Red Soup-Ragout "Pozole"

by Editorial Staff

Rich stew soup is extremely popular in Spain and Latin America, it can be both the first course and the second, while not requiring any side dishes for itself. It is most commonly made with pork, although there are a variety of recipes using chicken, fish and seafood. However, the main ingredient of the dish is corn.

Summary

Course	Soup
Cuisine	Mexican

Ingredients

Instructions

Soak corn kernels in cold water overnight.
The next day, change the water and boil over medium heat until tender.
Boil the pork knuckle with garlic, bay leaf and pepper (peas).
When the meat becomes easy to lag behind the bone, remove the bone, disassemble the meat into portioned pieces.
Strain the broth, add boiled corn and meat to it.
Cut the chilli pods lengthwise, remove seeds and stems.
Pour boiling water over and let it brew until soft (about 30 minutes).
Place the soaked pods, diced onion, garlic and salt in a blender.
Grind until smooth.
Add the resulting sauce to the broth with corn and meat, add oregano and caraway seeds, cook all together for 3-5 minutes, salt to taste.
Usually, lemon, radish, avocado, green salad, etc. are sliced to serve the soup.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.