Pozole Rojo

Pozole Rojo is a hearty, traditional Mexican stew with rich flavors deeply embedded in the culture's cuisine. Each region in Mexico has its own version, but this recipe brings together the essential ingredients and spices to create a deliciously comforting dish perfect for family gatherings or a cozy night in.

Ingredients

For the Pozole:
🐖 8 lb pork butt
🧅 1 big onion
🧄 1 head of garlic
🌶 1 tsp of black pepper
🌿 1/2 tsp of coriander seeds
🌿 1/2 tsp of allspice
🌿 1 tsp of cumin seeds
🍃 5 bay leaves
🧂 2 tsp of salt for every pound of meat
🌽 1 (110 oz) can of hominy

For the Enchilada Sauce:
🌶 6 guajillo peppers
🌶 2 ancho peppers
🌶 4 chiles de arbol
🧄 5 garlic cloves
🧅 1/4 of an onion
🌿 1/4 tsp of cumin seeds

For Toppings:
🥬 Shredded lettuce or cabbage
🌿 Sliced radishes
🍋 Freshly squeezed lime juice

Instructions

1- Prepare the Pork:

• Cut the pork butt into medium-sized chunks. Trim the thick layer of fat into small pieces but include everything, even the bone, in the pot.
• Cover with water and add the whole onion and garlic head (simply cut the tip off).
• Place the spices (black pepper, coriander seeds, allspice, cumin seeds, and bay leaves) in a cheesecloth or tea ball for easy removal, and add to the pot.
• Add 2 teaspoons of salt for every pound of meat.
• Set on medium heat and cook for about 20 minutes.

2- Make the Enchilada Sauce:

• In a small pot, add the dried peppers, onion, and 5 garlic cloves.
• Cover with water and cook for 15 minutes until the peppers are tender.
• Blend the cooked ingredients, then strain through a fine sifter to extract only the pulp. Set aside.

3- Prepare the Stew:

• Skim off any impurities or foam from the top of the cooking pot using a spoon or sifter.
• Discard the spices.
• Blend the cooked onion and squeeze garlic into the blender, then return to the pot.
• Add 3 cups of the enchilada sauce to the pot.
• Rinse the hominy until the water runs clear and add to the pot.
• Lower the heat, add more water if needed, and adjust the seasoning with more salt or chicken bouillon if preferred.

4- Serve:

• Serve the pozole hot, garnished with shredded lettuce or cabbage, sliced radishes, and a squeeze of lime juice on top.
• Accompany with tostadas or totopos on the side for a complete, flavorful meal.

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: Serves approximately 8-10
Equipment: Large pot, small pot, blender, fine sifter, cheesecloth or tea ball

Cooking Tips:

• Adjust the level of spiciness by adding or omitting chiles de arbol in the enchilada sauce.
• Experiment with using shredded cabbage instead of lettuce for a crunchier texture.

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Pozole Rojo