Mexico: Pozole

COOK
Cesar

Country
Mexico

YIELDS
4 Servings

TOTAL TIME
90 mins 

Ingredients

Garnishes (can prep while pozole is cooking):

Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides.




by puréeing in a blender the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. (To prevent the blender from creating too much pressure, it's probably best to start with the chiles and garlic and only a cup of the liquid in the blender, and then adding the rest of the liquid.)

Strain the red sauce through a sieve, discarding the tough bits of the sauce.

Red pozole sauce being strained into pot 

A wooden spoon with White Corn over Pozole Rojo 

Add the red chili sauce to the pot with the pork and hominy:

Add another couple teaspoons of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.



Assemble the garnishes:

When getting ready to serve the pozole, you can prep the garnishes (slice the cabbage, chop the cilantro, etc.)

To serve, arrange the garnishes in bowls on the table and serve the pozole soup into bowls. Let your guests pick and choose which garnishes they would like on their pozole.

Serve with tostada shells (or tortilla chips if you can't find tostada shells).