Pozole rojo

pozole_rojo

Pozole rojo is a traditional Mexican soup that is made with hominy and pork, simmered in a flavorful red chile broth. This hearty and comforting dish has its roots in the ancient Aztec civilization and has been passed down through generations of Mexican families. Pozole is often served at celebrations such as birthdays, weddings, and holidays, and is a staple in Mexican cuisine.

There are different versions of pozole depending on the region of Mexico, and one of the most popular is Pozole Rojo. This delicious version of the soup gets its rich red color from dried chile peppers, which are rehydrated and blended into a fragrant paste with traditional spices such as cumin, garlic, and oregano.

To make Pozole Rojo, you will need a few key ingredients. The base of the soup is made with hominy, which are dried corn kernels that have been treated with an alkali solution to remove the outer shell, making them easier to cook and digest. Hominy has a slightly chewy texture and a mild, slightly sweet flavor that pairs well with the rich, spicy broth.

The pork in Pozole Rojo can come in many forms, but the most traditional cut is pork shoulder, which is fatty and tender, perfect for stewing in the soup. The pork is first simmered in water with onions, garlic, and bay leaves until it is tender and falls apart easily. The resulting pork broth is then used as the base of the soup, giving it a rich, meaty flavor.

The heart of Pozole Rojo is the fiery red chile broth. Dried ancho, guajillo, and pasilla chile peppers are seeded and rehydrated in hot water until they are tender. They are then blended in a blender with garlic, cumin, oregano, and other spices until the mixture is smooth and fragrant. This paste is then added to the pork broth, giving the soup its signature red color and bold, spicy flavor.

The final step of making Pozole Rojo is adding the hominy and other toppings, such as diced onions, chopped cilantro, sliced radishes, and chunks of avocado. The hominy is added to the soup and simmered until it is tender and has absorbed the flavors of the broth. The toppings are then added to each bowl of soup, creating a colorful and flavorful dish that is sure to impress.

This Pozole Rojo recipe is perfect for those cold nights when you want something hearty and comforting. The combination of tender pork, chewy hominy, and spicy chile broth makes for a delicious and satisfying meal that is easy to make and perfect for sharing with friends and family. So why not give this traditional Mexican soup a try and discover the rich history and flavors of Pozole Rojo.

Ingredients:

  • 1 1/2 lbs pork shoulder, cut into chunks
  • 6 cups water
  • 2 cans (15 oz) of hominy, drained and rinsed
  • 2 dried ancho chiles, stems and seeds removed
  • 2 dried guajillo chiles, stems and seeds removed
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 bay leaves
  • Salt and pepper to taste
  • Garnishes: chopped onion, lime wedges, chopped cilantro, chopped radish, avocado, cabbage, and hot sauce

Instructions:

  1. In a large pot or Dutch oven, add the pork and enough water to cover it. Bring to a boil, then reduce to low heat and let it simmer for about 1 hour or until the pork is tender.

  2. While the pork is cooking, prepare the chiles by soaking them in hot water for 15-20 minutes until they’re soft. Once they’re done, take them out of the water, remove the stems and seeds, and set aside.

  3. In a blender or food processor, add the chiles along with a cup of the soaking water and blend until smooth.

  4. Once the pork is tender, remove it from the pot and shred it using two forks. Set aside.

  5. To the same pot, add the chopped onion and garlic and sauté for about 5 minutes, or until the onion is translucent.

  6. Add the cumin, oregano, and bay leaves and stir well.

  7. Add the blended chiles to the pot and stir well, then add the pork back in.

  8. Add the drained hominy and enough water to cover the ingredients.

  9. Bring the pot to a boil, then reduce to low heat and let it simmer for about 45 minutes to an hour, or until the soup has thickened and the flavors have melded together. Add salt and pepper to taste.

  10. Serve hot in bowls and garnish with chopped onion, lime wedges, chopped cilantro, chopped radish, avocado, cabbage, and hot sauce, as desired. Enjoy!