The pozole Rojo is a powerful, classic and Mexican soup that is generally consumed at national holidays.
This rich and delicious soup is also prepared during the end of the year celebrations and the original is made with dried cacahuazintle corn. In addition, a part of the pig’s head is added, which gives it an impossible to describe flavor due to the fat, cartilage and bone that make up this secret ingredient to achieve its magic.
For its part, dry corn adds to the recipe an incomparable flavor for this soup, but canned corn can also be used as a substitute for this most typical ingredient, which for practicality and convenience is already cooked.
If what you are looking for is recipe how to do the pozole red, this is the right reading: you will learn how to prepare a Mexican dish with an intense flavor and, above all, super nutritious! The level of difficulty is medium due to the steps involved, but actually cooking it is very simple!
Pozole and tradition
On Mexico It is common to consume this soup at night, as a dinner. It is also classic in different popular festivals and in winter, as it raises body temperature thanks to its intense flavors.
The ingredients that we will use are corn of any kind, already cooked, pork and rib meat, pork head meat that contains some bone or cartilage. There is also the pozole green and white, but the most typical of all, and the original, is the Red pozole. Let’s go with the recipe.
In the event that the pork meat is not the preference of the diners, there is no problem! The recipe of pozole It is also made with chicken or turkey and it is delicious!
This recipe yields six generous portions and if there is any leftover, in the refrigerator it is preserved for 3 days in perfect for reheating, without problems.
- An onion
- a head of garlic
- a pinch of salt
- Pork meat (head and ribs)
- 1 tablespoon olive oil
In a pot place the large cut onion, the same garlic, the salt, the meat, the ribs and bring to a boil over medium heat with water that covers the solids. Once it is cooked, remove the foam, the fat and while the meat is cooking, remove it from the broth that remained.
Separate the fat, bones and ribs from the broth along with the onion and garlic. With all these ingredients you are going to make a liquid mixture until you get a smooth sauce. Once obtained, heat oil in a pan, add the sauce and salt to taste until reduced a little. Now add the broth and let it boil, then add the meat.
Ten minutes later, the cooked corn is added, seasoned with pepper and salt and ready to enjoy the best homemade red pozole you’ve ever tasted! You can serve it with a side of rice or boiled potatoes, but it is usually consumed alone.
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