Mexican Soup “Pozole Rojo”
by Editorial Staff
Mexican soup “Pozole Rojo” – a detailed recipe for cooking.
Cook: 5h.
Servings: 7
Ingredients
- 900 gr. pork pulp (shoulder), cut into 2 pieces
- 350 gr. dried corn Cusco (mote), soak overnight 3/4 tablespoon.
- dried chilli de Arbol peppers 4 – 5
- dried ancho chilli peppers
- 6 garlic cloves (crush 2, chop 4 finely)
- 1 large onion, chopped 2 teaspoon.
- ground cumin 1 tbsp
- dried oregano
- 1 bay leaf Salt 2 tbsp
- vegetable oil 8 tablespoon. l
- lightly salted chicken broth
- Diced avocado
- shredded cabbage
- diced radish
- fresh parsley, for garnish
Directions
- To make chilli sauce: Cut off the legs of the peppers and shake out the seeds. Place the peppers in a bowl and pour over 1.5 tablespoon. boiling water, press down with a dish so that the peppers are completely immersed, and soak until softened, about 30 minutes. Transfer the peppers and water to a blender. Add crushed garlic and 1/2 teaspoon. salt, grind until smooth.
- Prepare salted Rojo: grate pork with cumin and 1/2 teaspoon. salt. Heat vegetable oil in a heavy-bottomed saucepan. Add onion and fry over medium heat, stirring occasionally, until softened about 5 minutes. Add chopped garlic and cook for 2 minutes. Increase the temperature to medium-high and scoop the onion to one side, add the pork and brown on all sides, for 5 minutes.
- Add 2 cups water, chicken broth, oregano, bay leaf, 1/2 teaspoon. salt and 1/2 tablespoon. chilli sauce. Bring to a boil and simmer over low heat, covered, for about 2 hours.
- Stir the corn kernels into the chowder and continue simmering until tender, about 2 more hours. Remove the bay leaf. Place the pork on a cutting board and cut into large pieces. Stir the meat with the Rojo salting and add broth as needed. Add salt to taste.
- Serve salted Rojo Mexican chowder with the leftover chilli sauce and vegetables.
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