A pre-Hispanic dish of Mexica origin with ritual meaning, pozole was originally prepared in religious ceremonies and evolved after the conquest, replacing ingredients with pork, becoming today the national festive dish of Mexico.
Mexican
Red Pozole
Traditional Mexican red pork and corn pozole, authentic step-by-step recipe with dressings.
- Mexico
- soup
- High protein
- medium
30 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 28 g
- Carbohydrates 36 g
- Fat 18 g
Story behind the dish
Preparation
Pozole Rojo is a preparation from Mexico with medium difficulty. Reserve about 210 minutes in total (30 for mise en place and preparation, 180 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of cooked or canned hominy (cacahuazintle).
- Have ready: 1 kg of pork (shoulder and backbone).
- Have ready: 6 guajillo chiles.
- Have ready: 2 ancho chiles.
- Have ready: 1 onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the pork in water with half an onion and garlic for…
Cook the pork in water with half an onion and garlic for 1h30-2h until tender, reserving the broth. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Toast and soak the guajillo and ancho chiles in hot water
Toast and soak the guajillo and ancho chiles in hot water, then puree them with garlic and a little broth until you obtain a fine sauce. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step.Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Strain the chili sauce and add it to the meat cooking broth.
Strain the chili sauce and add it to the meat cooking broth. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the cooked hominy
Add the cooked hominy, cook everything together for 45-60 minutes over medium heat. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the shredded or chopped meat back to the pot and…
Add the shredded or chopped meat back to the pot and adjust the salt. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Serve very hot with lettuce
Serve very hot with lettuce, radish, onion, oregano, lemon and piquín chili to taste so that each diner can garnish. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The hominy must be cooked until it 'blooms' (opens to form a flower), which is the traditional desired texture.
- Fresh garnishes when serving are as important as the base stew.
Variations
- Pozole Verde (with tomatillo instead of dried chili)
- White Pozole (without chili, only with natural broth)
Community
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