Red pozole recipe

 

Christmas at house has always been about two things: food and family.


From the moment we wake up until around 6pm, parents and siblings are in the kitchen making goodies like tamales, empanadas, pozole, menudo, bunuelos, ponche, and so much more! We're going to share some recipes for you.

Red Pozole

Ingredients.

Dried chiles like guajillo chiles, ancho chiles and arbol chiles.
Chocolate: there is one known as chocolate abuelita.
Hominy: is a type of maize that’s been soaked and treated with lime.
Pork shoulder
Broth: chicken, beef or veggie will work.
Spices : cumin, chili powder, oregano, salt, black pepper, freshly minced garlic

How to make:

Make the red chile sauce. First, rehydrate the dried chiles by placing them in a large bowl with 3 cups of hot water. Cover the bowl with a plate and let them soak for about 20 minutes to soften them up. Add the chiles, the water they were soaking in, salt, garlic, Mexican chocolate, cumin powder and chili powder into a large blender. Blend until completely smooth.


Sear the pork. In a large Dutch oven or pot over medium-high heat, add in a little oil and sear the pork on all sides until beautifully browned.


Simmer and cook. Add in the red chile sauce and the chicken broth. Scrape the bottom of the Dutch oven to loosen up any of those brown bits from searing the pork and then bring the pot to a boil. Reduce heat to a low simmer, cover and cook for 2 to 3 hours, until the pork is fall-apart tender.

Add the hominy. Uncover the pot and shred the pork with a large fork. It should shred and fall apart very easily. Add in the hominy and dried oregano. Bring to a boil and remove from heat. Serve.