Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pozole rojo. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Pozole Rojo is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Pozole Rojo is something that I’ve loved my whole life. They are nice and they look fantastic.
This pozole rojo, or "red" pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. I made this for my parents, and they loved it. This Mexican pozole recipe is SO cozy and flavorful. Feel free to make your pozole soup recipe with either pork or chicken, and load it up with all of your favorite posole soup toppings!
To get started with this recipe, we must prepare a few components. You can have pozole rojo using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pozole Rojo:
- Prepare 2 lbs boneless pork shoulder meat (cubed)
- Get 5 dried chili ancho
- Take 5 dried chili guajillo
- Get 8 cups chicken broth
- Make ready 2 tbsp canola oil
- Prepare 6 cloves garlic (minced)
- Prepare 1 medium yellow onion
- Prepare to taste Salt
- Get 2 tbsp oregano
- Prepare 2 tsp black pepper
- Take Garnish : cabbage, radishes, avacado, cilantro, lime (optional)
- Take Tostadas
- Take 4-5 cups white hominy, drained
Pozole rojo, red pozole, is about as Mexican a dish as you can get. It is an ancient soup — long predating the conquistadors — and has even been said to have been made with human meat for. Red Pork Pozole soup is my favorite Mexican dish hands down. Pozole is pork or chicken - this recipe calls for pork - and hominy in a mildly spicy guajillo and ancho chile broth garnished with.
Steps to make Pozole Rojo:
- Start by taking the stem of chilis, shake out seeds & place in a bowl.
- Boil water, once hot pour over chilis & put plate over so as to keep the heat & steam trapped with the chilis for 30 mins
- In a skillet, pour oil & sear pork meat. Brown meat turning for about 7-8 mins. Season with tsp of oregano, salt & pepper. Once browned, put in slow cooker with juices & all.
- Pour broth in slow cooker & all the seasonings & 1/2 the onion sliced.
- In the blender put chilis, the other 1/2 of the onion, garlic & 1/2 the water the chilis sat in with about 2 tbsp of salt. Blend well.
- With a mesh colander hold over slow cooker & pour blended chilis into colander. Move around with a spoon so as to get all the chili sauce to leak thru into the slow cooker. Add more hot water to chili sauce as you are moving with spoon if you need to. Once all sauce is thru & all thats left in the colander is the actual chili casings, toss the casings in the garbage. Then stir everything in the slow cooker with a serving spoon to mix.
- Add to slow cooker the hominy & cover. Cook on low for 8 hrs or high for 4 hrs. Garnish with avacado, radishes, cabbage, cilantro or raw onion & serve with tostadas.
Red Pork Pozole soup is my favorite Mexican dish hands down. Pozole is pork or chicken - this recipe calls for pork - and hominy in a mildly spicy guajillo and ancho chile broth garnished with. In central Mexico, every pozole features a different combination of pork and dried chiles, but "I would be confident serving this [version] to a Mexican grandmother," says Rancho Gordo. Want a shortcut to make Pozole Rojo? Use your Instant Pot and a couple of other tips to make an authentic Posole it in a flash!
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