Hello, foodies! Today, we’re exploring the world of Red Pork Pozole, a traditional Mexican soup bursting with flavor. Picture tender pork, hominy, and a vibrant red chili broth – it’s a bowl of pure comfort and culture. Join me in discovering the art of crafting this timeless dish. Ready to elevate your taste buds? Let’s dive into the deliciousness of Red Pork Pozole!
Ingredients:
- 1 lb neck bones or pork ribs
- 4 lbs pork loin ( cut into chunks )
- 1 white onion
- 3 bay leaves
- 1 garlic head
- Salt to your liking
- 110 ozs hominy ( I use Juanitas )
- For the Sauce:
- 20-25 New Mexico/Guajillo chili pods
( I used equal amounts of both ) - 5 Chili de Árbol
- 3 chili pasilla
- 4 garlic cloves
- 1/2 white onion
- 1 tbsp chicken bouillon
- I tbsp oregano
- 1 tsp cumin
Instructions:
In a large pot add about 20 cups of water and bring to a boil. Now add the whole onion , the whole head of garlic ,bay leaves , salt and pork chunks and cook for about 1- 1 1/2 hours . Remove the scum from the water as the meat cooks .
While pork is cooking let’s make the sauce. Remove the stems and seeds from the chili pods and give them a quick rinse .
Add the chilies to a pot and cover with water and bring to a boil over medium high heat . When water starts to boil remove from heat and set aside
After meat has been cooking for about 1 1/4 hours , remove 2 cups of the water to be used for the sauce. Now add all the boiled chilies to a blender cup along with the garlic cloves , chicken bouillon, oregano and oregano . Add the 2 cups of the broth and 1 cup of the chili water and blend well .
In a medium frying pan add some oil and heat up over medium high heat. When oil is hot add your blended sauce to pan , strain sauce if you need to.
Add I cup of the broth to the blender cup and swirl around to gather up all the residue sauce and add to the fry pan. When sauce comes to a simmer remove from heat and set aside.
Remove the meat from the pot along with the onion and garlic head. Shredded the meat and set aside. Now add the sauce to the pot stir well and add the shredded meat back to the pot and stir.
Rinse the hominy and add to the pot. Stir to mix well and taste broth for salt and add if needed .
Cook for a additional 30 minutes. After 30 minutes your Pozole is done.
Serve in a bowl and topped with your favorite toppings ( cabbage , chopped green onion , radish and a squeeze of lime. Now enjoy !
Note :
This can be a little spicy , so if you can’t take the heat just leave out the Chili de Árbol . If you want more heat then add more Chili de Árbol.
Nutrition Information:
YIELDS: 10 | SERVING SIZE: 1
Calories: 369 kcal | Total Fat: 15 g | Saturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 82 mg | Sodium: 499 mg | Total Carbohydrates: 31 g | Dietary Fiber: 8 g | Sugars: 6 g | Protein: 30 g
Frequently Asked Questions:
Can I use a different type of meat for this pozole?
While pork is traditional for pozole, you can experiment with other meats like chicken or beef if you prefer.
Adjust the cooking time accordingly based on the meat you choose.
How do I adjust the spiciness of the pozole?
The spiciness of the pozole largely depends on the type and quantity of chili peppers you use.
To make it milder, reduce the number of chili pods or choose milder varieties.
For extra heat, you can add more chili de árbol or other spicy peppers.
Can I prepare the sauce in advance?
Yes, you can prepare the sauce in advance and store it in the refrigerator for a day or two.
This can save you time when making the pozole itself.
What are some common toppings for pozole?
Traditional toppings for pozole include shredded cabbage, chopped green onions, radish slices, and a squeeze of lime.
You can also add avocado, cilantro, or diced onion, depending on your preferences.
Can I freeze leftover pozole?
Yes, you can freeze leftover pozole for later consumption.
Allow it to cool to room temperature, then store it in airtight containers or freezer bags.
It can be stored in the freezer for several months.
When reheating, you may need to add a bit of water or broth to adjust the consistency.
What is hominy, and where can I find it?
Hominy is dried maize kernels that have been treated with an alkali, such as lye or slaked lime, to remove the hull.
It’s a key ingredient in pozole.
You can typically find canned hominy in the canned vegetable section of most grocery stores.
Juanita’s is a popular brand.
Can I use a slow cooker or Instant Pot for this recipe?
Yes, you can adapt this recipe for a slow cooker or Instant
Pot. In a slow cooker, cook the meat and other ingredients on low for 6-8 hours or until the pork is tender.
For an Instant Pot, follow the manufacturer’s instructions for pressure cooking times.
What can I substitute for New Mexico/Guajillo chili pods if I can’t find them?
If you can’t find New Mexico/Guajillo chili pods, you can substitute other dried mild chili peppers like ancho or California chili pods.
Adjust the quantity based on your preferred level of spiciness.
How do I store leftover pozole?
Allow leftover pozole to cool to room temperature before refrigerating it in an airtight container.
It can be stored in the refrigerator for up to three days.
Reheat it on the stovetop or in the microwave.
What are some creative toppings for pozole?
While traditional toppings include cabbage, chopped green onion, radish, and lime, you can get creative with additional toppings like sliced avocado, crumbled queso fresco, diced jalapeños, or even tortilla strips for added texture and flavor.
