Pozole rojo (Meksička juha)
Overview
| Feeds | 8 people |
| Serve with | (sides, see below for ideas) |
| Preparation time | 3-4 hours |
| Cooking time | 4 hours |
| Cookware | Requires 5 liter pot (for 4 liters of Pozole) |
Preparation (Chilli Sauce)
Prepare chilli sauce ahead of time. Doing it a day before is fine.
Start placing dried chillies into a pot and fill it with enough cold water to cover chillies. Place plate to hold them down and heat it to boil. Leave to cool for an 1-2 hours.
Afterward get chillies out of water and gently remove stalks. Place chillies, half a garlic bulb (peeled), one jalapeno, and about ½ of soaking water into a blender. Blend until really smooth. Once blended, use sieve to get rid of see and skin fragments. End consistency should be slightly runnier than catchup.
Procedure (Soup)
Start boiling 2.5 liters of water with salt, onion (cut in half), half of a garlic bulb (peeled), and an Jalapeno pepper.
Once water starts boiling add pork trotters and pork shoulder (cut in 2-3 cm cubes), bring back to boil, reduce temperature to keep it aggressively simmering (you want to lose water). Add water as needed to keep it just above the meat level. Stir every 10 minutes and keep skimming the grease of the top. Cook for 1½ hour. Water level at the end of this boil should be about 3 liters.
Add prepared chilli sauce into the soup together with chicken bouillon, cumin, and oregano. Leave to boil for 45 minutes. Water level at the end of this boil should be around 3 liters.
Rinse hominy thoroughly in the fresh water. Drain and add to the soup. Once added, increase the water level to the final 4 liters. Taste and add salt if needed. Simmer for additional 45 minutes or until added hominy is fully cooked. If you want it soupier, add just ½ of hominy (I usually use second half for vegetarian Pozole).
At this stage you can also remove bones and any leftover onion pieces from the soup.
Once hominy has cooked and has just a slight bite to it, remove from heat and leave for 10 minutes.
Serve in deep bowl with sides so everyone can top the soup with what they like. For example cabbage, radishes, and cilantro are a good combination. After adding the sides, squeeze a bit of lime on top of it and eat with tortilla chips.
Ingredients
Soup
| 3 kg | Hominy | |
| 1½ kg | Pork shoulder | |
| 1 pc | Pork trotter | |
| 30 g | Salt | |
| 1 | Whole garlic bulb | |
| 1 | Yellow onion | |
| 1 | Jalapeno pepper | |
| 3 tbsp | Knorr chicken bouillon | |
| 2 tbsp | Cumin | |
| 1 tbsp | Mexican oregano | |
| Chilli sauce (see above) | (at least 600 g) |
Chilli Sauce
| 20 pcs | Dried guajillo chillies | 1 bag (or: California chillies) |
| 2 pcs | Dried pasilla/ancho chillies | (optional, but preferred) |
| 1 pcs | Dried árbol chillies | (optional, spicy) |
| 1 | Jalapeno pepper |
Sides
| Lime | ||
| Shredded cabbage | ||
| Sliced radish | ||
| Diced onion | ||
| Diced avocado | ||
| Cut cilantro | ||
| Tortilla chips |