How to make Pozole Rojo con Patitas de Puerco / Step by Step with TIPS ❤️

pork feet

🥗Healthier: chicken feet

💰Cheaper: pork shanks

Chicken feet are lower in fat and still provide gelatinous texture.

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: canned chiles

Fresh chiles can provide a milder flavor while canned chiles are often less expensive.

Welcome to my outdoor kitchen. It's 54 degrees and sunny, perfect for pozole.

I have a 20 quart stainless steel pot on the fire with 5 quarts of water that is starting to boil.

I’m using 3.5 lbs of pork butt, 3.12 lbs of pork shoulder, and 5 lbs of pig's feet cut into pieces.

Add all the meat into the boiling water carefully to avoid splashes.

Ensure there's enough water to submerge the meat, adding 2 more quarts if necessary.

Set the flame to medium-high and cover the pot, letting it boil for 8-10 minutes to remove protein that forms on top.

Grind 1.5 teaspoons of whole cumin and 1.5 teaspoons of black peppercorn.

Add 1.5 teaspoons of Mexican oregano to the ground spices and set aside.

After 8 minutes, remove the protein from the top of the pot with a skimmer until the broth is clear.

Add one large onion cut in half, two sliced garlic bulbs, 10 bay leaves, and the ground spices to the pot.

Stir everything together and cover the pot, cooking for 1 hour without adding salt.

Hydrate 25 guajillo chiles and 2 chiles de arbol in boiling water, covering them to soften for later use.

After an hour, blend the hydrated chiles with 1 cup of the water, 1/3 of a medium onion, 10 garlic cloves, and 3 torn corn tortillas for texture.

Remove the onion and garlic bulbs from the pot after an hour.

Add the blended salsa to the pot, along with more chile water if needed.

Add salt to taste and 5 tablespoons of Better than Bouillon chicken flavor.

Cover the pot and set a timer for 1 hour to cook at a low boil.

Prepare the salsa for topping by heating 2 tablespoons of canola oil in a skillet.

Quickly fry 15 chiles de arbol until they change color, being careful not to burn them.

Add 1/3 of a medium onion to the skillet and sauté until translucent.

Cut 3 Roma tomatoes roughly and smash 10 garlic cloves to add to the skillet after the onions are translucent.

Cooking Techniques

Equipment Needed

Spice Level: