{"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

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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

\"Spoon<\/figure>\n\n\n\n

Preparing & Serving Pozole<\/h2>\n\n\n\n

This pozole rojo, or “red” pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn.<\/p>\n\n\n\n

I made this for my parents, and they loved it. Mom told me she hadn’t had pozole since she was a kid in Tucson. Lots of smiley faces around the table tonight.<\/p>\n\n\n\n

Typically just the simple soup with pork and hominy is served, and the add-ins, or garnishes are set at the table for all to pick and put in their soup as they wish.<\/p>\n\n\n\n

Pozole Rojo (Mexican Pork and Hominy Stew)<\/h2>\n\n\n\n

PREP TIME<\/strong>30 mins<\/p>\n\n\n\n

COOK TIME<\/strong>3 hrs<\/p>\n\n\n\n

TOTAL TIME<\/strong>3 hrs 30 mins<\/p>\n\n\n\n

SERVINGS<\/strong>12 servings<\/p>\n\n\n\n

We haven’t made this in a slow cooker, but I’m guessing that step 6 could easily be done in a slow cooker.<\/p>\n\n\n\n

Tostadas are crispy fried corn tortillas. They are sold packaged and can often be found in the same section of your grocery store as fresh tortillas, or can be found at Mexican markets. You can make your own by frying stale corn tortillas (or tortillas that have dried out a bit in a warm oven), in hot vegetable oil until stiff.<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n