Recipe: At Home Pozole Rojo

Recipe: At Home Pozole Rojo Delicious, fresh and tasty.

Pozole Rojo. This pozole rojo, or "red" pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. I made this for my parents, and they loved it. Mom told me she hadn't had pozole since she was a kid in Tucson.

Traditional Mexican pozole (posole) is a rich, bold and satisfying stew - and easier to make thank you think!

This Pozole Rojo is restaurant delicious (or better!), accidentally healthy, feeds a crowd (or great to freeze) and is layered with complex flavor.

It's made with juicy shredded, pork, earthy dried chiles, hominy (like giant corn kernels), fire roasted tomatoes, tangy green chiles.

You can have Pozole Rojo using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pozole Rojo

1. Prepare 2 lbs of boneless pork shoulder meat (cubed).

2. It’s 5 of dried chili ancho.

3. You need 5 of dried chili guajillo.

4. You need 8 cups of chicken broth.

5. Prepare 2 tbsp of canola oil.

6. Prepare 6 cloves of garlic (minced).

7. It’s 1 of medium yellow onion.

8. Prepare to taste of Salt.

9. Prepare 2 tbsp of oregano.

10. You need 2 tsp of black pepper.

11. It’s of Garnish : cabbage, radishes, avacado, cilantro, lime (optional).

12. Prepare of Tostadas.

13. Prepare 4-5 cups of white hominy, drained.

As the names suggest, pozole verde is made with a green sauce (and usually chicken), pozole rojo is made with a red sauce, and pozole blanco is made without either green or red sauce.

Today we're making a pozole rojo recipe that incorporates a sauce made from roasted red chiles and garlic and has a depth of flavor that is simply unforgettable.

The original Red Pozole or red posole 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.

Pozole Rojo step by step

1. Start by taking the stem of chilis, shake out seeds & place in a bowl..

2. Boil water, once hot pour over chilis & put plate over so as to keep the heat & steam trapped with the chilis for 30 mins.

3. In a skillet, pour oil & sear pork meat. Brown meat turning for about 7-8 mins. Season with tsp of oregano, salt & pepper. Once browned, put in slow cooker with juices & all..

4. Pour broth in slow cooker & all the seasonings & 1/2 the onion sliced..

5. In the blender put chilis, the other 1/2 of the onion, garlic & 1/2 the water the chilis sat in with about 2 tbsp of salt. Blend well..

6. With a mesh colander hold over slow cooker & pour blended chilis into colander. Move around with a spoon so as to get all the chili sauce to leak thru into the slow cooker. Add more hot water to chili sauce as you are moving with spoon if you need to. Once all sauce is thru & all thats left in the colander is the actual chili casings, toss the casings in the garbage. Then stir everything in the slow cooker with a serving spoon to mix..

7. Add to slow cooker the hominy & cover. Cook on low for 8 hrs or high for 4 hrs. Garnish with avacado, radishes, cabbage, cilantro or raw onion & serve with tostadas..

Today I'll be sharing with you an amazing Pozole rojo recipe.

Pozole is a delicious Mexican pork soup that will warm you up!

You've probably noticed that I've been posting a lot of soups and chili recipes lately.

I have always loved adventuring and exploring the unordinary.

Just as no two cities are the same, no two bowls of posole are the same.