How to make delicious mexican dish Pozole Rojo (Red Posole)


Pozole Rojo, also known as Red Pozole, is a traditional Mexican soup made with hominy (dried corn kernels that have been treated with an alkali solution) and meat, typically pork. It is flavored with a rich red chili broth and garnished with various toppings. Here's a breakdown of the ingredients and the cooking process for Pozole Rojo:

- 2 pounds (900g) pork shoulder, cut into chunks
- 2 cans (30 ounces/850g each) of hominy, drained and rinsed
- 1 onion, chopped
- 4-6 cloves of garlic, minced
- 2-3 dried guajillo or ancho chilies, stemmed and seeded
- 2 dried pasilla chilies, stemmed and seeded
- 4 cups (1 liter) chicken or pork broth
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- Salt, to taste
- Optional toppings: shredded cabbage, sliced radishes, chopped onions, chopped cilantro, lime wedges, avocado slices, dried oregano, crushed tortilla chips

1. Place the dried chilies in a bowl and cover them with hot water. Allow them to soak for about 20 minutes until they soften.
2. In a large pot or Dutch oven, add the pork chunks, chopped onion, minced garlic, dried oregano, ground cumin, and salt. Cover with water and bring to a boil. Reduce the heat to low and let it simmer for about 1 to 1 1/2 hours until the pork is tender and cooked through.
3. While the pork is cooking, drain the soaked chilies and transfer them to a blender. Add a cup of the broth and blend until you have a smooth puree.
4. Once the pork is tender, remove it from the pot and set it aside. Skim off any excess fat from the cooking liquid, if desired.
5. In the same pot, add the chili puree and stir well to combine with the cooking liquid. Let it simmer for about 10 minutes to allow the flavors to meld together.
6. Add the drained hominy and the remaining broth to the pot. Return the cooked pork to the pot as well. Stir everything together and let it simmer for another 30 minutes to 1 hour, allowing the flavors to develop and the hominy to soften.
7. Taste and adjust the seasoning with salt if needed.
8. Serve the Pozole Rojo hot, garnished with shredded cabbage, sliced radishes, chopped onions, chopped cilantro, lime wedges, avocado slices, dried oregano, and crushed tortilla chips. Each person can customize their bowl with their preferred toppings.

Note: Pozole Rojo is often served with warm tortillas or tostadas on the side. Some variations include adding additional spices like bay leaves or epazote for extra flavor. You can also use chicken instead of pork if you prefer. Leftovers can be stored in the refrigerator and reheated for future meals.

Enjoy the hearty and flavorful Pozole Rojo!