Red Pork Pozole
Pozole is one of the most famous foods in Mexico and is made with corn kernels, pork, chicken or turkey, spices, and six different dry chilies.
This pozole recipe is made with pork and is know locally as pozole rojo. It’s delicious and definitely worth a try!
Red Pork Pozole
Pozole is one of the most famous dishes of Mexico and is made with corn kernels, pork or chicken, spices, and six different dry chilies.
Ingredients
For the Pozole:
- 4 l water
- 1 kg pork cut into cubes
- 1/2 Kg pork ribs cut into pieces
- 3 cans white hominy drained and rinsed
- white onion quartered
- 8 large garlic cloves
- salt to taste
For the sauce:
- 5 ancho peppers cleaned, deseeded and deveined
- 5 guajillo peppers cleaned, deseeded and deveined
- 6 garlic cloves
- 1/2 medium onion chopped
- 2 tbsp vegetable oil
- 1/2 tbsp oregano
- salt to taste
For the garnish:
- 1 lettuce finely chopped
- 1 1/2 cup white onion
- 1 1/2 cup radishes
- chili powder
- oregano to taste
- lemon quartered
- avocado cubed
Instructions
- In a large pot, heat the water and add the meat, ribs, garlic, onion and salt and bring to a boil. Let the meat cook for about 2 and a half hours, until it falls off the bone.
- Remember to remove the foam and fat that rise to the surface while cooking using a fine-mesh skimming tool or a spoon and add extra water if the level of the broth in the pot drops.
- Once the meat is cooked, take it out of the broth and remove the excess fat, rib bones, onion, and garlic from the liquid.
- Meanwhile, prepare the salsa by soaking the ancho peppers and guajilos in warm water for 25 minutes until soft.
- Drain the chilis and blend them in a food processor together with the oregano, onion and garlic from the broth until smooth. Add a little of the water they soaked in to help you achieve the right consistency.
- Add the vegetable oil to a skillet and warm it over high heat, then add the sauce and season with salt to taste. Once it starts to bubble, reduce the heat and simmer for about 25 minutes, stirring often.
- Strain the chili sauce into the pork broth and bring the mixture to a boil. Add the meat and simmer for a further 10 minutes.
- Finally, stir in the white hominy and season with salt and pepper to your liking. Turn off the heat once the hominy is tender.
Enjoy!
Notes
Tried this recipe?Let us know how it was!
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