Recipe: Perfect Pozole Rojo

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Recipe: Perfect Pozole Rojo
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Recipe: Perfect 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 cook Pozole Rojo using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Pozole Rojo

  1. It’s of soaked peppers.

  2. It’s 6 of Guajillo Peppers.

  3. You need 1/2 cup of apple cider vinegar.

  4. It’s 2 cup of water.

  5. You need of cabbage, lettuce, cilantro and/or peppers - optional.

  6. Prepare of main.

  7. It’s 1/4 cup of lard.

  8. It’s 5 lb of Pork Butt Shoulder.

  9. You need 2 of red onions chopped.

  10. Prepare of water.

  11. Prepare 1 tsp of cumin.

  12. Prepare 2 tbsp of Mexican Oregano.

  13. You need 1 tbsp of Italian Seasoning.

  14. It’s 1 of tbls heaping beef bullion.

  15. It’s of salt and pepper.

  16. It’s 1 of number 10 can of white hominy.

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. Cut of the stems of the dried peppers. Place in microwave with vinegar and water. Set on high for 4 minutes. Place ingredients into a blender and liquify. Add more water if necessary..

  2. Cut pork into 1 to 2 inch cubes. Heat lard in a heavy bottom pot or dutch oven. Brown pork and add onions..

  3. Add blended peppers, seasonings and water to cover the pork by 2 inches. Brink to a slow boil. Reduce heat to a very low simmer and cook for 5 to 6 hrs until the pork is very tender..

  4. Add drained hominy and cook for another hour. Add more water if needed..

  5. Place cabbage or lettuce, cilantro and diced peppers in a bowl if desired. Pour stew on top..

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.