Pozole Rojo: A Traditional Mexican Dish

Introduction Pozole Rojo is a classic Mexican dish known for its rich, hearty flavors and deep red broth. Made with pork, hominy, and a flavorful red chili sauce, this dish is often served on special occasions and garnished with fresh ingredients like cabbage, radishes, avocado, and lime. Below is a step-by-step guide on how to prepare this delicious stew.

Ingredients

• Chiles: 4 ounces dried guajillo or ancho chiles, or a combination of both
• Pork and Seasoning:
  • 3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes
  • 8 cloves garlic (4 roughly chopped, 4 whole cloves)
  • 3 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons dry oregano (preferably Mexican oregano)
  • Salt, to taste
• Hominy: 1 large (108-ounce) can white hominy, drained and rinsed
• Garnishes:
  • 1/2 small cabbage, thinly sliced
  • 1 bunch cilantro, chopped
  • 1/2 white onion, chopped
  • 2 avocados, chopped
  • 4 limes, quartered
  • 1 bunch red radishes, sliced thin
  • 12 to 24 tostada shells

Instructions

1. Boil Water: Fill a large 10 to 12-quart stockpot with 5 quarts of water and bring to a boil.
2. Prepare the Chiles: Remove stems, seeds, and large veins from the dried chiles. Toast them in a dry cast iron pan for a few minutes until they begin to soften (be careful not to burn them). Transfer the softened chiles to a pot with 3 cups of hot water, cover, and let soak for 15 to 20 minutes.
3. Brown the Pork: Heat a couple of tablespoons of olive oil in a large sauté pan. Pat pork pieces dry, season with salt, and brown them on all sides in batches to avoid crowding. Near the end of browning, add 4 cloves of roughly chopped garlic and sauté briefly.
4. Simmer the Pork: Transfer the browned pork and garlic to the boiling water. Scrape up browned bits from the sauté pan and add them to the stockpot. Add hominy, bay leaves, cumin, oregano (crushed between your hands), and a tablespoon of salt. Reduce heat and simmer for 15 minutes.
5. Make the Red Sauce: In a blender, purée the softened chiles with 2 1/2 cups of their soaking liquid, a teaspoon of salt, and the remaining 4 cloves of garlic. Start with a small amount of liquid and gradually add the rest to prevent pressure buildup. Strain the purée through a sieve to remove tough bits.
6. Combine the Sauce and Broth: Add the strained chili sauce to the stockpot. Stir in a couple more teaspoons of salt. Maintain a low simmer, partially covered, for 2 to 3 hours, until the pork is tender. Skim excess fat and adjust seasoning as needed.
7. Prepare the Garnishes: While the soup cooks, slice the cabbage, chop the cilantro and onions, cut the avocados, and quarter the limes.
8. Serve the Pozole: Ladle the pozole into bowls and serve with garnishes on the side, allowing guests to customize their toppings. Serve with tostada shells or tortilla chips.

Conclusion Pozole Rojo is a comforting, flavorful dish that brings people together. With its rich broth, tender pork, and vibrant garnishes, it is perfect for gatherings and special occasions. Enjoy this traditional Mexican stew with family and friends!