The Mexican cuisine is incomplete without their famous dish Pozole Dojo, which is a traditional Mexican soup made with hominy, meat, and spices.it is a very popular dish and often prepared during holidays and special occasions. Due to the use of dried chili peppers in the recipe, the soup has a dark red color.
The main ingredient of this dish is hominy, which is prepared from corn kernels, they have been treated with an alkaline solution.
This process removes the skin and germ from the kernel, making it easier to digest and providing more nutrients. The meats used in Pozole Rojo can vary, but usually include pork or chicken. The meat is cooked for hours with onions, garlic, and bay leaves until it’s tender and flavorful. Dried chili peppers are used to make the gravy red.
How to serve Pozole Rojo?
Pozole Rojo is a traditional Mexican soup that is usually served during special occasions and celebrations. It is made with hominy, pork or chicken, and a variety of spices that give it its distinctive flavor. If you want to this dish at home, there are a few things you need to keep in mind.
First, make sure your Pozole Rojo is hot when serving. This will ensure that the flavors are fully developed, and the soup is at its best
Second, provide garnishes like chopped onions, cilantro, lime wedges, and radishes for your guests to add to their Pozole Rojo dishes.
Finally, serve your Pozole Rojo with warm tortillas or crusty bread to soak up all the delicious gravy. It can also be accompanied by a light salad or side dish to balance out the rich flavors of the soup. Overall, serving Pozole Rojo requires attention to detail and presentation.
Extras: Chopped Onions, Chopped Cilantro, Sliced Radishes, Sliced Lemons, Shredded Cabbage
Begin by preparing the pork. Heat a large Dutch oven or soup pot over medium-high heat. Add the pork to the pot and cook, stirring occasionally, until browned on all sides.
Remove pork from the pot and set aside. Add the onions to the pot and cook for 2–3 minutes, until softened. Add garlic, oregano, cumin, smoked paprika, and bay leaves and cook for another minute, until fragrant. While the onions and spices are cooking, prepare the chili.
Remove the stems and seeds from the guajillo, ancho, and chili peppers. Roast the chilies in a dry skillet over medium heat for 1–2 minutes on each side, until slightly softened and fragrant.
Place the toasted chilies in a blender along with 2 cups (0.47 l) of chicken broth. Blend until smooth, then strain the mixture through a fine-mesh sieve to remove any remaining solids.
Add the pork back to the pot with the onion and spices. Add the strained chili mixture, along with the remaining 4 cups (0.95 l) of chicken broth. Bring the soup to a simmer and let it cook for 1–2 hours, until the pork is tender.
Once the pork is tender, add the drained and rinsed hominy to the pot. Let the soup simmer for another 15–20 minutes, until the hominy is heated through.
Season the soup with salt and pepper, to taste. Serve hot, topped with chopped onion, chopped cilantro, sliced radish, lime wedges, and shredded cabbage.
Pozole rojo is a delicious and satisfying soup that is perfect for serving to a crowd. The combination of tender pork, hearty hominy, and flavorful broth is sure to please even the pickiest eaters. Give this recipe a try the next time you’re desiring a comforting and delicious meal.
How to store:
Here are some instructions for making ham-and-chicken pozole roja:
Let to cool: Before serving, let the pozole to room temperature. By doing this, condensation that could lead to the pozole spoiling in the pan will be avoided.
Use an airtight container: Pozole should be kept in an airtight container to keep out moisture and air. The pozole will remain more fresh for longer in this manner.
Refrigerate immediately: Pozole needs to be chilled down right after cooking. It can be kept in the fridge for up to four days.
Pozole can be frozen for longer storage if you need to keep it for more than four days. Freeze the pozole for up to three months in an airtight container or freezer bag.
When keeping pozole, make sure to mark the container with the date of manufacturing on the label. You can use this to remember how long something has been in the refrigerator or freezer.
Reheat properly: To make sure pozole is safe to eat, it should be heated to an internal temperature of 165 °F (74 °C). Stirring occasionally, cook in a saucepan over medium heat until thoroughly heated.