Pozole, a beloved Mexican dish with pre-Hispanic roots, has been warming hearts and filling bellies for centuries. Today, we’re diving into the rich, flavorful world of Pozole Rojo – a traditional pork version that’s sure to become a favorite in your kitchen.
A Taste of History
Before we start cooking, let’s take a moment to appreciate the cultural significance of pozole. This dish dates back to the Aztec empire, where it was considered sacred and often prepared for special ceremonies. Today, it remains a staple in Mexican cuisine, especially during celebrations and holidays.
Ingredients
For the Pozole:
- 2 lbs pork shoulder, cut into 2-inch cubes
- 1 large white onion, quartered
- 6 cloves of garlic, peeled
- 2 bay leaves
- 1 tablespoon dried oregano
- 2 tablespoons salt
- 2 cans (29 oz each) of white hominy, drained and rinsed
- 6 dried guajillo chilies, stemmed and seeded
- 3 dried ancho chilies, stemmed and seeded
- 1 tablespoon cumin
- 1 teaspoon dried thyme
For the Garnishes:
- 1 bunch of radishes, thinly sliced
- 2 limes, cut into wedges
- 1 cup fresh cilantro, chopped
- 1 small white onion, finely diced
- Tostadas or tortilla chips
Let’s Cook!
- Prepare the Pork: In a large pot, combine the pork, quartered onion, 3 cloves of garlic, bay leaves, 1 tablespoon oregano, and 1 tablespoon salt. Cover with water and bring to a boil. Reduce heat and simmer for about 2 hours, or until the pork is tender.
- Make the Chile Sauce: While the pork is cooking, toast the guajillo and ancho chilies in a dry skillet over medium heat until fragrant, about 2-3 minutes. Place in a bowl and cover with hot water. Let soak for 30 minutes.
- Blend the Sauce: Drain the chilies and place in a blender with the remaining 3 cloves of garlic, cumin, thyme, and 1 cup of the pork cooking liquid. Blend until smooth.
- Combine and Simmer: Once the pork is tender, remove the onion, garlic, and bay leaves from the pot. Strain the chile sauce into the pot, add the hominy, and simmer for another 30 minutes.
- Season to Taste: Add salt as needed and adjust the spice level to your liking. Remember, we’re aiming for a medium heat!
Serving Your Pozole
Ladle the hot pozole into large bowls. Set out small dishes with the sliced radishes, lime wedges, chopped cilantro, and diced onion. Allow everyone to garnish their pozole to their liking. Serve with tostadas or tortilla chips on the side for added crunch.
Cultural Notes
In Mexico, pozole is more than just a meal – it’s a celebration of heritage and community. Often served at large gatherings, it’s a dish that brings people together. The act of adding garnishes allows each person to customize their bowl, making the experience both communal and personal.
Pozole is traditionally eaten on Thursday and Saturday nights in many parts of Mexico. It’s also a popular choice for Independence Day celebrations on September 16th.
So, as you savor each spoonful of your homemade pozole rojo, remember that you’re not just enjoying a delicious meal – you’re partaking in a rich cultural tradition that has stood the test of time.
¡Buen provecho! (Enjoy your meal!)
