Monumental Red Pozole
We share with you the best recipe for red pork pozole on the internet! This recipe is of pre-Hispanic origin and has evolved to suit the tastes of Mexicans. Don't miss this red pozole, which is made with pozole corn, pork meat, and celebrates Independence Day with the best flavor.Did you know? Although pozole was served in ceremonial rituals in pre-Hispanic times, today it is served at parties and celebrations.See more easy recipes
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 1 kilo hominy corn, pre-cooked
- 500 grams pork leg, in medium pieces
- 500 grams pork backbone, in medium pieces
- 500 grams pork ribs, chopped
- 1/2 garlic heads
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- 3 bay
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- 2 pasilla chiles, rehydrated
- 2 cascabel chiles, rehydrated
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- 3 cloves
- 2 allspice berries
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- 2 tablespoons lard
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- radish, sliced
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- tostadas
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- Sidral Mundet® Apple flavor
Preparation
30 mins
45 mins
Low
- Place the pozole corn, the pork leg, the pork spine, the pork rib, the head of garlic, the onion, the water, the salt, and the bay leaf in a pot. Cook over medium heat for 80 minutes.
- Remove the meat and shred it. Set aside.
- Blend the guajillo chili, pasilla chili, cascabel chili, garlic, onion, oregano, clove, allspice, chicken broth, and salt. Strain, pour into a pot, heat the lard, and cook for 5 minutes.
- Add the sauce to the pozole corn and cook the red pozole for 15 more minutes.
- Serve the red pork pozole and garnish with lettuce, radish, onion, and lime juice. Accompany with tostadas with cream and Sidral Mundet® apple flavor.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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