Pork Red Pozole

Pork red pozole is that cozy embrace on a chilly day, the kind of dish that warms your heart and fills your belly with flavor. This rich and hearty soup, with its tender pork and the robust essence of guajillo chiles, is a staple in Mexican households. It’s often served during festivities and gatherings, but honestly, it can elevate any ordinary weeknight dinner. Whether you’re gathering family around the table or enjoying a quiet evening alone, this dish is sure to bring a smile!

Why you’ll love this dish

There are countless reasons to give this pork red pozole a try. Not only is it incredibly delicious, but it’s also surprisingly easy to make. The slow simmering of the pork shoulder in fragrant broth creates an experience that feels both comforting and rewarding, perfect for weeknight dinners or special occasions alike. Plus, it’s budget-friendly, yielding several satisfying servings, making it a great option for families.

“This pozole is the best I’ve ever made! The flavors blended so well together, and the pork was just melt-in-your-mouth tender. My whole family loved it!” – Sarah J.

Step-by-step overview

Making pork red pozole is straightforward and rewarding. You’ll start with beautiful chunks of pork shoulder, brown them to release their savory flavor, and then let them cook slowly with hominy and rich spices. In just a couple of hours, you’ll have a comforting bowl of deliciousness ready to serve. Here’s a brief overview of the cooking process:

1. Sauté onion and garlic in olive oil.
2. Brown the pork until golden.
3. Blend guajillo chiles and mix into the pot with other ingredients.
4. Bring to a boil, then let it simmer until tender.
5. Serve garnished with fresh lime, cilantro, and radishes.

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What you’ll need

To create this delightful dish, here’s what you’ll need to gather:

• 2 lbs pork shoulder, cut into chunks
• 6 cups chicken broth
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups hominy, drained and rinsed
• 3 dried guajillo chiles, stemmed and seeded
• 1 teaspoon oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• Lime wedges, for serving
• Chopped cilantro, for garnish
• Sliced radishes, for garnish

Feel free to substitute pork with chicken for a lighter option or use vegetable broth for a vegetarian twist.

Directions to follow

Let’s get cooking! Here’s how to prepare that mouthwatering pork red pozole:

1. In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.
2. Add the pork chunks and brown on all sides, allowing each piece to take on a rich golden hue.
3. While the pork is browning, place the dried guajillo chiles in a blender with about a cup of chicken broth. Blend until smooth, creating a vibrant chili paste.
4. Once the pork is browned, pour in the blended chiles along with the remaining chicken broth, drained hominy, oregano, cumin, salt, and pepper. Stir everything together, bringing it to a boil.
5. Lower the heat and let it simmer uncovered for about 2 hours, or until the pork is fork-tender and the flavors meld beautifully.
6. Serve hot, garnished with fresh lime wedges, a sprinkle of chopped cilantro, and thinly sliced radishes for a delightful crunch.

How to enjoy it

Pork red pozole is delicious on its own, but why not elevate your serving experience? Ladle the pozole into deep bowls and provide lime wedges, diced onions, and sliced radishes on the side. This allows everyone to customize their bowls, adding a burst of brightness with fresh lime juice and crunch with radishes. Pair it with warm tortillas or crusty bread for a complete meal.

Keeping leftovers fresh

When it comes to storing your delicious pozole, here’s what to know:

• Refrigeration: Let the pozole cool down to room temperature before transferring it to an airtight container. It can be stored in the fridge for up to 3-4 days.
• Freezing: For longer storage, feel free to freeze it in an airtight container for up to 3 months. Just thaw it in the fridge overnight before reheating.
• Reheating: When you’re ready to enjoy leftovers, reheat gently in a pot over medium heat, adding a splash of chicken broth if needed to regain its original consistency.

Pro chef tips

• Know your spices: Toasting spices like oregano and cumin in the oil before adding other ingredients can enhance their flavors and aroma. Just be cautious not to burn them!
• Be patient: Allow the pozole to simmer longer if you have time; this helps deepen the flavors even more.
• Mix it up: Try adding other toppings like diced avocados or shredded cabbage for additional texture and flavor.

Flavor swaps

Looking to change things up? Here are a few ideas to vary your pork red pozole:

• Use different meats: Chicken or turkey can add a lighter twist. Vegetarian options can include jackfruit or mushrooms.
• Spice level: If you’re a heat enthusiast, consider adding some jalapeños or serrano peppers to the mix.
• Herb variations: Fresh epazote or parsley can replace cilantro for a unique taste.

Common questions

1. How long does it take to prepare and cook?

   • It takes about 20 minutes to prepare and around 2 hours of cooking time to get that tender pork and rich flavors.

2. Can I make pozole in advance?

   • Absolutely! Pozole can be made a day in advance, as flavors often deepen overnight.

3. What can I substitute for hominy?

   • If you can’t find hominy, you can use canned corn, though the flavor and texture will vary.

Enjoy your cooking adventure, and savor the delightful warmth of this traditional dish!