Pozole rojo, a hearty and flavorful Mexican stew, is a dish deeply rooted in tradition and cherished for its rich flavors and comforting warmth. Here’s a simple guide to preparing pozole rojo that will transport your taste buds to the heart of Mexico.
Ingredients You’ll Need:
- Hominy (105 oz canned)
- Pork shoulder or chicken thighs/chicken legs
- 6 dried chilies guajillo
- Knorr Bouillon Chicken
- 1 Onion
- 6 Garlic cloves
- 3 tomatoes
- Bay leaves
- Mexican oregano
- Salt
- Toppings: shredded cabbage, radishes, lime wedges, and chopped onion
Step 1: Prepare the Hominy Drain and rinse the hominy before using and transfer to a large pot. Add 105 oz of water, the Knorr Bouillon Chicken, 1/2 the onion, the garlic and salt to taste.
Step 2: Prepare the Meat In a large pot, place the pork shoulder or chicken along with chopped onion, garlic cloves, bay leaves, and a pinch of salt. Cover with water and bring to a boil. Reduce heat and simmer until the meat is tender and cooked through, skimming off any foam that rises to the surface.
Step 3: Make the Red Chili Sauce While the meat is cooking, prepare the red chili sauce. Remove the stems and seeds from the dried chilies. In a pot, place the chilies, 3 tomatoes and bring them to a boil. Once boiled, blend the chilies with garlic, onion, Mexican oregano, and a pinch of salt until smooth. Strain the sauce to remove any visible chili pieces for a smoother texture.
Step 4: Combine and Simmer Once the meat is tender, remove it from the pot and shred it into bite-sized pieces. Return the shredded meat to the pot along with the prepared hominy and red chili sauce. Stir to combine and simmer for an additional 20-30 minutes to allow the flavors to meld together.
Step 5: Serve and Garnish Ladle the pozole into bowls and garnish with shredded cabbage, sliced radishes, onion, and lime wedges. Serve hot alongside tostadas for a complete and satisfying meal.
Step 6: Enjoy the Fiesta! Gather your loved ones around the table and savor the vibrant flavors of homemade pozole rojo. Whether it’s a festive celebration or a cozy night in, this traditional Mexican stew is sure to delight all who taste it.
With this simple recipe, you can bring the warmth and flavors of Mexico into your own home. So roll up your sleeves, gather your ingredients, and get ready to experience the joy of cooking pozole rojo from scratch!
Pozole Rojo
Ingredients
- Hominy 105 oz canned
- Pork shoulder or chicken thighs/chicken legs
- 6 dried chilies guajillo
- Knorr Bouillon Chicken
- 1 Onion
- 6 Garlic cloves
- 3 tomatoes
- Bay leaves
- Mexican oregano
- Salt
- shredded cabbage
- radishes
- lime wedges
Instructions
- Prepare the Hominy Drain and rinse the hominy before using and transfer to a large pot. Add 105 oz of water, the Knorr Bouillon Chicken, 1/2 the onion, the garlic and salt to taste.
- Prepare the Meat In a large pot, place the pork shoulder or chicken along with chopped onion, garlic cloves, bay leaves, and a pinch of salt. Cover with water and bring to a boil. Reduce heat and simmer until the meat is tender and cooked through, skimming off any foam that rises to the surface.
- Make the Red Chili Sauce While the meat is cooking, prepare the red chili sauce. Remove the stems and seeds from the dried chilies. In a pot, place the chilies, 3 tomatoes and bring them to a boil. Once boiled, blend the chilies with garlic, onion, Mexican oregano, and a pinch of salt until smooth. Strain the sauce to remove any visible chili pieces for a smoother texture.
- Combine and Simmer Once the meat is tender, remove it from the pot and shred it into bite-sized pieces. Return the shredded meat to the pot along with the prepared hominy and red chili sauce. Stir to combine and simmer for an additional 20-30 minutes to allow the flavors to meld together.
- Serve and Garnish Ladle the pozole into bowls and garnish with shredded cabbage, sliced radishes, onion, and lime wedges. Serve hot alongside tostadas for a complete and satisfying meal.