Pozole Rojo For Your Soul

pozole rojo

Ahhh, Mexican Pozole.

My first encounter with a delicious bowls 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 20s but, hey, I had pozole and it brought me back to life. It refilled that oil, topped it right back up.

The 90s 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. It was also a time where life in the Mission still had that Latin heartbeat. Back then, I would spend a good portion of that first year aimlessly wandering around snacking on a chicharrón or two, scooping up some affordable produce for my flat mates, and taking in all the sights, flavors and smells that made the mission, La Mission.

Onward…

A hot, spicy bowl of pozole on a Sunday was something that could right this ship quickly before navigating to work on a 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. It also some decent heat. That heat comes from 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.

Pozole Rojo Recipe

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.

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, corny flavor.

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.

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

  • 2 cups finely diced white onion, soaked in ice water
  • A few lime wedges
  • 1 sprig of roughly chopped cilantro (which is the top of the coriander plant)
  • 2 sprigs of freshly toasted oregano leaves
  • 3 radishes cut super thin
  • shaved cabbage (about a handful)
  • 1 teaspoon salt

Let’s Get to it!

Pozole Rojo Recipe

Pozole Rojo Recipe

Ingredients

  • 1 pound dried hominy (posole), available in Latino groceries, soaked overnight in cold water or pressure cooked. One pound is generally the serving size.
  • 2 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
  • 3 tablespoon chopped garlic
  • 1 tablespoon cumin powder
  • 1 1/2 tablespoons Mexican oregano
  • 1 1/2 tablespoons salt

Instructions

  1. Take all the chilis and toast them for about 1 min. Let them cool a bit then take the top off and seeds out. Put them in 3 cups of water and simmer for 20 minutes. Cool down and then blend with a CuisinArt. Get it all the way down. You want a smooth chili "milkshake" – a nice paste.
  2. Grab a stock pot.
  3. 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.
  4. Simmer for 30min.
  5. Add in the hydrated hominy and simmer for another 30min. You are good to go!
http://www.thinkeatdrink.com/pozole-rojo-for-your-soul/

Culinary notes:

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.

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, corny flavor.

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.

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!

 

Tags from the story
,

Leave a Reply