Pozole Rojo Recipe + I Hated Soup as a Kid Until My Mom Made Pozole into a Tostada

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is lower in fat and calories, while pork shoulder is more affordable.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: canned chili

Bell peppers provide a milder flavor and are lower in calories, while canned chili can be more budget-friendly.

Dry brine the pork overnight with salt and pepper.

Let the pork rest at room temperature for at least 30 minutes before cooking.

Prepare the chili peppers by cutting off the stems and removing the seeds.

Slice the onion and set it aside.

Heat olive oil in a steep-sided pan.

Add a pinch of salt to the onions to help them sweat and cook until tender and translucent.

Add garlic to the onions and cook until caramelized.

Toast the chili peppers in the pan with the onions and garlic until aromatic, being careful not to overcook them to avoid bitterness.

Pour boiling water over the toasted chili peppers and let them steep for about 20 minutes until tender.

Blend the steeped chili mixture with nor chicken powder and salt until smooth.

Sear the dry-brined pork on all sides in a hot pan until golden brown.

Transfer the seared pork into a large pot and cover with chicken stock.

Cook the pork gently, avoiding a boil, until tender, adjusting cooking time based on the size of the meat pieces.

Add half an onion and a whole head of garlic (peeled) to the pot for additional flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary