The Red Pozole is a typical Mexican broth that is customary to serve in national holidays, birthdays, during Christmas holidays or any special occasion. The origin of red, green and white pozole is very old and there are several theories that exist about its birth. It is believed that it could arise during the pre -Hispanic era and that, originally, it was done with human flesh, the flesh of the captives who sacrificed at some parties. On the other hand, corn was considered a sacred food by the Aztecs, so it was used to be eaten at special moments. In addition, it is said that this meat was cooked in a container called Pozolli, which comes from the Nahuatl and translates as boiled or foamy. Currently, Mexican red pozole can be done with pork or chicken, as has been doing for centuries. Although it can be found throughout the country, Pozole Rojo is a traditional dish of the states of Sinaloa, Jalisco, Nayarit and Mexico City. If you also want to learn to cook it, do not stay with the craving and follow the step by step for step for Knowing how to do red pork pozole, you will see that it is simpler than you imagined with the instructions we shared in recipes.
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| Ingredients to make red pozole: |
| 1½ kilograms of precooked corn 3 kilograms of pork bones 4 kilograms of pork of cumin 50 grams of oregano 100 grams of lemon 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, nothing spicy, boiled, |
Ingredients to make red pozole:
1. The first step to make red pozole with precooked corn is to enlist the ingredients. Start washing the corn. In this case we have used precooked corn, but if you like you can use dry corn. To do this, or unique you have to do is let it soak in water with lime and discard it before cooking.
2. In a large saucepan, cook corn along with an onion split in half and a garlic head. For 1.5 kg of corn use approximately 15 liters of water. It is advisable to cook corn without salt.
3. Before it starts boiling, add the bones and pork, let it cook for 2 hours spume constantly, which means that you should remove from the broth the impurities that the meat releases. After 2 hours, we checked the meat and, when ready, remove it from the broth leaving only the bones to cook them for 4 more hours. The red pork pozole is cooked over low heat.
Trick: If you do not like pork, you can replace it with chicken meat and make the red chicken pozole recipe.
4. Let the meat cool a little and undo it when it is warm. Reserve it at the time of serving the red pozole.
5. In a separate saucepan, cover the peppers already cleared and unveiled with water and tell them with half onion and 3 garlic cloves. Blend the chiles with a little of the cooking water so that there is a thick marinade.
6. Remove the pork bones, the onion and the garlic head from the broth and add the strained marinade.
7. Machine the cumin and add it with the flesh to the pozole, season with salt and boil 15 more minutes. The red pozole broth must be a light atole.
8. Cut the lettuce in previously disinfected Julian, the onion in small cubes and the sliced radish. Reserve for the moment of placing. These are the most characteristic red pozole ingredients for decoration and presentation, but you can always innovate and use different ones. If necessary, do not hesitate to leave your comment.
9. The red pozoles recipe of the grandmother is served very hot and accompanied by the chopped vegetables in the previous step, a little oregano, salt, lemon and chili piquÃn. You check the dry noodles and northern cheese. If you have any questions, opinion or think that we could improve the recipe, do not hesitate to write your comments.
10. If you liked this recipe of red pork pozole but you want to try other variants, do not miss this video where we show you how to do red chicken pozole:
