Ingredients:
- 6 pounds pork pozole mix (trotters, neck bones, and pork shoulder cubes)
- 5 quarts water
- 1 onion, peeled and quartered
- 1 head garlic, peeled and crushed
- 2 bay leaves
- 8 ounces dried Guajillo chile pods
- 1 tablespoon Mexican dry oregano
- 1 teaspoon cumin
- 1 can (108 ounces) hominy, drained
Garnishes:
- 1 cabbage, shredded
- 2 bunches radishes, stemmed and sliced thinly
- 1 onion, peeled and chopped
- 1 bunch cilantro, stemmed and chopped
- limes, cut into wedges
- tostadas
Instructions:
Step 1: In a large deep pot, combine pork and water. Bring to a boil, skimming scum that floats on top. When the broth clears, add onion, garlic, bay leaves, and 2 tablespoons of salt.
Step 2: Lower heat, cover and simmer for about 1 to 1 1/2 hours, adding more water in 1 cup increments as needed to maintain about 4 quarts.
Step 3: Remove stems off chili pods. Pry open and remove seeds.
Step 4: In a bowl, soak in about 2 cups warm water for about 30 minutes or until softened.
Step 5: In a blender, process softened chilies and the soaking liquid until smooth. Using a fine mesh sieve, strain the red sauce to remove any stray bits and pieces.
Step 6: Add red sauce to the pot of simmering meat. Add Mexican oregano and cumin. Add hominy.
Step 7: Continue to simmer, covered, for about 1 to 1 1/2 hours or until meat is fork-tender. Season with salt to taste.
Step 8: Ladle soup into bowls and garnish with toppings. Serve piping hot with tostadas and lime wedges. Enjoy!
Nutrition Information:
YIELD: 6 | Serving Size: 1
Calories: 400 | Total Fat: 20gr | Saturated Fat: 7gr | Trans Fat: 0gr | Cholesterol: 100milligrams | Sodium: 800 milligrams | Total Carbohydrates: 20gr | Dietary Fiber: 5gr | Sugars: Less than 1 gram | Protein: 30gr
Frequently Asked Questions:
1. Can I use different cuts of pork for the Pork Pozole Rojo?
Yes, you can use different cuts of pork such as pork shoulder or pork ribs instead of the specified pork pozole mix. Adjust the cooking time accordingly to ensure the meat becomes fork-tender.
2. Can I adjust the spiciness of the dish?
Absolutely! The spiciness of the pozole can be adjusted by adding or reducing the number of dried Guajillo chile pods used in the recipe. You can also remove the seeds from the chiles for a milder flavor.
3. Can I make this recipe vegetarian or vegan?
Yes, you can make a vegetarian or vegan version of this dish by substituting the pork with plant-based proteins like tofu or tempeh, and using vegetable broth instead of beef broth. Adjust the seasonings and spices according to your taste.
4. How can I store and reheat leftovers?
To store leftovers, let the pozole cool down to room temperature and then transfer it to an airtight container. Refrigerate for up to 3-4 days.To reheat, gently warm it on the stovetop over low heat, stirring occasionally, or microwave individual portions until heated through.
5.Can I freeze Pork Pozole Rojo?
Yes, this dish can be frozen for longer storage. Allow the pozole to cool completely, then transfer it to freezer-safe containers or zip-top bags. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
6. What is pork pozole mix, and where can I find it?
Pork pozole mix typically consists of trotters, neck bones, and pork shoulder cubes. You can usually find it at specialty meat markets or butchers. If you can’t find the specific mix, you can use a combination of these cuts or ask your butcher for recommendations.
7. Can I make this recipe in a slow cooker or Instant Pot?
Yes, you can adapt this recipe for a slow cooker or Instant Pot. Brown the pork in a separate skillet, then transfer it along with the other ingredients (except garnishes) to your slow cooker or Instant Pot. Follow the manufacturer’s instructions for cooking times and settings.
8. Can I prepare the Pozole Rojo in advance?
Yes, Pozole Rojo can be made in advance. It often tastes even better the next day as the flavors meld together. Store it in the refrigerator in an airtight container for up to 3-4 days. Reheat on the stovetop or in the microwave before serving.
How To Make Pork Pozole Rojo
Ingredients
- 6 pounds pork pozole mix trotters, neck bones, and pork shoulder cubes
- 5 quarts water
- 1 onion peeled and quartered
- 1 head garlic peeled and crushed
- 2 bay leaves
- 8 ounces dried Guajillo chile pods
- 1 tablespoon Mexican dry oregano
- 1 teaspoon cumin
- 1 can 108 ounces hominy, drained
Garnishes:
- 1 cabbage shredded
- 2 bunches radishes stemmed and sliced thinly
- 1 onion peeled and chopped
- 1 bunch cilantro stemmed and chopped
- limes cut into wedges
- tostadas
Instructions
- Step 1: In a large deep pot, combine pork and water. Bring to a boil, skimming scum that floats on top. When the broth clears, add onion, garlic, bay leaves, and 2 tablespoons of salt.
- Step 2: Lower heat, cover and simmer for about 1 to 1 1/2 hours, adding more water in 1 cup increments as needed to maintain about 4 quarts.
- Step 3: Remove stems off chili pods. Pry open and remove seeds.
- Step 4: In a bowl, soak in about 2 cups warm water for about 30 minutes or until softened.
- Step 5: In a blender, process softened chilies and the soaking liquid until smooth. Using a fine mesh sieve, strain the red sauce to remove any stray bits and pieces.
- Step 6: Add red sauce to the pot of simmering meat. Add Mexican oregano and cumin. Add hominy.
- Step 7: Continue to simmer, covered, for about 1 to 1 1/2 hours or until meat is fork-tender. Season with salt to taste.
- Step 8: Ladle soup into bowls and garnish with toppings. Serve piping hot with tostadas and lime wedges. Enjoy!
