Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, pozole rojo. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

This pozole rojo, or "red" pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. I made this for my parents, and they loved it. This Mexican pozole recipe is SO cozy and flavorful.

Pozole Rojo is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Pozole Rojo is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have pozole rojo using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Pozole Rojo:

1. Take 2 lbs boneless pork shoulder meat (cubed)
2. Make ready 5 dried chili ancho
3. Prepare 5 dried chili guajillo
4. Prepare 8 cups chicken broth
5. Make ready 2 tbsp canola oil
6. Take 6 cloves garlic (minced)
7. Make ready 1 medium yellow onion
8. Get to taste Salt
9. Make ready 2 tbsp oregano
10. Prepare 2 tsp black pepper
11. Get Garnish : cabbage, radishes, avacado, cilantro, lime (optional)
12. Make ready Tostadas
13. Take 4-5 cups white hominy, drained

It is an ancient soup — long predating the conquistadors — and has even been said to have been made with human meat for. In central Mexico, every pozole features a different combination of pork and dried chiles, but "I would be confident serving this [version] to a Mexican grandmother," says Rancho Gordo. Want a shortcut to make Pozole Rojo? Use your Instant Pot and a couple of other tips to make an authentic Posole it in a flash!

Instructions to make Pozole Rojo:

1. Start by taking the stem of chilis, shake out seeds & place in a bowl.
2. Boil water, once hot pour over chilis & put plate over so as to keep the heat & steam trapped with the chilis for 30 mins
3. In a skillet, pour oil & sear pork meat. Brown meat turning for about 7-8 mins. Season with tsp of oregano, salt & pepper. Once browned, put in slow cooker with juices & all.
4. Pour broth in slow cooker & all the seasonings & 1/2 the onion sliced.
5. In the blender put chilis, the other 1/2 of the onion, garlic & 1/2 the water the chilis sat in with about 2 tbsp of salt. Blend well.
6. With a mesh colander hold over slow cooker & pour blended chilis into colander. Move around with a spoon so as to get all the chili sauce to leak thru into the slow cooker. Add more hot water to chili sauce as you are moving with spoon if you need to. Once all sauce is thru & all thats left in the colander is the actual chili casings, toss the casings in the garbage. Then stir everything in the slow cooker with a serving spoon to mix.
7. Add to slow cooker the hominy & cover. Cook on low for 8 hrs or high for 4 hrs. Garnish with avacado, radishes, cabbage, cilantro or raw onion & serve with tostadas.

Want a shortcut to make Pozole Rojo? Pozole rojo dates all the way back to Aztec times. Here's a rich, comforting version you can make at And the first one was the pozole rojo. It dates all the way back from the Aztec times in Mexico, but. It gets it's color from dried chilies.

So that’s going to wrap it up for this special food pozole rojo recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!