Recipe : Red Pozole
January is officially soup and stew season in my house. It’s super cold outside and my body and mind need more comfort. I have always had the same warm soups or chili in rotation for years until I met me husband. He can literally make a soup out of anything. We’ve enjoyed Caldo de Pollo, Caldo de Res and now one of my absolute warm weather favorites is Pozole. Daniel has always made Red Pozole New Year’s Eve since it’s a Mexican tradition for him. I decided to be una buena esposa and make the family Pozole all by myself. So here we go—I’m sharing the recipe with you all.
Let me first sort of tell you what Pozole is! Pozole is a traditional stew made with tender meat and hominy in a savory and comforting chile broth. It seems that there are many different variations to pozole. One thing remains the same, It’s often served at celebrations such as birthdays, Christmas, New Years and other holidays. Funny story, I was surprising Daniel for NYE by making the pozole. I had made a cooking resolution to learn how to cook more of his cuisine. I found a lovely channel on YouTube, Abuelita’s Kitchen that guided me through. I didn’t want him to know so I had to shop for the ingredients on my own. I asked the butcher in the store what meat he suggested I use. There were so many suggestions—chicken, chicken and pork, pig feet and the list went on and on. I trusted myself and remembered that Daniel likes using pork neck bones. I can get jiggy with that— I grew up eating neck bones. Back to the recipe, pozole is so easy to make and really satisfying. I want to say to avoid any stress in preparing this meal and sourcing ingredients, visit a Latino grocery store or if in Memphis the International Farmers Market on Winchester.
WHAT YOU'LL NEED
1-3 lbs pork meat (neck bones are perfect) or your meat of choice
1 large can of Hominy
3 Garlic Cloves
5 dried Guajillo chiles
5 dried California Chiles
2 tablespoonsful of Sabor de Res Seasoning (Kroger or International Grocery)
2 bay leaves
1. Clean and rinse your meat.
2. Place the meat in pot with water and add salt as desired.
3. Add 2 garlic cloves and 3/4 of an onion to meat. Cover and let boil for 1 &1/2 hours or until meat is soft.
4. While your meat is cooking, devein and remove seeds from the chiles and then cover them with water and boil.
5. While the meat is cooking and the chiles are boiling, prepare your toppings.
finely shredded cabbage
fresh lime juice
thinly sliced radishes
diced red or white onions
hot sauce (if it’s not spicy enough for your liking)
6. Place your chiles, one garlic clove, and salt to your liking (about a handful) in a blender and add a bit of water just to cover. Blend until you have a liquid consistency.
7. Boil a pot of water on the side. When the meat is ready, add the water to the pot. Be sure to add boiling water and not cold to allow the meat to continue cooking.
8. Drain the water from the can of hominy and add to the pot of meat.
9. Add the blended chile mixture along with Sabor de Res and Oregano ( taste to see if it is seasoned to your taste).
10. Allow to cook for an additional 15-20 minutes so the seasoning, chile and meat can cook together.
SERVE & ENJOY!
If you make this recipe, I’d love to know how you like it. Leave a comment below and tag me on Instagram @andreafenise #eatingwithfenise