Pozole Rojo (Red Pozole with Pork)
Pozole is a traditional dish that you’ll find throughout Mexico — but the ingredients and preparation often varies from region to region, and even family to family. At its most basic, it’s a soup or stew that’s most often served on special occasions, like birthdays and holidays, and is typically either a white, green, or, as in the case of this dish, red. Like many other Mexican dishes, it also is served with plenty of different toppings to round out the fabulous dish. This particular recipe for pozole rojo comes from the chef of our Riviera Maya cooking vacation.
Learn more about the gastronomy of Mexico with a cooking vacation getaway.
Prep time: 15 minutes
Cook time: 140 minutes
Cook method: Simmer
- 1 large garlic
- 12 cups water
- 4 cups chicken broth
- 4 lbs pork leg
- 1 tsp dried oregano (preferably Mexican), crumbled
- 2 oz dried guajillo pepper
- 1 1/2 cups boiling hot water
- 1/4 large white onion
- 3 tsp salt
- 2 30-oz cans white hominy
- Approx 1 1/2 cups vegetable oil
- Diced avocado
- Iceberg or romaine lettuce, thinly sliced
- White onion, chopped
- Diced radishes
- Lime wedges
- Dried oregano
- Dried hot red pepper flakes
- 18 tostadas
- Mexican cream or sour cream
- 2 tomatoes
1. Toast or fry the garlic and onion along with the tomatoes and chiles.
2. Add water to the pot and cook for about 10 minutes. Stir until smooth.
3. In a separate pot sear the pork, and then start cooking the meat in the broth and oregano. Add the broth/meat mixture to the garlic/onion mixture. Bring to a boil, and then turn down to a simmer; cook for one hour.
4. Add the hominy beans, spices, salt, and corn, and cook another hour so that the pork starts to fall apart. If its too thick, add more water or broth. Season with salt.
5. Once it’s done cooking, serve with lettuce, radish, chili powder, onion, oregano, tostadas, and sour cream.
Are you a fan of traditional, slow-cooked stews? Check out our recipe for Croatian peka for a different twist!
Check out more of our favorite Mexican recipes:
By Peg Kern
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