Pozole Recipes – Wholesome Deliciousness

Pork isn’t usually my first choice of meat, but in case you haven’t noticed, I love Mexico food —When I tried pozole in Mexico last year, I was hooked.I researched the ingredients, asked the chef who made it some questions, and made my own Mexican dish Pozole formula Be inspired by them. Tender pork, delicious spices and hearty polenta bring a truly festive feel to every bite.The steps for this Pork Pozzo Rojo Soup are a little more complicated than most of my other soups healthy recipesbut it’s well worth it!

What is pozole?

pozole, pronunciation Bosuan In Spanish, is a traditional Mexican soup or stew made from polenta, meat (usually pork or chicken), chili peppers, and spices. You can find pozole rojo, verde and blanco varieties. It’s usually served with toppings like chopped cabbage, radish, avocado, cilantro, and lime wedges.

Pozole Ingredients and Substitutes

This section explains how to choose the best ingredients for pozole rojo, what each ingredient does in the recipe, and substitution options.For measurements see Recipe card below.

• Dried Ancho Chili – This key ingredient adds heat and flavor. You can also use dried guajillo peppers, which are spicier, or mix the two.Any of these dried chili peppers will make Red pozole (red pozole).You can also use fresh green chillies green pozole (green pozole), or omit the peppers entirely if that’s what you want to do white pozole (white pozole).
• garlic – This pozole recipe calls for whole garlic cloves and minced garlic.
• olive oil – Used in stir-fries. Avocado oil also works.
• Meat – I used pork shoulder to make pork pozole, but you can also use other cuts of meat such as pork loin, pork butt, or even chicken if you don’t like pork. Cut the meat into 1-inch pieces.
• onion – You can use white onions or yellow onions.
• canned polenta – This is pre-cooked canned corn that’s ready to use and is another key ingredient in this dish. You can usually find it in the canned vegetable section of your grocery store.
• chicken soup – I use reduced sodium chicken broth, but regular will work too (or Bone soup).
• seasoning – I try not to make it too simple but still capture the essence of the dish.This pozole recipe uses dried oregano (but Mexican Oregano More traditional, if you can find it), cumin brings a warm flavor, bay leaf, sea salt (or kosher salt) and black pepper. You can also add chopped coriander and/or smoked paprika if you wish.
• Optional decoration – Chopped cabbage, sliced ​​radish, avocado, cotija cheese, fresh cilantro and lime wedges. Use any combination you want!

How to Make Pozo

This section shows how to make pozole soup, with step-by-step photos and detailed information about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

1. Hydrate the ancho peppers. Soak the dried chilies in boiling water until soft. Drain the water, cut off the stems and veins of the chile leaves, and scoop out the seeds.

2. Mix and strain. in a small mixer or food processor, combine the seeded and cored peppers, whole garlic cloves, a pinch of salt and the water you used to hydrate the peppers in the pot.Blend until smooth, then strain through a fine sieve Mesh screenpress with a spoon to extract the liquid.

3. Fry the pork. Heat olive oil in a large pot over medium-high heat. Add the pork and fry on each side. Remove the pork from the pan and set aside.
4. Fry aromatics. Add onions to pan and sauté until softened. Add minced garlic and saute until fragrant.

5. combine. Return the pork to the pan along with the onions and garlic. Add ancho chili paste, ground cumin, dried oregano, and polenta in a blender. Stir everything together to coat the pork and polenta with the spices.
6. simmer. Add chicken stock, salt, pepper and bay leaf. Bring to a boil, then reduce the heat to a simmer, cover and simmer until the pork is tender.

Tip: When cooking pork, skim off any accumulated foam.

Sometimes this is needed and sometimes not much is needed.

7. Serve. Remove bay leaves. You can serve pozole as is or top it with garnishes such as chopped cabbage, sliced ​​radish, avocado, cotija cheese, and/or fresh cilantro. Freshly squeezed lime juice also works well.

Storage instructions

• Shop: Let the pozole cool completely, then transfer to an airtight container and refrigerate for up to 3-4 days.
• Meal Preparation: You can make the ancho chile sauce ahead of time and store it in the refrigerator. You can also chop the onions, dice the pork and rinse the white polenta. Alternatively, the entire soup can be cooked ahead of time as it keeps well.
• Reheat: Place the pozole recipe in a pot and heat over medium-low heat on the stovetop or in the microwave.
• freeze: Transfer to an airtight freezer-safe container, leaving some room at the top for expansion. Stores in the refrigerator for up to 3 months.

More Easy Mexican Recipes

Do you love Mexican inspired food as much as I do? Try some of these simple recipes:

Pozole formula

This Mexican pozole recipe (pozole rojo) is a delicious soup with tender pork, hearty polenta, and rich spices in a chile-seasoned broth.

Prepare: 30 Every minute

chef: 2 Hour

All: 2 Hour 30 Every minute

Serving size: 6 (Adjust according to recipe proportion)

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. In a medium saucepan, bring 3-4 cups of water to a boil. Remove from the heat and add the dried ancho chiles.let them soak 15-20 minutes, until softened and rehydrated. Use tongs to remove the ancho peppers from the pan and place on a cutting board. Use a knife to remove the stem and any large veins. Use the back of a knife or a spoon to scoop out the seeds.

2. add chili pepper to mixer or food processor Add 2 whole garlic cloves, a pinch of salt, and 1/2 to 2/3 cup of the pot water. Blend until smooth. The mixture should be fairly thick, but fluid enough so that you can strain it.

3. Strain the mixture through a filter small mesh sieve Over the bowl, use the back of a spoon to press as much liquid into it as possible.

4. Heat olive oil in a large pot or Dutch oven over medium-high heat.Add pork shoulder and stir-fry 2-3 minutes on each side. Remove the pork from the pan and set aside.

5. Reduce heat to medium.Add the onions to the pot and saute until fragrant 5-6 minutes.

6. Add the remaining 6 cloves of minced garlic and stir-fry again 2-3 minutes.

7. Return pork to pot. Add the anchovy chili sauce (strained in step 3), ground cumin, dried oregano and polenta. Stir everything together to coat the pork and polenta with the spices.

8. Add chicken stock, salt, pepper and bay leaf.Bring the heat to a boil, then reduce the heat to a simmer, cover the pot and simmer for a while 1 1/2 to 2 hours, until the pork is tender. When cooking pork, you may find it necessary to skim off any foam that has accumulated while cooking.

9. Remove bay leaves before serving. Serve as is or add garnish of your choice.

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Recipe Notes

Serving size: 2 cups

• Serving size is perfect for a meal, or you can cut it in half and serve as an appetizer.
• Nutritional information does not include optional garnishes.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

Calories Chapter 560

fat 29.7 grams

protein 35.5 grams

total carbohydrates 39.6 grams

net carbs 30.2 grams

fiber 9.4 grams

sugar 11.2 grams

Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please see our nutrition policy.

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