Pozole Rojo de Puerco

Authentic Pozole Rojo de Puerco Recipe from Mexico

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 1 hour and 10 minutes | Servings: 6

Introduction

Pozole Rojo de Puerco is a traditional Mexican stew that is hearty, flavorful, and perfect for a comforting meal. This dish is made with tender pork, hominy, and a rich red chile broth that is sure to warm you up on a cold day.

History

Pozole has been a staple in Mexican cuisine for centuries, with its origins dating back to pre-Columbian times. It was traditionally made with corn, meat, and various seasonings, and was often used in religious ceremonies. Over time, different regions of Mexico developed their own variations of pozole, with Pozole Rojo de Puerco being one of the most popular versions.

Ingredients

6 boneless country-style pork ribs, trimmed of excess fat, and cut into 1 inch pieces or 2 inches pieces for bone-in meat
4 (14.5 oz (411 g)) cans reduced-sodium chicken broth
2 tbsp vegetable oil
1 large white onion, chopped
6 large garlic cloves, chopped
3 medium carrots, peeled and thinly sliced
2 to 3 tbsp pure ground pasilla or ancho chile
1 to 2 tbsp seasoned chili powder, such as Crown Colony
1.5 tbsp dried oregano (Mexican variety preferred), crumbled
1 tbsp ground cumin
1 tsp dried thyme
0.5 tsp salt
4 (15 oz (425 g)) cans white hominy, drained and rinsed
2 (14.5 oz (411 g)) cans peeled and diced tomatoes
0.5 cup, loosely packed chopped fresh cilantro
1.5 tbsp masa harina (flour for corn tortillas)
finely shredded cabbage
diced avocado
fresh lime wedges

How to prepare

Place the pork pieces in a medium-sized heavy pan.
Add 1 can of chicken broth and 1 cup of water.
Bring the mixture to a boil over medium heat.
Reduce the heat to low, cover the pan, and cook the meat until it becomes tender, which should take about 40 minutes.
Keep the meat in the broth, away from heat.
If the pork is on the bone, you may remove the meat from the bone, if desired, once it has cooled enough to handle.
Set aside the meat and discard the bones.
In a large heavy pot, heat the oil and fry the onion for 2 minutes.
Add the garlic and cook, stirring, until the onions and garlic have softened, which should take 2 to 3 minutes.
Add the carrots, ground chile, seasoned chili powder, oregano, cumin, thyme, and salt.
Cook, stirring, for 30 seconds.
Add the remaining chicken broth, hominy, tomatoes, cilantro, masa harina, and the reserved pork with its broth.
Bring the mixture to a boil and cook over medium-low heat, covered, for 25 minutes to allow the flavors to blend.
Adjust the salt, if needed.
Serve the pozole in shallow soup plates garnished with shredded cabbage and avocado.
Pass the lime wedges at the table.

Variations

For a spicier version, add more ground chile or diced jalapeños.
Substitute the pork with chicken or beef for a different flavor profile.
Add additional vegetables such as bell peppers or zucchini for added nutrition.

Cooking Tips & Tricks

For a richer flavor, you can roast the chiles before grinding them into a powder.

- Make sure to cook the pork until it is tender to ensure a melt-in-your-mouth texture.

- Adjust the seasonings to your taste preferences, adding more or less chili powder depending on your spice tolerance.

Serving Suggestions

Serve Pozole Rojo de Puerco with warm tortillas, diced avocado, fresh lime wedges, and a sprinkle of chopped cilantro for a complete and delicious meal.

Cooking Techniques

Slow cooking the pork in broth ensures a tender and flavorful meat.

- Simmering the stew for an extended period of time allows the flavors to meld together for a rich and delicious dish.

Ingredient Substitutions

If you can't find pasilla or ancho chile powder, you can use regular chili powder as a substitute.

- If you don't have masa harina, you can thicken the stew with a cornstarch slurry.

Make Ahead Tips

Pozole Rojo de Puerco can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve Pozole Rojo de Puerco in shallow soup plates garnished with shredded cabbage, diced avocado, and fresh lime wedges for a colorful and appetizing presentation.

Pairing Recommendations

Pair Pozole Rojo de Puerco with a side of Mexican rice, refried beans, or a fresh green salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers of Pozole Rojo de Puerco in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Pozole Rojo de Puerco contains approximately 350 calories.

Carbohydrates

Each serving of Pozole Rojo de Puerco contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pozole Rojo de Puerco contains approximately 15 grams of fats.

Proteins

Each serving of Pozole Rojo de Puerco contains approximately 25 grams of proteins.

Vitamins and minerals

Pozole Rojo de Puerco is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains wheat (from masa harina) and may contain traces of gluten.

Summary

Pozole Rojo de Puerco is a nutritious and satisfying dish that is high in protein and low in carbohydrates. It is a great option for a balanced meal.

Summary

Pozole Rojo de Puerco is a delicious and comforting Mexican stew that is perfect for a cozy meal. With its rich flavors and hearty ingredients, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a hot summer day in Mexico, and I was visiting my dear friend Rosa. She had invited me over for lunch, promising to make her famous Pozole Rojo de Puerco. I had never tried this traditional Mexican dish before, and I was eager to learn how to make it.

As soon as I walked into Rosa's kitchen, I was greeted by the savory aroma of simmering pork and chilies. The scent wafted through the air, tantalizing my taste buds and making my stomach growl in anticipation. Rosa welcomed me with a warm hug and a mischievous twinkle in her eye.

"Today, mi amiga, I will teach you the secret to making the best Pozole Rojo de Puerco in all of Mexico," she said, her voice filled with excitement.

I followed Rosa as she moved around the kitchen, gathering ingredients and preparing the dish. She explained each step of the recipe to me, sharing stories of how she had learned to make Pozole from her own grandmother many years ago. As she chopped onions, garlic, and tomatoes, she told me about the history of the dish and its significance in Mexican culture.

"Pozole is more than just a soup, it is a symbol of family and tradition," Rosa explained. "It is often served at special occasions and celebrations, bringing people together to share a meal and create lasting memories."

As the Pozole simmered on the stove, Rosa added the final touch - a handful of dried chilies that she had soaked in hot water and blended into a rich, velvety sauce. The deep red color of the broth was mesmerizing, and I could almost taste the spicy, smoky flavor just by looking at it.

Finally, the moment of truth arrived. Rosa ladled the Pozole into bowls, topping each one with a generous heap of shredded pork, crunchy radishes, fresh cilantro, and a squeeze of lime. The aroma was intoxicating, and I couldn't wait to dig in.

With a spoon in hand, I took my first bite of Rosa's Pozole Rojo de Puerco. The flavors exploded on my tongue - rich and savory, with a hint of heat from the chilies and a burst of freshness from the toppings. It was like nothing I had ever tasted before, and I knew that I had to learn how to make it myself.

After lunch, Rosa graciously shared her recipe with me, writing it down on a piece of paper so that I could recreate it at home. I thanked her profusely, promising to make Pozole for my own family and friends to enjoy.

Over the years, I have cooked Rosa's Pozole Rojo de Puerco many times, tweaking the recipe here and there to suit my own tastes. I have shared it with friends and neighbors, who have all raved about its deliciousness. Each time I make it, I am transported back to that hot summer day in Mexico, learning from Rosa and savoring the flavors of tradition and friendship.

Now, whenever I make Pozole, I think of Rosa and the joy she brought into my life through food and friendship. I am grateful for the memories we shared and the bond we formed over a steaming bowl of Pozole Rojo de Puerco. And I know that this recipe will continue to be a cherished part of my culinary repertoire for years to come.