Red Pozole – Festive Mexican Soup
by Editorial Staff
Pozole is a traditional Mexican holiday dish that once had ritual significance. Therefore, its preparation is very difficult, but there is a simplified version from the Mexican kitchen. The salty is prepared as a soup or as a stew of specially processed corn and pork, with the addition of a variety of ingredients already on the plate, to the taste of the eater: salted cabbage, chilli, onion, garlic, radish, avocado, salsa, lime. Depending on which salsa is used, red or green, a distinction is made between red, green and white salting. As a corn ingredient for salting, you can take canned corn or corn flour or cereals from which hominy is cooked.
Ingredients
- 6 tablespoon. water or chicken broth
- 800 g canned corn or 500 g corn grits or flour
- 1/2 tablespoon. tomato paste or 1 tablespoon. tomato puree
- 500-600 g pork leg or roast pork
- 1 white onion
- 5 cloves of garlic
- 1 chilli pepper
- a few sprigs of fresh thyme or 1 tbsp dried
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1 tbsp smoked paprika (you can take the usual one)
- 1 bay leaf
- 2 tbsp vegetable oil
- avocado, red onion, cilantro, lime slices for serving
Directions
- Peel and chop the vegetables, chop the garlic.
- Cut the pork into small pieces.
- If you take cornmeal/grits, cook it separately, stirring, until the hominy is ready, cool and cut into cubes.
- Heat oil over medium heat in a saucepan, chopped onions and peppers, add fry for about 3 minutes until onions are soft but not lightly browned.
- Add spices, stir, fry for 1 minute.
- Add garlic and bay leaf, fry for another 1 minute to reveal the garlic flavour, but not until the garlic browns.
- Pour in water or broth, tomato paste or tomato puree, bring to a boil, stirring occasionally.
- Add pork and simmer for 20 minutes.
- Add corn or chopped hominy and cook for another 5 minutes.
- Serve hot, sprinkle with chopped avocado, red onion, cilantro and lime slices (optional).
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