Pozole is a traditional Mexican soup made with hominy corn and typically featuring pork or chicken. A step-by-step guide to making red pozole:
Ingredients:
For the Pozole:
- 2 cups dried hominy corn
- 1.5 lbs (about 700g) boneless pork shoulder or chicken thighs
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 dried guajillo chili peppers
- 2 dried ancho chili peppers
- 8 cups (2 liters) water
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt to taste
For Toppings (optional):
- Shredded lettuce or cabbage
- Radishes, sliced
- Chopped cilantro
- Chopped onion
- Lime wedges
- Dried oregano
- Crushed red pepper flakes
Instructions:
1. Prepare the Dried Hominy Corn:
- Rinse the dried hominy corn thoroughly under cold water.
- Place the corn in a large pot, cover it with water, and soak it overnight or for at least 8 hours.
2. Cook the Pork or Chicken:
- In a large pot, add the pork or chicken along with enough water to cover it.
- Bring it to a boil, then reduce the heat to a simmer.
- Skim any foam or impurities that rise to the surface.
- Simmer until the meat is tender and cooked through, usually about 1.5 to 2 hours for pork and 45 minutes to 1 hour for chicken.
- Once cooked, remove the meat from the broth, shred it, and set it aside.
3. Prepare the Dried Chilies:
- Remove the stems and seeds from the dried guajillo and ancho chili peppers.
- Heat a dry skillet over medium heat and toast the chili peppers for a few seconds on each side until fragrant but not burnt.
- Place the toasted chilies in a bowl, cover them with hot water, and let them soak for about 15-20 minutes until they soften.
4. Make the Chili Paste:
- Drain the soaked chilies and place them in a blender.
- Add the minced garlic, ground cumin, dried oregano, and a little salt.
- Blend until you have a smooth paste, adding a bit of water if needed to achieve the desired consistency.
5. Cook the Chili Paste:
- In the same skillet used for toasting the chilies, heat a little oil over medium heat.
- Pour in the chili paste and cook for about 5 minutes, stirring frequently.
6. Blend the Corn:
- Drain the soaked hominy corn and rinse it thoroughly.
- Place half of the corn in a blender along with about 2 cups of water.
- Blend until you have a smooth mixture. This helps thicken the pozole.
7. Combine Everything:
- Add the blended corn mixture, cooked pork or chicken, and cooked chili paste to the large pot with the remaining hominy corn.
- Pour in 8 cups of water and bring the mixture to a simmer.
- Let it cook for another 30 minutes to allow the flavors to meld.
- Taste and adjust the seasoning with more salt if needed.
8. Serve Pozole:
- Ladle the hot pozole into bowls.
- Serve with shredded lettuce or cabbage, sliced radishes, chopped cilantro, chopped onion, lime wedges, dried oregano, and crushed red pepper flakes on the side.
- Traditional accompaniments also include tostadas or tortilla chips.
Enjoy your homemade red pozole! It's a hearty and flavorful soup that's perfect for special occasions or anytime you crave a comforting Mexican dish.