{"id":6250,"date":"2022-07-25T11:28:04","date_gmt":"2022-07-25T11:28:04","guid":{"rendered":"https:\/\/helleme.com\/?p=6250"},"modified":"2022-07-25T11:28:09","modified_gmt":"2022-07-25T11:28:09","slug":"pork-pozole-rojo","status":"publish","type":"post","link":"https:\/\/helleme.com\/pork-pozole-rojo\/","title":{"rendered":"Pork Pozole Rojo"},"content":{"rendered":"\n
Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles. Pile your bowl with toppings like shredded cabbage, radishes, cilantro, lime, and avocado!<\/p>\n\n\n\n
Years ago when I spent a summer studying Spanish in Cuernavaca, Mexico, my Mexican teacher told me that it was much easier to pronounce the language properly if you smiled as you spoke it.<\/p>\n\n\n\n
She was right! Good thing Mexican food is so delicioso<\/em>, because just thinking about dishes like this pozole makes me smile.<\/p>\n\n\n\n It’s somewhat of a feast, pozole. I guess you could make smaller batches, but since you have to cook it for several hours, it just makes sense to make a large amount, and then have lots of friends over with whom to enjoy it.<\/p>\n\n\n\n Pozole (or posole) is a traditional soup in Mexico, often served Christmas eve, and in many parts of the country on Thursdays and Saturdays all year round.<\/p>\n\n\n\n My good friend Chef Arturo Vargas, from Acapulco, Mexico, taught me how to make this soup, thanks Chef!<\/p>\n\n\n\n