Recipe: Oishi Pozole Rojo For Vegan's Friend

Pozole Rojo. 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.

The flavor of this pozole rojo is especially rich and robust from the addition of the homemade roasted red chile sauce, the smoked paprika and the. Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion. Pozole Spanish pronunciation: [po'sole] (from Nahuatl languages: pozoll , meaning "Cacahuazintle"), is a traditional soup or stew from Mexican cuisine. You can Have Pozole Rojo using 16 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pozole Rojo

1. It's of soaked peppers.
2. Lets Go Prepare 6 of Guajillo Peppers.
3. Lets Go Prepare 1/2 cup of apple cider vinegar.
4. It's 2 cup of water.
5. What You needis of cabbage, lettuce, cilantro and/or peppers - optional.
6. It's of main.
7. Lets Go Prepare 1/4 cup of lard.
8. What You needis 5 lb of Pork Butt Shoulder.
9. Lets Go Prepare 2 of red onions chopped.
10. It's of water.
11. It's 1 tsp of cumin.
12. It's 2 tbsp of Mexican Oregano.
13. What You needis 1 tbsp of Italian Seasoning.
14. It's 1 of tbls heaping beef bullion.
15. Lets Go Prepare of salt and pepper.
16. Lets Go Prepare 1 of 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.

Pozole Rojo step by step

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..

Pozole rojo, or red pozole, gets its name from the red chiles that dominate its chile sauce: ancho and guajillo. White pozole omits the chile sauce to make a milder soup. 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. Pozole rojo dates all the way back to Aztec times. Here's a rich, comforting version you can make at And the first one was the pozole rojo.