Pozole Red is a Taste of Chile Recipe

Prepare is the most simplified version of the Pozole which is the Pozole Red name of the dish. The result is delicious. It does not have to be a very complicated recipe or with many ingredients for it to taste delicious. Here is Distrita’s Food expert from Mexico giving you a dish that you will Love!

Here is what you need for Pozole Red dish

  • 1 kilo spine or pork loin (or a mixture), medium pieces
  • 500 gr white corn for precooked pozole
  • ½ large white onion, large pieces
  • 3 dried guajillo peppers, seeded
  • ½ tablespoon cumin powder
  • 1 clove garlic, peeled
  • Salt to taste
  • Black pepper, to taste
Pozole Red is a Taste of Chile Recipe
photosource Distrita – Perfect dish for hot Days

At your service for Pozole Red

  • Radishes, to taste
  • Lettuce or cabbage, to taste
  • Chopped white onion, to taste
  • Dried oregano, to taste
  • Dried or powdered chili, to taste
  • Lemons
  • Toast or bread
  • Elaboration

Step by Step Guide

Wash the precooked pozole corn very well under running water.

Place in a pot with plenty of water and cook until smooth and the beans have burst, about 50 to 70 minutes.

Place the onion, garlic and pork in a pot. Cover with 3½ liters of water and cook over medium heat for 1 hour or until the meat feels soft.

Once cooked remove the onion and garlic from the broth. Remove the meat and shreds (do not throw the cooking water since there we will add the sauce and the other ingredients).

With a spoon or skimmer, remove the foam that is forming.

Boil 2 cups of water and pour it into the blender cup. Add the chiles (without tail and seeds) along with the cumin and garlic that you removed from the pot (optional).

Blend until lumps remain and empty into the cooking water of the pig.

Add the shredded meat, cooked pozole corn, season with salt – pepper to taste.

Cook covered for 60 to 80 minutes over medium-low heat. Rectify seasoning and serve hot.

You can prepare from the morning and leave on the stove (with the fire off) so that the pozole has time to rest and have a richer flavor or serve at the moment.

Serve hot with radish, cabbage or lettuce, onion, dried oregano, lemon and chili powder.