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Growing up watching my abuela make pozole rojo was pure magic! Now I'm sharing her treasured recipe that's been warming our family gatherings for generations. This isn't just soup it's a celebration in a bowl! Rich red chile broth, tender chunks of pork, and hearty hominy come together to create something truly special. Top it with crisp cabbage, radishes, and a squeeze of lime, and you'll understand why this dish holds such a special place in Mexican kitchens.
What Goes In The Pot
- For That Amazing Broth: 2 pounds of pork shoulder cut into chunks, 10 cups water, a big yellow onion cut in quarters, 6 cloves of garlic, a couple of bay leaves, salt and chicken bouillon for extra flavor.
- The Soul of The Dish Our Chile Sauce: 4 dried guajillo chiles, 2 dried ancho chiles, some árbol chiles if you like it spicy, a splash of oil, tomato sauce, ground cumin and oregano, a touch of white vinegar.
- Can't Forget: Two big cans of white hominy, salt, and pepper to taste.
All The Fresh Toppings
The toppings aren't just garnish they're essential! Grab some fresh cabbage and slice it thin, crisp radishes, diced onion, and plenty of fresh cilantro. Don't forget the lime wedges they brighten everything up! If you're feeling fancy, add some creamy avocado slices. And always, always serve with warm tortillas for dipping.
Let's Get Cooking
- Start With The Broth
- Get your biggest pot and fill it with water and pork. Once it starts boiling, skim off the foam that floats up nobody wants that! Toss in your onion, garlic, bay leaves, and seasonings. Now let it simmer until that pork is falling apart tender about an hour and a half.
- Making The Red Gold
- While your broth's bubbling away, let's tackle those chiles. Clean them out and give them a good soak in hot water. Once they're soft, blend them up with garlic and strain out any tough bits. Cook this sauce down with your spices and tomato sauce until it's rich and fragrant.
- Bringing It All Together
- Fish out the onion, garlic, and bay leaves from your broth. Pour in that gorgeous red chile sauce and your hominy. Let everything simmer together and get friendly for about 30 minutes. Your kitchen's going to smell amazing!
- Time To Feast
- Fill up those bowls and let everyone go wild with the toppings! That's the fun part watching everyone customize their pozole just how they like it.
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Make It Your Own
Want it spicier? Throw in more árbol chiles or keep some hot sauce nearby. Rather use beef? Go for it! Chuck roast works beautifully here. Some folks in my family even make it with chicken and green chiles for pozole verde. There's no wrong way as long as it's made with love!
Think Ahead
Here's a little secret pozole actually gets better after a day or two in the fridge! Make a big batch and enjoy it all week. Just keep those fresh toppings separate and add them when you're ready to eat. You can even freeze portions for up to 3 months perfect for those busy days when you need some comfort food magic.
Why This Recipe Works
The magic of pozole is in the layers of flavor. That rich broth with tender pork, the warmth of the chiles not just spicy but deep and complex, and those toppings that add fresh crunch and brightness. It's the kind of dish that brings people together, gets them talking around the table, sharing stories while they customize their bowls.
Serving Tips
Set up a little topping station so everyone can dress up their bowl just how they like it. I love watching people pile on their favorites some go heavy on the cabbage, others load up on cilantro and lime. Don't forget to warm up those tortillas they're perfect for soaking up that last bit of broth!
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Kitchen Notes
Take your time with this one rushing good pozole is like rushing a Sunday afternoon it just shouldn't be done! The pork needs time to get tender, the chiles need time to release their flavors, and that broth needs time to become something special. Trust me, your patience will be rewarded with a bowl of pure comfort.
Frequently Asked Questions
- → Why use dried chilies?
Dried chilies provide deep, complex flavor that's essential to authentic pozole. Each type adds unique notes to the broth.
- → Are the toppings necessary?
Yes, fresh toppings like cabbage, onion, and cilantro are crucial. They add texture and brightness that completes the dish.
- → Can I make it less spicy?
The basic recipe is mild. Skip arbol chilies for less heat. Heat comes mainly from optional toppings and additions.
- → Why add pork bones?
Bones add richness and depth to the broth. Even inexpensive cuts like neck bones significantly improve flavor.
- → Can I substitute the meat?
Yes, use beef chuck roast or chicken thighs, adjusting cooking time and bouillon type accordingly.
Conclusion
A classic Mexican dish featuring tender pork simmered with aromatics and hominy, creating a rich, complex flavor profile enhanced by traditional chile-based sauce.