Ingredients package for pozole

Ingredients:

Pozole for 4 people:

480 grams of dried corn
500 grams of pork (pork shoulder or leg), cut into pieces
1 large white onion, halved
4 cloves of garlic
Salt to taste

For the red broth:

4 dried guajillo chiles , deseeded and deseeded
2 dried ancho chilies , deseeded and deseeded
3 medium tomatoes
1/2 white onion
3 cloves of garlic
A pinch of ground cumin
A pinch of dried oregano
Salt to taste

To serve:

Finely chopped lettuce
Sliced radishes
Finely chopped red onion
Dried oregano
Lemons cut into quarters
Tostadas or tortilla chips

Directions:

Wash the dried corn hominy in a colander under cold water until the water runs clear. Then place it in a large pot with enough water to cover and bring to a boil. Reduce heat and cook over low heat for about 1.5 to 2 hours or until corn is tender. Add salt to taste in the last 30 minutes of cooking time.
While the corn is cooking, rinse the pork and place it in a large pot. Cover with cold water and add half an onion, 4 cloves of garlic and salt to taste. Cook the meat over medium heat until tender and cooked through. This may take about 1 hour or longer depending on the type of meat. Then remove the onion and garlic.
Meanwhile, prepare the red broth. Toast the guajillo and ancho in a hot pan or on a comal until fragrant. Then soak them in hot water for about 15-20 minutes or until soft.
In a blender, add the drained chilies, tomatoes, half an onion, 3 cloves of garlic, cumin, oregano and salt to taste. Add enough water to make a smooth and even mixture.
Strain the red sauce through a fine sieve to remove any residue.
In a large skillet, heat some oil over medium heat and pour in the strained red sauce. Cook the sauce, stirring occasionally, until it thickens and changes color, about 10 minutes.
Once the corn is cooked and tender, add the cooked pork along with some of the broth from cooking the meat. Cook everything together for a few minutes to let the flavors meld.
Serve the pozole in large bowls and pour the hot red sauce over it.
Serve with finely chopped lettuce, radishes, red onion, oregano, lemon and tostadas or tortilla chips.

Bon appetit! Enjoy your delicious Mexican red pozole!

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Collection: Recipes with chicken

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Pozole Rojo

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