Red Pozole is a traditional stew from Mexican cuisine, it is prepared from hominy, meat, ancho, and guajillo chilis. It is believed that it's originally from the Mexican state of Jalisco.
If you have tried this soup then you already know that it is a Mexican dish with a lot of flavor and, above all, very nutritious. You will be surprised how easy it is to do!
This pozole easy recipe makes generous portions for 6 people and it may be there some leftovers! The leftovers will keep, refrigerated, for about a week or can be frozen for up to three months. Let's start cooking!
For the Soup:
4 liters of water
1 kilo of beef (chuck roast or flank) cut into cubes
½ kilo of beef short ribs cut into pieces
2 cans of white hominy for pozole, rinsed and drained
1 white onion cut into quarters
8 large garlic cloves
Salt for seasoning to taste
For the Sauce:
5 ancho chiles without seeds and deveined.
5 guajillo chiles without seeds and deveined.
6 garlic cloves
½ chopped medium onion.
2 tablespoons vegetable oil
½ teaspoon Mexican oregano
Salt to taste to season
For the Garnish:
1 lettuce finely chopped
1 ½ cups finely chopped white onion
1 ½ cups thinly sliced radishes
Chili powder to taste for seasoning
Mexican oregano to taste for seasoning
Tostada Shells 2–3 per person
Lemons cut into quarters
Avocado cut into cubes
Put the water to heat in a large pot. Add the onion, garlic, salt, meat, and ribs. Let it come to a boil and then lower the heat so that the meat cooks for approximately 2 and a half hours, or until it falls off the bone.
While the meat is cooking, remove with a ladle the layer of foam and fat that forms on the surface of the broth. If necessary, add more hot water to maintain the same level of broth in the pot.
When the meat is cooked, separate it from the broth. Trim excess fat, rib bones, onion, and garlic from the broth.
To prepare the sauce, soak the ancho and guajillo chilis for 25 minutes in enough water to cover them.
Once the chiles are soft, drain them and place them in the blender along with the garlic, onion, and oregano, adding a little of the water where they were soaked. Blend until it has the consistency of a smooth sauce.
Heat the oil in a skillet over medium-high heat, add the sauce, and season with salt. (Stir constantly, as it tends to jump). Reduce the heat and simmer for approx. 25 minutes.
Add the sauce to the broth by first passing it through a strainer. Let it come to a boil and add the meat. Boil on low heat for approx. 10 minutes.
Add the corn and season with salt and pepper. Continue cooking until the corn is fully cooked.
Serve the pozole in a deep dish and place the garnish of your preference and enjoy!
Note: The original Recipe is made with pork, but you can also prepare pozole with chicken, turkey, mushrooms, and even shrimp.
Let us know how it goes, take a picture, and tag us on Instagram @clocfood