Pozole: A Hearty Celebration of Mexican Tradition
Pozole, a beloved stew from Mexico, captivates with its rich tapestry of flavors and deep cultural roots. This traditional dish marries hominy corn with tender pieces of pork; all simmered in a vibrant broth infused with garlic, chili peppers, and a melody of spices. Each bowl of Pozole is a festive symphony of textures and tastes, often adorned with fresh toppings like shredded lettuce, radishes, onion, and a squeeze of lime, adding crunch and zest to every bite.
Pozole isn’t just food; it’s a culinary celebration integral to festive occasions across Mexico, including New Year’s and Mexican Independence Day. Serving Pozole is a way of honoring heritage and enjoying the company of loved ones. It’s more than a meal—it’s an experience, rich with history and bursting with flavors that resonate with the soul of Mexican cooking.
AuthorJulia ForesekCategoryMain Course, MexicanDifficultyIntermediatePrepare the Pork:
In a large pot, combine pork shoulder, ribs (if using), onion quarters, minced garlic, salt, and pepper. Cover with water or chicken broth. Bring to a boil, then reduce heat and simmer for 2 to 3 hours, or until the pork is tender and falls apart easily.
Make the Red Sauce:
Remove stems and seeds from the chilies. Toast them briefly in a dry skillet until fragrant. Soak in hot water for 30 minutes to soften.
In a blender, combine soaked chilies, tomatoes, chopped onion, garlic, and some of the soaking liquid. Blend until smooth. Strain the mixture through a sieve into a skillet, fry for a few minutes to deepen the flavors, then season with salt.
Combine Ingredients:
Remove the pork from the broth and shred it. Skim off any fat from the broth.
Add the red chili sauce and drained hominy to the broth. Return shredded pork to the pot. Simmer for an additional 30 to 45 minutes, allowing flavors to meld.
Serve:
Ladle the hot pozole into bowls. Invite everyone to customize their bowl with various garnishes such as shredded lettuce or cabbage, radishes, lime wedges, diced onion, dried oregano, chopped cilantro, avocado slices, and tostadas or tortilla chips.
Ingredients
Directions
Prepare the Pork:
In a large pot, combine pork shoulder, ribs (if using), onion quarters, minced garlic, salt, and pepper. Cover with water or chicken broth. Bring to a boil, then reduce heat and simmer for 2 to 3 hours, or until the pork is tender and falls apart easily.
Make the Red Sauce:
Remove stems and seeds from the chilies. Toast them briefly in a dry skillet until fragrant. Soak in hot water for 30 minutes to soften.
In a blender, combine soaked chilies, tomatoes, chopped onion, garlic, and some of the soaking liquid. Blend until smooth. Strain the mixture through a sieve into a skillet, fry for a few minutes to deepen the flavors, then season with salt.
Combine Ingredients:
Remove the pork from the broth and shred it. Skim off any fat from the broth.
Add the red chili sauce and drained hominy to the broth. Return shredded pork to the pot. Simmer for an additional 30 to 45 minutes, allowing flavors to meld.
Serve:
Ladle the hot pozole into bowls. Invite everyone to customize their bowl with various garnishes such as shredded lettuce or cabbage, radishes, lime wedges, diced onion, dried oregano, chopped cilantro, avocado slices, and tostadas or tortilla chips.
Notes
Beverage Pairing:
- Mexican Beer: A cold lager or pale ale complements the spicy, robust flavors of Pozole Rojo.
