Pozole Rojo
The Quirky Foodster Team
Ingredients
- Pork shoulder, cut into pieces — 1 kg (2.2 lb)
- Onion, quartered, plus extra chopped for garnish — 1
- Garlic — 4 cloves
- Dried guajillo chiles, seeded — 4
- Dried ancho chiles, seeded — 2
- Cooked or canned hominy (nixtamalized corn), drained — 800 g (1.75 lb)
- Water — 8 cups (1.9 litres / 64 fl oz)
- Salt — to taste
- Shredded cabbage, sliced radish, dried oregano, lime wedges and chopped onion, to garnish
Method
- Place the pork, quartered onion, 2 cloves garlic and water in a large pot, bring to a boil, then reduce to a simmer and cook for 1–1.5 hours until the pork is tender, skimming any foam.
- Meanwhile, toast the guajillo and ancho chiles briefly in a dry pan, then soak in hot water for 10 minutes until softened.
- Blend the softened chiles with the remaining 2 cloves garlic and a little of the soaking water until smooth.
- Strain the chile sauce into the pot with the pork, discarding any solids left in the sieve.
- Add the drained hominy and simmer for a further 30 minutes to let the flavours meld.
- Season with salt.
- Ladle into bowls and let each diner garnish with cabbage, radish, oregano, lime and onion to taste.
Introduction: A rich, hominy-based soup simmered with pork in a deep red chile broth, garnished generously at the table with cabbage, radish and lime.
Cultural Background: Pozole has roots stretching back to pre-Hispanic Mexico, once holding ceremonial significance, and today it remains a treasured dish for celebrations, family gatherings and Independence Day, each region offering its own variation.
Tips: Simmer the pork long enough that it becomes fork-tender and shreds easily. Strain the chile sauce well for a smooth, silky broth rather than a gritty one.
Variations: Use chicken in place of pork for a lighter version. Add shredded chicken along with the pork for a mixed-meat pozole.
Storage: Refrigerate the broth and meat in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium heat until hot throughout; add fresh garnishes just before serving.
Nutrition: Per serving (approx.): 420 kcal, 32 g protein, 18 g fat, 32 g carbohydrate.
FAQs:
Q: What is hominy?
A: Dried corn kernels treated and cooked until plump and tender, giving pozole its
Q: Is pozole associated with a particular holiday?
A: It’s especially popular for Mexican Independence
- Pork shoulder, cut into pieces — 1 kg (2.2 lb)
- Onion, quartered, plus extra chopped for garnish — 1
- Garlic — 4 cloves
- Dried guajillo chiles, seeded — 4
- Dried ancho chiles, seeded — 2
- Cooked or canned hominy (nixtamalized corn), drained — 800 g (1.75 lb)
- Water — 8 cups (1.9 litres / 64 fl oz)
- Salt — to taste
- Shredded cabbage, sliced radish, dried oregano, lime wedges and chopped onion, to garnish
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