Red Posole Recipe (Pozole Rojo)
Today we are making a big pot of Mexican Pozole Rojo (or Red Posole), my friends. Would you care for a bowl? If you love soup, this is going to be your new favorite. It is pure comfort in a bowl, and perfect for spicy food lovers who enjoy big, bold flavors. Most of the time is spent waiting for the stock to cook. The rest is mostly chopping and putting it all together. This is a red posole version of the dish, Pozole Rojo, where a flavorful sauce made from red chilies is added to the soup base. It takes a bit of time to make it at home, but it’s easy to do once you break it down into the following steps: This is how I like to make mine. Let’s talk about how to make pozole rojo (red posole), shall we? Boom! Done! Your pozole rojo is ready to serve. Easy enough to make, isn’t it, once you break down the steps? Get your toppings ready! Skim the fatty foam that rises to the top of the pot periodically. Remove the pork from the pot and shred it with forks. You can shred it finely or keep it more chunky, to your preference. Cover the shredded meat and set aside.
MAKE THE SALA ROJA (RED SAUCE)
While the pozole stock is cooking, toast the ancho peppers and guajillo peppers in a hot pan 1 minute per side at medium-high heat, or until they puff up slightly and darken in color. This helps to release the oils from the dried red chiles and develops more flavor in your final red sauce. Cool, then remove the pepper stems and seeds. Transfer the soaked peppers, onion, garlic, Mexican oregano, thyme, cumin, and salt and pepper to a food processor with 1 cup of the soaking liquid. Process until smooth. Some of the tougher bits might remain from processing the sauce, so it is best to remove them, though you don’t have to strain if you don’t want to. Set aside until ready to use. Simmer for 10 - 15 minutes more to heat through. You are now ready to serve! Are you getting excited? That’s it, my friends. I hope you enjoy this pozole rojo recipe. Mexican red posole is so good! Let me know if you make it. I’d love to hear how it turned out for you, and what toppings you chose for yours. I find it easier to find ham hocks at my local store, though also consider pork neck, pork shank, or pork ribs. You can make this dish with pork shoulder alone. It’s still quite delicious. Dried Hominy Option. If making your pozole rojo with dried hominy instead of canned, cover with water and soak the dried hominy overnight, then cook it per your packaging instructions before using. Canned Hominy can usually be found in the Mexican or International section of your local grocery store. You can also freeze it for 2-3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mexico: The Cookbook (affiliate link, my friends!) Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!) Authentic Mexican, by Rick Bayless (affiliate link, my friends!)
