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Enjoy a delicious pozole – a Mexican stew with white corn and pork.
- Ca. 5 timer
- 6-8 pers.
Pozole rojo is a traditional Mexican soup with deep historical roots dating back to pre-Columbian times. Originally, the dish was prepared by the Aztecs and other indigenous peoples as a ritual food, often associated with religious ceremonies. It was made with hominy (alkaline treated corn kernels) and meat. Since Spanish colonization, it was made with pork.
Over time, pozole developed into an important part of Mexican cuisine, and pozole rojo – the red version with dried chilies like guajillo or ancho – is especially popular in southern and central Mexico. Often served on festive occasions such as Independence Day or family celebrations, it symbolizes both tradition and community.
Ingredienser
- 1 can of corn for pozole
- 1 kilo neck fillet or 1 shank, or any other meath with bones
- 6 guajillo chilies
- 6 ancho chilies
- 1 medium onion
- 4 large garlic cloves
- 4 small bay leaves
- Mexican oregano
- Lime
- Radishes
- Piquin powder – lime
- Salad
How to proceed
Side dishes
- Rinse the corn kernels and remove the dark part that binds the corn kernels to the cob; it is important to do this because otherwise the corn kernels will not open.
- Cook the corn with a medium onion and a whole garlic, both halved, in a pot of water that covers the corn by about 10 centimeters.
- If more water is needed along the way, this should always be warm.
- When the corn starts to open, we add the meat in pieces, the bay leaves and salt.
The sauce
- Open the chilies lengthwise and remove the stem and seeds. Rinse and place in boiling water for about 15 minutes until soft.
- Pour them into the blender with 6 garlic cloves, half an onion, oregano and salt as needed.
- Strain the salsa from the chiles and pour it into a pan with a little oil, stirring constantly. Let it cook over low heat for about 15 minutes.
- When the meat is soft, add the salsa to the pan and simmer for another 20 minutes.
- Remove the meat from the pan and shred it roughly, put it back in the pan and the pozole is ready to serve.
Serving
Pozole Rojo is served in a deep bowl and sprinkled with finely chopped onion, thinly sliced radishes, finely chopped lettuce and Mexican oregano, which is crushed in your hands before sprinkling over the pozole. And finally a few (or many) drops of lime juice and piquin powder-lime.
TIP: serve with crispy Tosdados.
Buen provecho!
