Red Pozole

Red Pozole is flavored with a sauce based on dry red chili peppers. To add viscosity and richness to the soup, cooks use meat with bones and connective tissues, like pig’s feet or knuckles, which require long and slow cooking. For lighter versions of soup, a pork shoulder or butt is preferred. There are two established ways to use it when making this soup: 1) slowly cook dry hominy first and use the broth as a base, and 2) cook pork to make a broth and add cooked hominy to the soup at the end. Toppings are my favorite part of this soup. Some authors refer to pozole as a “soup-salad” because so many raw ingredients are added to a hot bowl of soup right before eating it. The ritual significance of pozole transformed into a custom of serving it on some holidays and special occasions. It’s a typical communal food all over Mexico and in Mexican communities worldwide.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare dry chili peppers. Remove stems, veins, and seeds. Cut them into small pieces, and quickly toast them on a hot, dry skillet, stirring. (For more portions of this soup, roast dry chiles in hot 350F for 5 minutes.) Place toasted chili peppers in a blender jar, and pour about a cup of hot water over. Make them submerge by pressing down. Leave for 20-25 minutes to reconstitute.

Step 2

Dice onion and garlic.

Step 3

Cut pork into ~2-inch cubes. Heat oil (or pork fat) in a heavy skillet over high heat. Cook every batch separately for about 1 minute, constantly stirring, until the pork surface becomes white.

Step 4

Add onions and garlic and continue cooking for another 2 minutes, stirring. Add water or stock, oregano, cumin, season with salt and pepper. Bring to boiling, reduce the heat to low, and let simmer for about 20 minutes.

Step 5

Blend chili peppers with their water and add the puree to the soup. Stir and continue simmering for another 10 minutes or until pork is fork-tender.

Step 6

Prepare soup toppings. Thinly slice radishes, jalapeno, scallions, lime or key lime, chiffonade cabbage leaves, and pick cilantro leaves.

Step 7

Add canned posole (hominy corn kernels) when pork is tender and bring the soup to final boiling. Serve toppings separately, buffet style, to be stirred into the bowl of hot soup individually.

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