Pozole Rojo: Red Pozole using canned hominy corn

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.

Start with a pot containing 3 liters of water and add salt.

Set the stove to medium-high heat (4 out of 6).

Add 800 grams of pork (greasy meat for rich broth) to the pot.

Chop 1 whole onion into quarters and add it to the pot.

Add 8 garlic cloves to the pot for flavor.

Wait for the pot to start boiling (about 10-15 minutes).

Remove foam from the broth with a spoon as it starts to boil.

Lower the heat to medium (3 out of 6) and let it boil for about 2 hours until the meat is tender.

Prepare the sauce by chopping chilies (1 guajillo, 1 pasilla) and placing them in a bowl with boiling water for 25 minutes.

Chop 1 onion and add it to the blender along with 6 garlic cloves and the rehydrated chilies.

Add the water used to rehydrate the chilies to the blender.

Add 4-5 tablespoons of powdered ancho chili, 0.5 teaspoons of oregano, and salt to the blender.

Blend everything for 1-2 minutes until smooth.

Heat a pan on medium-high (4 out of 6) and add a couple of tablespoons of canola oil.

Pour the blended sauce into the pan and bring it to a boil, then reduce to low heat and simmer for 20-25 minutes.

Once the meat is tender, remove it from the broth and chop it into small pieces.

Strain the broth to remove garlic and onion pieces for a clearer broth.

Return the strained broth to the pot and add the sauce, mixing well.

Add the chopped pork and 650 grams of canned hominy to the pot.

Let everything boil together to mix flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary