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Pozole Rojo Recipe

Cook a delicious Pozole Rojo for 16 de Septiembre
Hector Reyes

Pozole Rojo for 16 de Septiembre 🇲🇽


On September 16 1810, Roman Catholic priest Miguel Hidalgo y Costilla rang his church bell and gave the call to arms that triggered the
Mexican War of Independence.
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One of my favorite things about celebrating El Grito with friends and family is Pozole Rojo, so I’m sharing this recipe inspired by my grandma and my mom.
🛒 Get the full shopping list here:
Ingredients
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Step 1


In a big pot with water, add pork, pepper, bay leaves, onion, garlic and salt until it boils, then cover and reduce heat to a simmer. Let simmer 1 ½ hours or until the meat is done, skimming foam off top as necessary.
After 30 minutes of boiling, add the hominy.
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Pork Backbone or Neckbone or Shank
1.5 lbs
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Pork Tenderloin
1.5 lbs
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Whole pepper
1 tbs
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Bay Leaves
4 leaves
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Green Onions
~5 pieces
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Garlic
1 head
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Salt
1 tbs
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Maiz Pozolero (Hominy)
Two - 25 Oz cans
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Step 2


Remove the stem and seeds from the chiles and let them soak for 20 minutes in boiling water. Blend with salt, pepper and garlic until you have a puree, adding more water as necessary.
Add the chile puree to a hot pan with the pork fat or oil and mix for ~5 minutes.
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Chile Ancho
4 pieces
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Chile Guajillo
4 pieces
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Garlic
2 cloves
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Pork fat or lard
3 tbs
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Step 3


Once the meat is done, take it out and cut it into small pieces. Then strain the broth and save it.
Add back the meat to the broth and add the chile puree, oregano, salt and pepper.
Simmer for at least ~30 min before serving.
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Pozole Broth
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Shredded Meat
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Chile Puree
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Oregano
2 tbs
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Step 4


Serve pozole with radish, cabbage and lime. Use the tostadas on the side.
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Cabbage
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Lime
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Radish
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Tostadas
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Step 5


Enjoy and ¡Que Viva México! 🇲🇽

Tip:


You can replace the pork for chicken or make a vegetarian pozole by replacing meat for mushrooms.






Ingredients
4
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