas or toast, lemon quarters, and avocado cubes on the side

Pro Tips:

• Pre-cook the Pork: For even more flavor, you can brown the pork cubes and ribs in a separate pan before adding them to the soup pot. This step caramelizes the meat and adds a depth of flavor to the pozole.
• Adjust the Consistency: If you prefer a thicker soup, you can simmer the pozole uncovered for a longer time to reduce the liquid. Conversely, if you like a thinner consistency, you can add more water or broth during the cooking process.
• Soak the Chiles: Before blending the chile sauce, consider soaking the dried chiles in hot water for 15-20 minutes. This softens them and makes them easier to blend into a smooth sauce.
• Vegetables: You can add other vegetables to the pozole, such as poblano peppers, corn kernels, or green beans.

Store Leftover and Reheat:

Leftover pozole can be stored in the refrigerator for up to 3 days. Reheat it gently over low heat, adding a little water or broth if necessary.

Bonus Substitution Tips:

• No hominy? Canned white corn kernels can be a decent substitute, albeit not as authentic.
• Can’t find oregano? Dried thyme or a Mexican herb blend can work in a pinch.
• No radishes? Chopped cucumber or jicama offers a refreshing crunch.

Garnishing Genius:

• Pico de gallo: For a fresh, bright counterpoint to the rich pozole, prepare a simple pico de gallo with finely chopped tomatoes, red onion, cilantro, and lime juice.
• Crema with a kick: Don’t just offer plain crema (Mexican table cream). Mix it with chopped radishes and cilantro for a spicy, creamy topping.
• Avocado salsa: Blend a small avocado with a handful of cilantro, a few serrano peppers, and a squeeze of lime for a vibrant, herbaceous salsa.

Flavor Fusion:

• Coconut cream infusion: For a touch of tropical richness, stir in a spoonful of coconut cream before serving.
• Citrusy spark: Squeeze a bit of fresh orange or grapefruit juice into the broth for a bright, acidic counterpoint.
• Smoky chorizo spice: For a unique twist, crumble in some cooked chorizo sausage at the end. The smoky chorizo flavor pairs beautifully with the chiles.

Presentation Perfection:

• Spoon it up in style: Instead of bowls, try serving your pozole in cazuelas (traditional Mexican clay pots) for an authentic presentation.
• Garnish: With your garnishes, get creative! Arrange them in separate bowls and let guests personalize their servings like a culinary artist’s palette.

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