Pozole Rojo

It’s hard to claim this as the one “authentic” pozole recipe, as every region in Mexico has its own version. But this recipe is as close to perfect as it gets!

Ingredients:

For the Pozole

• 8 lb pork butt

• 1 large onion

• 1 head of garlic

• 1 tsp black pepper

• 1/2 tsp coriander seeds

• 1/2 tsp allspice

• 1 tsp cumin seeds

• 5 bay leaves

• 2 tsp salt for every pound of meat

• 1 (110 oz) can of hominy

For the Enchilada Sauce

• 6 guajillo peppers

• 2 ancho peppers

• 4 chiles de árbol

• 5 garlic cloves

• 1/4 onion

• 1/4 tsp cumin seeds

Toppings

• Shredded lettuce or cabbage

• Sliced radishes

• Fresh lime wedges

Preparation:

1. Prepare the Meat: Cut the pork butt into medium-sized chunks, including the thick layer of fat. Remove most of the meat from the bone and add everything (including the bone) to a large pot. Cover with water and add the whole garlic head and onion. Place the spices (black pepper, coriander seeds, allspice, cumin seeds, and bay leaves) in a cheesecloth or tea ball for easy removal, then add to the pot along with the salt.

2. Cook the Meat: Bring the pot to medium heat and cook for about 20 minutes.

3. Make the Enchilada Sauce: In a small pot, add the dried peppers, garlic cloves, and onion. Cover with water and cook for 15 minutes or until the peppers are tender. Blend the mixture thoroughly, then strain it through a fine sieve to remove any solids, leaving only the pulp. Set aside.

4. Skim and Remove Spices: Use a spoon or skimmer to remove any foam or impurities from the surface of the pot. Remove the cheesecloth or tea ball with the spices, then discard. Take the cooked onion from the pot, add it to a blender along with the softened garlic cloves, blend until smooth, and return the mixture to the pot.

5. Combine and Season: Add 3 cups of the prepared enchilada sauce to the pot. Rinse the hominy thoroughly until the water runs clear, then add it to the pot. Reduce the heat to low, adding more water if needed to achieve the right consistency. Adjust the seasoning to taste, adding more salt or even a bit of chicken bouillon if desired.

6. Serve: Ladle the pozole into bowls and top with shredded lettuce or cabbage, sliced radishes, and a squeeze of fresh lime. Serve with tostadas or totopos on the side.

Enjoy this deliciously rich and flavorful Pozole Rojo!

NoWayJoseCuisine
Pozole Rojo

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