Author Topic: How to Make Red Pozole  (Read 555 times)

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Online Elderberry

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How to Make Red Pozole
« on: December 10, 2018, 08:48:41 AM »
How to Make Red Pozole │Cómo Hacer Pozole Rojo
Mexico in my Kitchen by Mely Martinez

I was emailed this recipe. I've eaten Pozole before. Good Stuff!

Recipe looks simple enough.

I'm going to try a batch with some of the remaining piggy I still have in my freezer.

How to Make Red Pozole

If you have tried Pozole before, you know it is a tasty, filling, and above all, a nutritious soup. It’s a classic dish in Mexican Fiestas during the cold nights of winter. The original Red Pozole is made using dried Hominy and the pig’s head and neck bones. Dried hominy (hulled and dried kernels of corn) adds an incomparable corn flavor to this soup, but canned hominy is commonly used as a substitute. We are using canned hominy in this recipe since it is available at the supermarkets here in the States and buying dried Hominy and pig’s head meat is hard to find.


For the soup:

•   4 quarts of water
•   2 pounds cubed pork shoulder
•   1 pound pork spare ribs or baby back ribs
•   1 white onion cut in quarts
•   8 large garlic cloves
•   Salt to taste
•   3 cans (15 ounces each) white hominy, drained and rinsed

For the red sauce:

•   5 guajillo peppers cleaned, seeded, open flat, and deveined
•   5 ancho peppers cleaned, seeded, open flat, and deveined
•   6 garlic cloves
•   1 medium white onion coarsely chopped
•   1/2 teaspoon dry Mexican oregano
•   2 tablespoon vegetable or canola oil
•   Salt to taste

For the garnish:

•   1 head of lettuce finely shredded
•   1 1/2 cup onions finely chopped
•   Ground chile piquín to taste
•   1 1/2 cup radishes sliced
•   Mexican oregano
•   Deep fried corn tortillas tostadas
•   Limes cut in wedges
•   Optional: avocado chopped


1.   Heat water in a large stock pot. Add pork meat, spare ribs, onion, and garlic. Bring to a boil, then lower the heat and let simmer, partially covered for 2 and half hours or until meat  is tender and falling off the bone. Season with salt when meat is almost done. While cooking, skim top layer of foam and fat from the pot using a ladle. If necessary, add warm water to maintain the same level of broth in the pot.
2.   Remove pork from broth; reserve broth. Trim excess fat, and remove meat from bones; discard bones, onion, and garlic from the broth. Shred meat, and cover.
3.   Now for the sauce, soak the ancho and guajillo peppers in water just enough to cover for 25-30 minutes until soft.
4.   Using a blender or food processor blend peppers, garlic cloves, onion, and oregano, adding some of the water in which they were soaking. Puree mixture until smooth.
5.   Heat oil in a large skillet over medium-high. Add the dry pepper puree and salt to taste, stirring constantly as it splatters. Reduce heat to medium; simmer, about 25 minutes.
6.   Using a strainer, add the sauce to the broth. Bring to a boil and add the meat, and simmer gently, for about 10 minutes. Stir in white hominy, and season with salt and pepper. Simmer until heated through.
7.   Serve Pozole in large Mexican soup bowls and place garnishes on the side as shown above.

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