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Chozole (Čozole)

This is an unholy mix of čobanac and pozole rojo. It uses most of čobanac recipe but with pozole sauce instead of paprika.

It takes about 6 hours to make and serves an army.


Chilli sauce

Prepare chilli sauce ahead of time. Doing it a day before is fine.

Start by putting dried chillies into a cold water and heat it to boil. Leave to cool for 30 minutes or so.

Afterward get chillies out of water and gently remove stalks. Place chillies, half a garlic bulb (also peeled), and 2 cups of soaking water into a blender. Blend until really smooth. Once blended, use sieve to get rid of skin fragments. If you forget this step (or paste is too dense), you can remove them later but with a lot more effort. You can use a bit of water they soaked in to make it a bit more liquid.


Dice three onions as fine as possible and start cooking them at low heat () with a generous helping of oil. Do NOT burn them – mix often. After 30 minutes or so they should be really soft.

Add shredded carrots, shredded celery root, and finely chopped rest of garlic bulb. Add water for mush-like consistency. Risk of burning stuff is greatly reduced now but do not forget to occasionally give it a mix. Cook for another 30 minutes.

Add pork knuckle and bring water up to cover it. Also add salt and black pepper. Increase heat just a smidgen (4) and leave to a slow bubble mixing it here and there. As water boils away, add more to keep content covered. If you have some extra bones, this is a good time to get them in. Even the most of non-spicy folks can handle a single jalapeno so throw that in too. Cook for 2 hours removing fatty foam that might form.

Add beef and water so that all beef is covered. Leave it to slowly boil for about 30 minutes.

Add pork and again add water to keep meat covered. Leave it to slowly boil for about 30 minutes.

If you have any lamb or similar softer meat, this is a great time to toss it in. While pork and beef are sufficient, variety doesn’t hurt. Get the peppers (hot or sweet) in. Good time to chuck those bay leaves in too. Cook for about 1 hour.

Add prepared chilli sauce and peppers - either sweet or hot (e.g. serranos). Cook for another 45 minutes.

Leave it to cool slightly for 15 minutes before serving.

Congratulations, this concotion is done and ready to serve with a few slices of bread and a simple salad.


750 g Beef 1½ lb
750 g Pork 1½ lb
750 g Lamb 1½ lb
20 pcs Dried guajillo chillies 1 bag (or: California chillies)
2 pcs Dried pasilla/ancho chillies (optional, but preferred)
2 pcs Dried árbol chillies (optional, spicy)
3 Yellow onion
50 ml Oil
2 Carrots
½ Celery root
1 bulb Garlic (½ bulb diced, ½ for sauce
17 g Salt 1 tbsp
2.5 g Black pepper 1 tsp
1 Pork knuckle
1 Jalapeno
2 Bay leaves
2 Sweet peppers or Serranos for hot variant