Would you like to prepare pozole rojo? Pozole has been considered one of the most nutritious preparations in Mexican cuisine.
It turns out to be a traditional dish, very easy to prepare and that you can find during the national holidays.
However, there are those who prefer to have it as a complement for New Year’s Eve supper, or simply as to offer a soup any day of the week.
In addition to the original recipe, there are various variations and options that you can use nowadays for its preparation.
It also depends on the regions or locality where it is consumed, while others are chosen by the availability of ingredients.
This is why today’s proposal is a variant of the traditional pozole, the pozole rojo, an even simpler recipe than the original, but with the same amount of nutrition and deliciousness.
Remember you can have with anything you’d like, from simply toast to a bright and colorful cabbage and lettuce salad.
How to make pozole rojo?
A trick you must know to get an outstanding pozole regarding its flavor and exquisiteness is to let it rest as much time as you can, because the more you do it the better this dish will be in getting a stronger and more powerful flavor.
This is why it can become an ideal option if you need to prepare it in advance for the follow day’s dinner.
Either way, you can only prepare the sauce in advance and freeze it. We’re sure you’ll have a faster and easier preparation the next day.
Pozole rojo recipe
- cooking pot, pan, blender
For the broth
- 4 L of water
- 1 kg of pork cut in small cubes
- 1/2 kg of pork ribs optional
- 3 cans of hominy
- 1 onion
- 5 garlic cloves
For the sauce
- 1 cut white onion
- 5 wide chilies without seeds and veins
- 5 guajillo chilies without seeds and veins
- 5 garlic cloves
- 2 tablespoons of oil
- 1/2 teaspoon of Mexican oregano
Elaboración paso a paso
- For the preparation of this pozole rojo the first thing to make is the broth. To do this, pour the water into a wide pot and add the cut onion, the garlic, the ribs and the pork. Don’t forget to season with salt.
- When it starts boiling, lower the intensity of the heat and let it cook between an hour and an hour and a half until the meat is soft and it can be separated from the bone easily.
- For this step of the pozole you can optionally use a pressure cooker and you’ll get the broth ready in less time.
- If you choose the first option, don’t forget to remove, using a ladle, the foam and the grease that form on the surface of the broth.
- While you wait for the indicated time to pass, you can soak the chilies in a bowl with enough water than can cover them.
- Once the meat is ready, take it out of the broth and do the same with the onion and the garlic. Proceed then to shred it and separate it from the bone. Set aside.
- To prepare the sauce, drain the already tender chilies and add them to the blender. Also add the garlic, the onion, the oregano and some of the water in which you soaked the chilies. Blend until the sauce gets an even and soft consistency.
- Next, pour the oil in a frying pan and put it on the stove. Add the blended sauce and season with salt.
- Stir constantly so it does not stick and let it cook for approximately 20 minutes until it gets a thicker consistency.
- Once it’s ready, add the sauce to the broth using a colander, and put it once more on the stove.
- When it starts boiling, add the shredded meat and the hominy. Let it boil for about 10 minutes.
- Check the point of salt and if you wish you can season with pepper. Remove from the stove and serve in a soup dish with the garnish you desire.