Pozole Rojo (Mexico City Red Hominy Pork Stew) 🍲

Name: Pozole Rojo (Mexico City Red Hominy Pork Stew)
Prep time: 72 min
Cook time: 108 min
Total time: 180 min
Yield: 2-4 servings
Cuisine: Mexikanische Küche
Ingredients: 1 kg pork shoulder/leg on the bone; cut into chunks; optional 300 g pork trotter for gelatin; 500 g dried white hominy (pozolera/cacahuazintle), or 4 cans drained; 4 guajillo chiles, 2 anchos, 1-2 chipotles (dried or canned adobo), stemmed and seeded; 300 g tomatillos, husked; 5 garlic cloves; 1/2 white onion + 1 whole onion for the broth; 2 tsp ground cumin, 1 tsp Mexican oregano; 2 bay leaves, salt to taste; Garnish table: shredded iceberg cabbage, sliced radishes, lime wedges, dried oregano, chile piquín, tostada strips, hominy nuts (optional)

A pre-Hispanic ceremonial stew that survived conquest into every Friday family table: pork (and traditionally hominy giants called cacahuazintle) simmered into a silken broth colored and flavored by a trio of dried chiles — guajillo for sweetness, ancho for raisin depth, chipotle for smoke — plus tomatillo, garlic and a pinch of oregano and cumin. The bowl arrives bare; you garnish it yourself: shredded cabbage, radish slices, oregano, chile piquín, lime and crispy tostada strips. Pozole verde and blanco exist, but the rojo of Mexico City's cantinas remains the icon — hangover insurance and party fuel at 2 a.m.

Central Mexico Mexikanische Küche ⏱ 180 Min Mittel

Zubereitung

1

If using dried hominy: simmer with a pinch of cal (lime) or 1 tbsp baking soda, 1-2 h, until kernels bloom and split like flowers; rinse and peel floating skins. Canned: rinse well and simmer 15 min with garlic and bay.
2

Cover pork (and trotter) with 3 L water, add whole onion, garlic halves and salt; simmer 1.5 h (skimming), until tender. Shred half the meat, leave chunks whole; discard onion.
3

Toast chiles in a dry pan 30 s per side until fragrant, then soak 20 min in hot water. Boil tomatillos 10 min until soft.
4

Blend chiles (with 2 cups soaking water), tomatillos, garlic, cumin and oregano until very smooth; strain through a sieve, pressing solids — this silky pass is what separates restaurant pozole from soup with grit.
5

Fry the strained sauce in a little lard or oil 5 min until the oil separates and the color deepens a shade darker.
6

Add to the pork pot with hominy; simmer 40 min uncovered, seasoning salt. If trotter used, the broth will coat a spoon.
7

Serve in deep bowls with bare broth; set out garnish table so each diner builds their own: cabbage, radish, oregano rubbed between palms, lime, chile, tostada strips.

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Pozole Rojo (Mexico City Red Hominy Pork Stew) 🍲

Zubereitung

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