Mexican Red Pozole Recipe

Red Pozole Recipe by Co.Cos Cocina Cosmopolita

05 Jan Mexican Red Pozole Recipe

Posted at 11:43h in Recipe by Mexican Chef Coty Villarreal

Updated in 2019

Ingredients (serves 2):

2.5 lts of water
200 g precooked hominy
500 g pork (backbone, leg )
3 guajillo peppers
1 ancho pepper
1 tomato peeled, seeds removed
½ onion
3 garlic cloves
1 tablespoon roasted oregano
1 pinch roasted whole black pepper
1 pinch roasted cumin
2 bay leaves
1 ½ Tbsp salt

Ingredients for the Garnish:

Lettuce, avocado, radish, cucumber, lime, oregano, red onion, totopos

Preparation

Boil water adding pre-cooked hominy with onion , bay leaf and garlic and salt. Boil 20 min then add the meat (this is so that we try that both at ready and done at the same time).

Roast for some seconds the dried peppers being careful not to burn them. Then rehydrate/reconstitute them in hot water until soft.

Careflully roast the cumin, oregano, black pepper one by one so that they do not burn in a comal.

Blend all the roasted ingredients and the tomato together, adding some of the water where the peppers were rehydrated. Strain and add to the boiling water.

Boil for 1-1,5 hrs until the hominy is soft. Season to taste.

Serve warm with the following garnishes:

Shredded romaine lettuce, finely chopped red onion, chopped or sliced radish, avocado cut in small squares, cucumber sliced, oregano, lime slices, totopos (tortilla chips)