Pozole Rojo Recipe
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Compared to the traditional ham or turkey dinner I grew up with in the US, the brothy red soup was a completely different way to celebrate the holidays. With time I learned to love this flavorful soup and connect with it as a big part of the Holidays.
This year did I decided to make my own batch using the Knorr Pozole Rojo recipe as a guide while also looking back at what my mom cooks.
First I stopped by Northgate Gonzalez to shop for all of my ingredients, then I invited a friend to join my husband and me for Festivus dinner to kick-off Christmas weekend.
Ingredients to prepare Pozole Rojo* include:
1 1/2 lb's Boneless pork sirloin
1 1/2 lb's Pork neck bone
1 lb Pork Feet
1 lb Pork snout
1 White onion cut in quarters
3 25-oz Cans of washed and cleaned Mexican-style hominy
6 garlic cloves
6-8 Knorr Chicken Bouillon cubes
Pozole red sauce to taste
*Serves 6-8 large-sized bowls
Ingredients to prepare the Pozole Rojo sauce include:
5 Ancho whole chile peppers
5 Guajillos whole chile peppers
6 Garlic cloves
1/2 White onion
1 Knorr Chicken Bouillon Cube
1/4 Cup olive oil
GARNISHES:
Pozole can be garnished with a variety of toppings, but I grew up adding the holy trinity, which include:
Chopped cabbage
Sliced red radishes
Chopped white onion
I also like adding a little lime juice a bit of hot sauce for a kick, and eat with tostadas.
POZOLE PREPARATION:
Add the meat, garlic, Knorr Chicken Boullion cubes and onion in a 8-quart pot and fill with water, leaving 3-5 inches at the top of the pot.
Cook on high heat until the water boils. Stir, lower the heat and cover.
Cook low and simmer for 2-3 hours, or until the meat starts falling from the bone.
Remove the meat from the pot, and add the hominy and red sauce to taste.
Continue to cook on low for 20-30 minutes, then add the pig feet, chopped shout, and meat that has been hand-shredded and removed from the bones.
Cook for an additional 20-30 minutes, then serve.
Soak the chiles in a large bowl using room temperature water for 25-30 minutes.
Remove the stems, and add to a blender with the garlic, onion, and Knorr Chicken Boullion cube.
Liquify to a smooth sauce-like consistency, then strain to remove any seeds.
Heat the olive oil over medium heat, then add the strained sauce.
Cook the sauce over medium heat for 7-10 minutes,
Set aside and use all or part of the sauce in the Pozole.
GARNISH YOUR POZOLE ROJO AND ENJOY YOUR VERY OWN #KNORRCELEBRATIONS THIS HOLIDAY SEASON!!
Like this recipe? Check out Mexican Style Pico De Gallo
I cook all the time... I should give this a stab because I love pozole but it seems so complex. I usually go somewhere to get some, but it's never as good as it was in Mexico.
ReplyDeleteI think the reason Mexican food in the US isn't as good as it is in Mexico, is because of the produce quality and grains/feed the cattle and pigs eat. What do you think?
DeleteI need to try this!
ReplyDeleteYou should - the weather is still perfect to make it :)
DeleteVisited there last weekend with a group of friends, and had all the fun we could handle. I really like the ambiance at San Francisco venues. There's a decent draft beer selection at a reasonable price and the bartenders are good at what they do.
ReplyDelete