Ahhh, Mexican Pozole.
My first encounter with a delicious bowl of pozole rojo is when I lived in “La Mission” of San Francisco during the late nineties. It was often my morning savior after a very long night of revelries. Yes, I burnt the midnight oil like most people in their twenties but, hey, I had pozole and it brought me back to life. It refilled that oil, topped it right back up in fact.
The nineties was a decade where you could still find dive bars like Docs Clock and the Latin America club in full swing during the wee hours of the morning or even a late night salsa lesson at Club Cocomo. It was also a time where life in the Mission still had that Latin heartbeat. Back then, I would spend a good portion of my time aimlessly wandering around snacking on a chicharrón or two, scooping up some affordable produce for my flat mates, and/or taking in all the sights, flavors and smells that made the mission, La Mission.
A hot spicy bowl of pozole on a Sunday was something that could right this ship quickly before navigating to work on a busy Monday.
Here’s is where this dish is remarkable. A proper pozole is made from a robust bone stock (usually pork). That bone stock has plenty of nutrients. There is also some heat that comes from all those vitamin rich dried chilis. The more you eat, the more water you will need; thereby hydration. Lastly it has some friendly carbs from the hominy. Wow, lots of things at work here to make you feel good again.
Without further ado here is my nod to the Mexican (Aztec) culture for bringing such a solid dish to North America.
My Three Tenets for a Great Pozole Rojo Recipe
#1 Pozole Rojo should be a thin soup. It should not be a thick stew or overflowing with hominy or pork. You will end up putting a bunch of toppings on it so no need to go thick here.
#2 You must hydrate your hominy before you cook this soup. Either overnight or in a pressure cooker otherwise it will take away a bunch of the liquid in your soup and end up loosing it’s deep, grainy, corn flavor.
#3 Toast your chilis. I did the same test as Serious Eats. It definitely makes a difference when you toast them quickly. I also have Rick Bayless’s book, “Authentic Mexican” which also supports this test. One other interesting fact is in Spanish many chilis take on different words whether they are fresh or dried. Something to note.
Much like garlic, green onion and ginger form the quintessential governing aromatics in Chinese sauces, Ancho, Pasilla and Guajillo form the governing body for many Mexican sauces – mole included!
Garnishing Your Pozole
The amount of accompaniments you need to prep are totally up to you. I’ve had pozole in places where the cabbage portion was this massive salad and all I really wanted was more onions. Then I’ve had Pozole where there are way too many limes. Everything is totally up to you!
- Finely diced white onion, soaked in ice water
- Lime wedges
- Cilantro sprigs
- Sprigs of freshly toasted oregano leaves
- Radishes cut super thin
- Shaved cabbage (about a handful)
Let’s Get to it!
- 1/2 pound dried hominy (posole), available in Latino groceries, soaked overnight in cold water and boiled for 10 minutes or pressure cooked from the dry hard good.
- 4 quarts pork bone broth
- 4 dried red New Mexico chiles or guajillos
- 4 dried pasilla chiles
- 4 dried anchos
- 2 chili de arbol (for added heat)
- 1 pound pork butt cut into 1.5 inch cubes
- 2 bay leaves
- 4 tablespoon chopped garlic
- 2 tablespoon cumin powder
- 2 tablespoons Mexican oregano
- 1 1/2 tablespoons salt
- Take all the chilis and toast them for about 1 min on each side. Let them cool a bit and then take the top off, ribs and seeds out. Put them in 4 cups of water and simmer for 20-30 minutes. Cool down and then blend with a CuisinArt. Get it all the way down. You want a smooth chili "milkshake" – a nice paste. If it is still too thin, simmer it some more.
- Grab a stock pot.
- Salt and pepper the pork. Sear/brown the pork on both sides in the stock pot. This should take about 2 min. per side. Add in all the aromatics/herbs. Stir around for a minute then add the pork stock, 1 quart of water and the chili paste "milkshake".
- Simmer for 30min.
- Add in the hydrated hominy and simmer for another 30min. You are good to go!