Pozole Rojo is a rich red Mexican soup made from vegetables and pork, hominy and meat broth, more similar in consistency to a stew.

Summary

Ingredients

• 800 grams of pork meat (cut into medium-sized pieces)
• 1 cup fine corn grits
• 2 medium yellow onions (peeled and cut into rings)
• 1 large sweet red pepper (seeded and diced)
• 6 large cloves of garlic (peel and crush)
• 1 small red chilli (remove seeds, chop well) *
• 0.6667 cup trade winds (can be substituted with regular tomato puree)
• 2 litres of meat broth
• 2 teaspoons paprika
• 0.5 tablespoon of dried oregano
• Half a teaspoon of cumin
• 2 bay leaves
• 0.3333 cup lime juice
• Vegetable oil
• Salt

For serving

• 1 avocado (peeled and sliced)
• 1 small red onion (peeled and roughly chopped)
• 1 small bunch of radish (remove the green part, cut into circles)
• 1 small chilli (seed and cut into rings)
• 1 small bunch of cilantro (leaves separate)
• Corn chips
• Sour cream

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Instructions

In a large saucepan, use a few tablespoons of vegetable oil and fry the pork pieces over high heat for 5-6 minutes, so that they have time to brown well on all sides. We transfer to a plate.

In the same saucepan, reduce the heat to medium-low and add paprika, oregano and cumin, fry the chilli, garlic, bell pepper and onion until the latter becomes transparent. Transfer to a blender and interrupt together with the trade wind until smooth.

We return the meat and the resulting sauce to the saucepan. Over medium heat, we deglaze (simply put, with a wooden spatula we scrape out the remnants of vegetables and meat adhering to the bottom and walls of the stewpan during frying). Pour in the broth, bring to a boil and cook over low heat under a slightly open lid for 30 minutes.

Then add the corn grits and, now stirring from time to time, cook for about twenty minutes, until the corn porridge is cooked. Salt to taste.

Pour the Rojo pozolé into serving plates, top with our dressing for serving, including sour cream. Serve immediately after that.