Pozole Rojo
Pozole Rojo

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pozole rojo. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Pozole Rojo is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Pozole Rojo is something which I’ve loved my entire 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 begin with this recipe, we have to first prepare a few ingredients. You can cook pozole rojo using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pozole Rojo:
  1. Take soaked peppers
  2. Make ready 6 Guajillo Peppers
  3. Prepare 1/2 cup apple cider vinegar
  4. Get 2 cup water
  5. Prepare cabbage, lettuce, cilantro and/or peppers - optional
  6. Take main
  7. Prepare 1/4 cup lard
  8. Make ready 5 lb Pork Butt Shoulder
  9. Get 2 red onions chopped
  10. Prepare water
  11. Take 1 tsp cumin
  12. Make ready 2 tbsp Mexican Oregano
  13. Get 1 tbsp Italian Seasoning
  14. Take 1 tbls heaping beef bullion
  15. Take salt and pepper
  16. Make ready 1 number 10 can of white hominy

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:
  1. Cut of the stems of the dried peppers. Place in microwave with vinegar and water. Set on high for 4 minutes. Place ingredients into a blender and liquify. Add more water if necessary.
  2. Cut pork into 1 to 2 inch cubes. Heat lard in a heavy bottom pot or dutch oven. Brown pork and add onions.
  3. Add blended peppers, seasonings and water to cover the pork by 2 inches. Brink to a slow boil. Reduce heat to a very low simmer and cook for 5 to 6 hrs until the pork is very tender.
  4. Add drained hominy and cook for another hour. Add more water if needed.
  5. Place cabbage or lettuce, cilantro and diced peppers in a bowl if desired. Pour stew on top.

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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