Tag Archives: Pozole Rojo

Red Chile Pork Pozole~Pozole Rojo

Pozole Rojo-Red Chile Pork Pozole
Winter, spring, summer or fall, I am always ready to enjoy a spicy bowl of pork pozole! This is one of those Mexican dishes I associate with the weekends, especially Sunday brunch. I always tell people that red chile pozole is for the people, like my husband, who are not quite ready to eat menudo! Ha, ha, ha! And Mom sure dish prepare her share of menudo while I lived at home. My oldest sister, Cristela, was the one that actually would prepare the pozole in our family. I am not really sure how it came to be that way, but I am sure happy she did. Since I have learned to prepare pozole, I have prepared it in various ways. Sometimes with just chicken, beef or shrimp! The shrimp is my absolute favorite and I will be sharing that recipe real soon on my blog. You can also prepare a vegetable version in either red or green chile, very tasty. Whichever way you decide to prepare your pozole, don’t forget the garnishes. It just would not be quite the same without the fresh toppings to cool off that spicy broth. #foodieforlife #mexicanfood
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Yields 8 Servings
Prep Time- 40 minutes
Cook Time- 3 hours, 40 minutes
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Ingredients
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3 pounds pork butt, shoulder or boneless country ribs
1 white onion, quartered
1 head of garlic (whole bulb)
8  chile ancho or guajillos
3 (14 oz.) cans of Mexican style Hominy (maiz pozolero). I like alot of hominy, so I always add extra.
Mexican oregano
Crushed red pepper flakes or chile piquin
Salt

*traditionally, you would also add 1 or two trotters, pig’s feet to cook with the pork. I did not add them this time.

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Garnishes
Shredded green cabbage or lettuce
sliced radishes
Lemon or lime wedges
diced white onion
chopped cilantro
Red pepper flakes or fresh chile serrano…or both!
Dried  Mexican oregano

Pozole Rojo-Red Chile Pork Pozole

Tips~Although I do really like the Juanita’s brand of hominy, I can only get it online. I discovered the the Busch brand also sells a Mexican-style hominy labeled “maiz pozolero”. it is sold in most Walmart stores. 

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Directions

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1. Remove the stems and seeds from the chile ancho peppers, transfer to a sauce pan, cover with water and cook at a low boil for 15 minutes. Drain the water, transfer peppers to blender, add 1 cup of water and 1 1/2 tsps. of salt, blend until smooth, strain through wire mesh strainer and set aside.

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2. Slice the pork into 1 1/2 to 2  inch pieces and transfer to a large pot. Cover w/ water(about 10 cups), add the onions, whole bulb of garlic and about 1 tablespoon of kosher salt. Bring to a boil, lower the heat, cover partially and cook for a good 2 1/2 to 3 hours, skimming the top. When pork is really  tender and pulls apart easily, it’s ready.  

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3. Using a slotted spoon, remove the garlic and onion from the stock. Return heat to medium.  Add the 2 cans of drained hominy, 2 full teaspoons of  Mexican oregano(crushed),1 cup of water, and the chile ancho puree, stir well to combine. Bring to a boil, taste for salt. Cook for another 30 to 40 minutes.  Yields 

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4. If you have time to let the pozole’ cook for a longer period of time, then do so. I think it always taste better, the longer it cooks. Some of the traditional garnishes for Pozole are lettuce or cabbage(shredded),sliced radishes, diced white onion, oregano, crushed chile piquin and lemon. I also like to add cilantro and minced chile serrano to mine.

Pozole Rojo-Red Chile Pork Pozole

 

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Red Chile Pork Pozole

Pozole Rojo-Red Chile Pork Pozole

This red chile pozole I prepared with some turkey meat I had leftover. It was quite tasty!