Pozole Rojo, Red Pozole
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5.0
36 reviews
Excellent
Pozole Rojo, Red Pozole
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This is a real-deal, authentic pozole rojo, with no shortcuts. That said, I will offer you substitutions and shortcuts if you want to take them. The singular ingredient you can't be without for pozole is corn, and it can't be sweet corn. No hominy or dried field corn? Don't make this recipe.
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Ingredients
POZOLE
- 3 to 4 cups dried corn for pozole, or 2 30-ounce cans hominy
- 1 tablespoon slaked lime if using dried corn
- 6 quarts water
- 1/2 pig's head, or 3 pounds pork shoulder, cut into chunks
- 1 or 2 pig's feet
- 4 to 6 dried guajillo chiles
- 4 to 6 dried ancho chiles
- salt
- 1 tablespoon dried oregano, Mexican if possible
TOPPINGS
- 3 to 6 key limes, halved, or 3 regular limes, quartered
- 1/2 cup chopped cilantro
- 6 radishes, sliced thin
- 1/2 head cabbage, sliced thin
- 1/2 cup diced hot fresh chiles, or have dried hot chiles at the table
- 1/2 cup chopped white onion
- 2 avocados, diced
- tortilla chips
- More dried Mexican oregano, to taste
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Instructions
PREP THE CORN
- Cover the corn with 6 cups of water, add the slaked lime and bring to a boil. Simmer for 20 minutes, and see if you can bite a kernel in half. If not, keep simmering until you can. When the corn is ready, turn off the heat, stir the pot, cover it and leave it to rest overnight.
- The next morning, drain and rinse the corn under cold water, rubbing the kernels with your hands to remove the slimy seed coat. This should take about 5 to 10 minutes.
- Optional Step: Use a paring knife or your fingernails to nip off the dark bit of each kernel where it attached to the cob.
COOK THE SOUP
- Cover the corn with the 6 quarts of water and bring to a simmer. Let this simmer for 1 hour. Add the pig's head or other pork bits and bring to a full boil. Skim any scum that collects on top of the soup. When you've skimmed it all off, drop the heat to a simmer.
- Stem and seed the dried chiles and tear into large pieces. Put in a bowl and ladle some of the soup over the chiles. Cover the bowl and let sit for 30 minutes. Put everything into a blender and puree. Pour all this into the soup, and clean the blender bowl by ladling more broth into it, so you get every bit of chile goodness. Stir in the oregano.
- Simmer everything until the pork is falling off the bones. Fish it all out and chop. Regular meat you can dice or chop coarsely, but skin, fat and random bits you'll want to mince. It's your call if you want to keep the eyes. I toss them.
- Add salt to taste and simmer until the corn is ready. This process takes quite a while, typically 4 to 6 hours once the pozole hits a simmer.
- To serve, ladle some soup into bowls and have everyone put whatever toppings they want on top.
Notes
- NOTE: Prep time does not include the overnight rest for the corn.
Nutrition Information
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Calories
389kcal
(19%)
Carbohydrates
59g
(20%)
Protein
20g
(40%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
37mg
(12%)
Sodium
331mg
(14%)
Potassium
1396mg
(40%)
Fiber
18g
(72%)
Sugar
22g
(44%)
Vitamin A
9720IU
(194%)
Vitamin C
63.5mg
(71%)
Calcium
99mg
(10%)
Iron
4.5mg
(25%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 59g | 20% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 331mg | 14% |
| Potassium | 1396mg | 30% |
| Fiber | 18g | 72% |
| Sugar | 22g | 44% |
| Vitamin A | 9720IU | 194% |
| Vitamin C | 63.5mg | 71% |
| Calcium | 99mg | 10% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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