Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pozole rojo. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Pozole Rojo is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Pozole Rojo is something that I’ve loved my whole life.
This pozole rojo, or "red" pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. I made this for my parents, and they loved it. This Mexican pozole recipe is SO cozy and flavorful.
To get started with this recipe, we must first prepare a few ingredients. You can have pozole rojo using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pozole Rojo:
- Get 2 lbs boneless pork shoulder meat (cubed)
- Prepare 5 dried chili ancho
- Make ready 5 dried chili guajillo
- Make ready 8 cups chicken broth
- Make ready 2 tbsp canola oil
- Get 6 cloves garlic (minced)
- Make ready 1 medium yellow onion
- Make ready to taste Salt
- Get 2 tbsp oregano
- Get 2 tsp black pepper
- Get Garnish : cabbage, radishes, avacado, cilantro, lime (optional)
- Get Tostadas
- Make ready 4-5 cups white hominy, drained
Want a shortcut to make Pozole Rojo? Use your Instant Pot and a couple of other tips to make an authentic Posole it in a flash! Want a shortcut to make Pozole Rojo? In central Mexico, every pozole features a different combination of pork and dried chiles, but "I would be confident serving this [version] to a Mexican grandmother," says Rancho Gordo.
Instructions to make Pozole Rojo:
- Start by taking the stem of chilis, shake out seeds & place in a bowl.
- Boil water, once hot pour over chilis & put plate over so as to keep the heat & steam trapped with the chilis for 30 mins
- In a skillet, pour oil & sear pork meat. Brown meat turning for about 7-8 mins. Season with tsp of oregano, salt & pepper. Once browned, put in slow cooker with juices & all.
- Pour broth in slow cooker & all the seasonings & 1/2 the onion sliced.
- In the blender put chilis, the other 1/2 of the onion, garlic & 1/2 the water the chilis sat in with about 2 tbsp of salt. Blend well.
- With a mesh colander hold over slow cooker & pour blended chilis into colander. Move around with a spoon so as to get all the chili sauce to leak thru into the slow cooker. Add more hot water to chili sauce as you are moving with spoon if you need to. Once all sauce is thru & all thats left in the colander is the actual chili casings, toss the casings in the garbage. Then stir everything in the slow cooker with a serving spoon to mix.
- Add to slow cooker the hominy & cover. Cook on low for 8 hrs or high for 4 hrs. Garnish with avacado, radishes, cabbage, cilantro or raw onion & serve with tostadas.
It gets it's color from dried chilies. Don't worry it's not spicy at all. If you want you can always halve the recipe. Whatever you do definitely try this pozole rojo recipe. Pozole Rojo is the king of add-ins!
So that is going to wrap it up with this exceptional food pozole rojo recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
