Mexican soup “Pozole Rojo” – a detailed recipe for cooking.

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve salted Rojo Mexican chowder with the leftover chilli sauce and vegetables.