Mi suegra made the best pozole (red sauce), but I didn’t get her recipe before she died a rapid and tragic death from cancer. Her children don’t know her recipe and I am *desperate* to make Pozole as she did. If it helps, She was Mexican from Pueblo, Oaxaca.
by malkytits
6 Comments
Just here to see the responses.
My condolences to you and your family. This recipe comes from Jalisco, so more Pacifico, but it’s gentle and warm like any pozole rojo should be. If you can get fresh nixtamal or make your own even better than using the canned stuff, but if you need to use the maíz pozolero from a can definitely pop them in a hot oven to dry out a little, just to bring back the true corn flavour. Please use the recipe as a guideline – add more chiles or less spice to get the feel/taste right. For any quantities, again a guideline only – lo necesario.
– 6 large chiles guajillos, 2 large anchos, 2 chipotles/moritas, stemmed and seeded, and toasted until fragrant
– 500g/1 pound nixtamal
– 2 tbsp of lard/oil
– 1.3kg/3 lbs boneless pork shoulder
– 16 cloves of garlic, gently crushed
– 1 large white onion, diced roughly
– 2 tsp dried oregano
– 1 tsp fresh thyme
– 1 tsp peppercorns
– 1 whole clove
– 1 star anise
– 2 bay leaves
– salt!
Best to use a heavy Dutch oven or large pot, because this makes about 6-10 portions depending on your appetite. Heat the lard and cook the pork until brown on all sides for about 10 minutes, then remove.
In the same pot, cook the onion, garlic and 1/2 tsp of salt until the onion is tender and beginning to brown. Add the toasted chiles, oregano, thyme, peppercorns, star anise, clove, and bay leaves, as well as 10 cups of water, and bring to a boil. Then add your pork back in – the liquid should come up about halfway on the sides of the pork – add more water if needed. Cover, reduce heat to a simmer until the pork is tender and ready for shredding (usually about 2 to 2 and a half hours).
When the pork is tender, remove and let it cook, then shred it into pieces for eating. Take the liquid and all the remaining contents from the pot and blend until smooth – we’re going for a purée consistency here, no large chunks of chile. Obviously, be really careful and only blend in small batches because the caldo will be very hot!
Wipe the pot out if you want, and return the blended liquid to pot along with the nixtamal and simmer it for about 15-20 minutes, until the flavours have melded and the corn is nice and plump. Add you pork back in a maybe let it cook for another 5 or so minutes. This is exactly when you should be tasting for salt, please don’t skip this step.
Now it’s ready for eating – bowl it up and add your desired toppings – chicharrones, avocado, crema, queso fresco, lettuce, cabbage, radish, onion, totopos, oregano, chile de árbol, lime, whatever you like. Buen provecho!
Mine is pretty simple but great.
200gr guajillo chiles, deseeded
20gr puya chiles, deseeded
1kg hominy, drained
500gr pork shoulder, cut into chunks
500gr pork spare ribs, cut into chunks
1kg pork trotters, thoroughly clean
1 1/2 large white onions
1/2 bulb of garlic
Salt and black peppers
For garnish:
Dried orégano, chopper lettuce, corn tostadas, limes, chili powder, chopped onions, chopped radishes.
Boil the pork trotters in plain water, once the scum comes out, throw the water away and wash the trotters. Place the trotters on a clean pot with the hominy and clean water and simmer for about 3 hours, adding hot water if needed.
On another pot, place the pork shoulder and ribs, cover with enough water and season, then add 1/2 an onion amd simmer for 2 hours.
Toast the chiles no a griddle or pan. Then boil in water for 10 minutes and let them rest for another 10. Blend the chilies with the garlic and the rest of the onion, adding more water if needed. Sieve the salsa.
Mix the meat and stock with the hominy. Then add the salsa. Season and let it simmer for 15 minutes. Serve and garnish
Don’t have a recipe.
I go to mi madres spot and she handles biz, and it’s 🔥 every time.
One day I’ll learn how to make her recipe.
🍲
Dunno, prima Gabby makes it 🤭😂😂
Verde >>>>>