Red pozole, or Pozole Rojo, is a taste of Mexican tradition that shines, whether you're celebrating or simply savouring a special meal. Often reserved for birthdays, holidays, and cherished gatherings, this dish is also found in cenadurías, where Mexican cuisine takes center stage. While pozole comes in various forms, including green and white, the red variation steals the spotlight as an all-time favorite.
Origin and Cultural Background: Pozole's history intertwines with ancient Mexico, dating back to the Aztecs who savoured a dish known as "tlacatlaolli." This precursor to modern pozole featured hominy corn and various meats.
Spanish influence introduced pork, turning it into a key pozole ingredient. Over time, pozole became a symbol of Mexican culture, a communal dish prepared for gatherings and special occasions.
Ingredients (4 Servings):
For the Soup:
- 1 L water
- 225g pork shoulder, cubed
- 115g pork spare ribs or baby back ribs
- 1/4 white onion, quartered
- 2 large cloves garlic
- Salt and pepper, to taste
- 1 can (25 ounces) white hominy, drained and rinsed
For the Red Sauce:
- 2 guajillo peppers, seeded and deveined
- 2 ancho peppers, seeded and deveined
- 3 cloves garlic
- 1/2 medium white onion, coarsely chopped
- 1/4 teaspoon dried Mexican oregano
- 1 tablespoon (15 ml) vegetable or canola oil
- Salt, to taste
Garnishes and Serving:
- 1/4 head iceberg lettuce, finely shredded
- 3/4 cup (87.5 g) finely chopped white onion
- 1/4 bunch radishes, thinly sliced
- Dried Mexican oregano
- Corn tostadas or tortilla chips
- Limes, cut into wedges
- Diced avocado
🕒 Preparation Time: 15 minutes
🍳 Cooking Time: 2 hours 45 minutes
🍽️ Yield: 4 servings
Cooking Instructions:
Step 1: Preparing the Soup:
- In a pot, combine water, pork shoulder, spare ribs, onion, and garlic.
- Bring to a boil, then reduce heat to low and simmer, partially covered, for 2 1/2 hours or until meat is tender and falls off the bones. Season with salt during the final stages of cooking.
- While simmering, skim off any foam that forms on the surface.
Step 2: Shredding and Straining:
- Remove pork shoulder and spare ribs from the pot, trim excess fat, and remove bones. Discard garlic and onion from the broth.
- Strain the broth and return it to the pot. Shred the pork and return it to the pot.
Step 3: Crafting the Red Sauce:
- Soak guajillo and ancho peppers in water for 25 to 30 minutes until soft.
- Blend soaked peppers, garlic, onion, oregano, and a half cup of cooking broth until smooth.
- Heat oil in a skillet over medium-high heat, add the sauce and salt, and stir while simmering for about 25 minutes.
Step 4: Combining Sauce and Broth:
- Strain the sauce into the broth, bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in white hominy, season with salt and pepper, and simmer until heated through.
Step 5: Serving and Garnishing:
- Serve pozole in Mexican soup bowls, and provide garnishes separately for each guest to customize their bowl.
Pozole remains a symbol of unity and celebration in Mexican culture, where each spoonful brings people together in the spirit of tradition.
Enjoy a delightful taste of Mexican tradition with red pozole, perfect for an intimate celebration or a cozy family meal.