Pozole Rojo. Pozole (or posole) is a traditional soup in Mexico, often served Christmas eve, and in many parts of the country on Thursdays and Saturdays all year round. Preparing & Serving Pozole This pozole rojo, or "red" pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. 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.
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. The original Red Pozole or red posole is made using dried Hominy and the pig's head and neck bones. You can cook Pozole Rojo using 13 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Pozole Rojo
- You need 2 lbs of boneless pork shoulder meat (cubed).
- Prepare 5 of dried chili ancho.
- Prepare 5 of dried chili guajillo.
- Prepare 8 cups of chicken broth.
- You need 2 tbsp of canola oil.
- You need 6 cloves of garlic (minced).
- Prepare 1 of medium yellow onion.
- Prepare to taste of Salt.
- It’s 2 tbsp of oregano.
- It’s 2 tsp of black pepper.
- You need of Garnish : cabbage, radishes, avacado, cilantro, lime (optional).
- It’s of Tostadas.
- It’s 4-5 cups of white hominy, drained.
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 Spanish pronunciation: (from Nahuatl languages: pozolli, meaning "hominy"), is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. Known in Mesoamerica since the pre-Columbian era, the.
Pozole Rojo step by step
- Start by taking the stem of chilis, shake out seeds & place in a bowl..
- Boil water, once hot pour over chilis & put plate over so as to keep the heat & steam trapped with the chilis for 30 mins.
- 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..
- Pour broth in slow cooker & all the seasonings & 1/2 the onion sliced..
- 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..
- 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..
- 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..
The version I am making today is Pozole Rojo, and it is popular in the whole country, while Pozole Verde, which you can find here, is more popular in central Mexico. Si estás buscando la receta de como hacer pozole rojo, esta famosa y deliciosa sopa llamada pozole rojo… ¡llegaste al lugar correcto! Si has probado esta sopa entonces ya sabes que es una platillo mexicano con mucho sabor y, sobretodo, muy nutritivo. Este pozole rojo es el platillo perfecto para el fin de semana, ya sea de desayuno, comida o cena. La verdad es que a cualquier hora queda delicioso.