Pozole Rojo or Red Posole
This traditional pozole rojo recipe is so easy to prepare, delicious, with traditional ingredients and superb flavor that everyone will love.
Servings: 3 lt
Ingredients
- 2 lb pork backbone or loin medium pieces
- 1 lb white hominy precooked
- 1/2 white onion sliced in big pieces
- 3 guajillo chillies dried, unseeded
- 1/2 tablespoon cumin powder
- 1 garlic clove peeled
- Salt to taste
- Black pepper to taste
To serve:
- Radishes to taste
- Lettuce or cabbage to taste
- White onion to taste
- Dried oregano to taste
- Dried chili or chili powder to taste
- Lemons
- Tostadas
Instructions
- Wash well the white hominy under running water.
- Place onion, garlic and pork meat in a pot. Cover with 4 qt of water and cook over medium heat for 1 hour or until meat softens.
- Once cooked, remove onion and garlic and reserve. Remove the meat and shred (don't dispose the cooking water, we'll use it!).
- Remove foam from the cooking water with a spoon.
- Boil 2 cups of water and pour them in the blender. Add chillies (unseeded and without stalks), cumin and the garlic you removed from the pot.
- Blend until smooth, and pour into the cooking water.
- Add the shredded meat and hominy, and season with salt and pepper to taste.
- Simmer covered for 60 to 80 minutes over low medium heat. Rectify season and serve hot
- You can prepare your pozole early in the morning and leave it on the stove (with flame off) . This resting time will definitely improve the flavor.
- Serve hot with radish, cabbage or lettuce, onion, dried oregano, lemon, tostadas and chili powder.
Notes
PORK: Sometimes I use 2 lb backbone pork instead of 1lb pork meat for the stew. Both ways give excelent results.
COOKING TIME: The more time you let it simmer, the more flavour your pozole will be.