Pozole rojo (Meksička juha)
This will make about 4 liters of Pozole and requires a 5 liter pot (ideally larger than that). It will take about 4 hours to make.
Preparation
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.
Procedure
Main
Start boiling 2.5 liters of water with salt, onion cut in half, half of a garlic bulb (peeled; otherwise you’ll need to fish out peel later), and, optionally 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.
Take hominy and rinse it thoroughly in 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. At this stage you can also remove bones and any leftover onion pieces from the soup.
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
| 3 kg | Hominy | |
| 1½ kg | Pork shoulder | |
| 1 pc | Pork trotter | |
| 35 g | Salt | 2 tbsp |
| 1 | Whole garlic bulb | |
| 1 | Yellow onion | |
| 1 | Jalapeno pepper | |
| 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 tbsp | Knorr chicken bouillon | |
| 2 tbsp | Cumin | |
| 1 tbsp | Mexican oregano |
Sides
| Lime | ||
| Shredded cabbage | ||
| Sliced radish | ||
| Diced onion | ||
| Diced avocado | ||
| Cut cilantro | ||
| Tortilla chips |