The original white Pozole is said to have been created in the Guerrero state, during the 18th century. Through out Mexico, there are regional variations of this dish: red (rojo) or green (verde) depending on the ingredients used eg. chillies or ground pumpkin seeds.
This delicious recipe for Pozole Rojo, is well worth the effort to make. And it is also fun as each guest gets to garnish their own plate!
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- 1 Whole Chicken. Cut into Pieces.
- 1 Onion
- 6 Garlic cloves. Minced.
- 4 Tsp Salt
- 1 Small Handful Fresh Coriander. Roughly Chopped.
- 1 kg Boneless Lean Pork
- 500 gr Boneless Pork Leg
- 1 kg Hominy
- 6 Chile Guajillo. Seeds removed, Roasted, and Soaked.
- Mexican Oregano
- 1 Cup Thinly Sliced Onion
- 10 Red Radishes. Sliced.
- 2 Avocados. Pitted, Skinned and Diced
- 1 Head of Lettuce. Finely Sliced.
- 5 Limes. Halved.
- Crushed chilli
1. Place the chicken in a large pot with 1/2 of the onion, 3 of the garlic cloves, 1 teaspoon of the salt and the coriander.
2. Cover with water (about 10 cups) and bring to a boil.
3. Simmer, covered, over medium heat for 20 minutes or until the chicken is tender.
4. Transfer the chicken to a plate and leave to cool. Reserve the cooking water as a chicken stock. There should be about 8 cups.
5. Remove the skin and bones from the chicken and shred the meat.
6. Place all the pork meat and remaining salt in a large pot and cover with 14 cups of water.
7. When the water comes to a boil, skim the fat from the surface and cook the meat over a medium heat for 1 hour.
8. Add the hominy to the pork and cook for another 30 minutes.
9. Remove and shred the pork meat and return it to the pot.
10. Add the chicken stock and shredded chicken to the pot.
11. Purée the chillies, 1/2 onion and 3 garlic cloves in a blender with 1 cup of the stock from the pot.
12. Heat 5 tablespoons of oil in a skillet and sauté the chilli mixture for 5 minutes.
13. Lower heat and cook for 10 more minutes before you add it to the stock in the large pot.
14. Test the seasoning, cover and cook over medium heat for another 20 mins. or until the hominy is tender.
15. Serve in shallow bowls.
16. Present all the garnish items separately so that each person gets to decorate their own plate.
17. Accompany with Tostadas for a 100% Mexican experience!