How to make red pozole: Recipe

Red pozole, an emblematic dish of Mexican gastronomy, is much more than a simple soup; it is a culinary tradition rooted in the history and culture of the country. Its origin dates back to pre-Hispanic times, where corn, the main ingredient, was considered sacred. With the passing of time and the fusion of cultures, pozole evolved, incorporating ingredients such as pork and chiles, which give it its characteristic red color and intense flavor.

Ingredients

• 7 pounds of assorted pork chunks for pozole
• 7 guajillo chiles (unsoaked and soaked)
• 2 tablespoons of salt
• Half a head of garlic
• Half an onion
• 4 bay leaves
• 2 tablespoons Knorr Suiza
• 1 teaspoon oregano
• 1 can of corn for pozole

For the sauce:

• 25-30 chiles de árbol
• 4 garlic
• 1 teaspoon salt
• 2 tablespoons olive oil

To accompany:

• Avocado slices
• Toast
• Radishes
• Lemon
• Onion
• Cabbage

Preparation

Cooking the meat:

In a gallon of boiling water, add the meat, salt, onion, garlic and bay leaves.

Then, add the corn for pozole.

Let it cook for 1 hour and 45 minutes.

 

Preparation of the sauce:

Grind the soaked guajillo chiles, garlic and Knorr Suiza in a blender.

In another blender grind the chiles de arbol, garlic, salt and olive oil until a smooth sauce is obtained.