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Over the years, so many of you have asked when I would share my red pozole recipe. That day, I’m happy to say, has finally come. My Green Pozole with Chicken recipe has been a perennial favorite here at Mama Latina Tips, so you might be surprised to know that for me as a child, pozole meant red pozole first.
In fact, red pozole was such a staple in my hometown, a family could go out any night and find it for sale in the calle. Even still, my grandma used to make it for our family herself. It smelled so good. I used to hold my bowl and breathe it in for a few minutes before taking the first spoonful.
Pozole is perfect for a large family or any other group gathering. Folks can serve themselves and customize their toppings. It’s satisfying and the garlic, onions, and smokey guajillo chiles make the house smell great. Just be sure to reserve some leftovers in the fridge for the next day, it’s even better when you heat it up on day two.
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What makes this pozole red are the guajillo chiles, you can find them in the spice aisle of the supermarket, or sometimes in the produce department. Sometimes you’ll find them in a bag, sometimes in bulk. If you have a Mexican market close by, I’m sure you can find them there. Guajillo chiles are dry, long, with a soft, burgundy colored skin. They are medium to low on the heat scale, but they are full of flavor.
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Red Pozole Recipe
Makes approx. 20 bowls
Prep time: 18 minutes
Start to finish: 2 hours 25 minutes
- 4-5 pound pork shoulder with at least one large bone and some skin, washed, and cut into 4-inch squares. It ok to leave bones with some meat on them.
- 6 1/2 quarts of water + 3 cups
- 3 bay leaves
- 15 garlic cloves, peeled, divided
- 1 large onion, peeled, divided
- 8 guajillo peppers
- (optional) 6 dried chiles de árbol *
- 1 x 6 lb 9 oz can of hominy
- 1 tablespoon dry oregano
- 3 tablespoons salt
- 2-3 heads romaine or iceberg lettuce
- 1-2 bunches of radish
- 1-2 white onions
- 5-6 limes or lemons
- 2 bags of tostadas
* A note about chiles: chiles guajillos give a smoky flavor to the broth, but are not spicy-hot. If you like spicy pozole, I would recommend either adding chiles de árbol (you can add as many as you like, I would start with 6), or preparing a spicy chile de árbol salsa and adding it to your bowl at serving.
Place meat into a big pot (I like to use the pot I use for tamales), pour in 6 1/4 quarts of water, bay leaves, 6 garlic cloves and half an onion. Cover and bring to the boil over high heat. Then, lower the temperature to medium high and let it cook at a medium boil for 1 – to 1 1/2 hours or until meat is cooked and tender.
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While meat is cooking, prepare the sauce, clean the hominy, and prep garnishes: Pour 3 cups water into a separate pot to boil. Remove stems and seeds from guajillo peppers and chiles de árbol (if using them). Don’t be afraid to cut them in half or in pieces if it is easier. Put them in a deep bowl and add the rest of the garlic cloves and onion. Pour the 3 cups of boiling water over them, cover and let it rest for at least 30 minutes. You can leave them in the water until you are ready to make the salsa.
Wash the hominy kernels really well and leave them in a colander to drain.
Wash and slice the lettuce and radishes. Chop onions.
About 5-10 minutes before meat is ready, pour the hydrated chiles, garlic, and onion with the water into a blender. Add oregano and salt and mix until smooth. Set aside.
When meat is cooked, remove it from the broth with a slotted spoon, but leave the bones in the pot. Remove the bay leaves and any pieces of onion and garlic you happen to find, but don’t stress too much if you cannot get them all out.
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Add hominy and sauce from blender, stir with large spoon. Cover and cook over high heat until boiling again. Then, lower temperature to medium high and let it cook for another 20 minutes. Let rest for 5 minutes.
While hominy is cooking in the broth, shred the pork, and chop a piece of the pork skin in small pieces, then add the meat back to the pot.
Top each bowl of pozole with mounds of lettuce, chopped onion, radishes and a generous squeeze of lime or lemon.
Serve with tostadas.