Pozole Rojo
Pozole Rojo

Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pozole rojo. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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.

Pozole Rojo is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Pozole Rojo is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have pozole rojo using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pozole Rojo:
  1. Prepare soaked peppers
  2. Make ready 6 Guajillo Peppers
  3. Prepare 1/2 cup apple cider vinegar
  4. Take 2 cup water
  5. Get cabbage, lettuce, cilantro and/or peppers - optional
  6. Get main
  7. Take 1/4 cup lard
  8. Get 5 lb Pork Butt Shoulder
  9. Take 2 red onions chopped
  10. Take water
  11. Get 1 tsp cumin
  12. Make ready 2 tbsp Mexican Oregano
  13. Get 1 tbsp Italian Seasoning
  14. Make ready 1 tbls heaping beef bullion
  15. Make ready salt and pepper
  16. Get 1 number 10 can of white hominy

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 de Res, Mexican Red Pozole is a chili & hominy infused beef stew. 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.

Steps to make Pozole Rojo:
  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 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. It dates all the way back from the Aztec times in Mexico, but. This red pozole, or posole rojo, is made with hominy, pork or chicken, and chiles and is a Mexican classic. 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.

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