In Mexico we love stews. Earlier liquid stews and dishes that make a whole meal.
And that’s a historical question, because the Pozole Rojo recipe comes from pre-Hispanic times. Its elaboration has evolved to become a mixture of Mexican, European and even Asian ingredients! But there is one constant, corn.
The one we use is a coarse-grained variety that bursts when cooked; the peanut corn.
Recipe for 7 people
Preparation time: 20 min
Cooking time: 2 h
Don’t forget to save our Pozole Rojo Recipe!
– 2 LBS peanut corn (canned)
– 1.5 LBS pork shoulder in pieces
– 0.5 LBS of pig’s foot or bones
– 1 liter water
– 6 ancho dry chili pepper
– 10 bay leaves
– 1 head of peeled garlic
– 1/2 large white onion
– 2 tablespoons oregano
– 3 teaspoons of salt
And for the accompaniments:
– Iceberg salad or thinly sliced romaine lettuce
– 1/2 chopped white onion
– 15 radishes cut into cubes
– lime wedges
– dried oregano
– dried red pepper flakes
1. Soak the pig’s feet in cool water for 30 minutes.
2. In a large saucepan boil the liter of water, the pork, and the cloves of garlic (reserve two for the sauce). Let cook for 15 minutes and skim. Add the oregano and elaboró bay leaves. Cook for 1 hour and a half.
3. Boil some water in a small saucepan and leave the dried chilies to soak for 20 min.
4. Blend the chilies, onion, two cloves of garlic, salt and a little soaking liquid until smooth.
5. Once the pork is cooked, shred the meat with two forks and discard the bones.
6. Rinse and drain the corn.
7. Return the pork to its cooking broth and add the chili sauce and the corn.
8. Simmer for 30 minutes and adjust seasoning.
9. Serve the pozole (meat, broth and corn) in a shallow plate with side bowls in the middle.