Pozole is a hearty rich Mexican stew, that originated in the state of Jalisco, Mexico and is traditionally prepared during special occasions or holidays. The main ingredient is hominy-dried white or yellow corn kernels that have been boiled and soaked in slake lime to remove the hull, and then drained, rinsed, and cooked for about 2 hours. Pozole also contains onions, garlic, and chiles and most often made with pork – or sometimes chicken and it’s broth – and is always served with fresh toppings, such as cabbage or lettuce, radishes, cilantro, and fresh lime juice.
Sounds complicated? Doesn’t have to be. You know me, I always look for a more modern and easy way to enjoy delicious Mexican cuisine! This version of Pozole Rojo de Puerco is easy to prepare at home, using canned hominy to make the process a bit faster and even though it doesn’t contain the traditional whole pig’s head or pig’s feet, it’s delicious! I went with a pozole pork mix that can be purchased at Northgate Market or your nearest Mexican supermarket. You could also use country-style pork ribs from the loin section. Country-style ribs are sold boneless or on the bone.
The chile’s I use are guajillo and only a few New Mexico (New Mexico chiles can be quite hot, so add with caution) and they can be found at your local Mexican market. Instead of using canned chicken broth, I used Knorr Chicken Bouillon. In fact, if you would like to try a pozole with a tomato base vs chiles, you may want to check out Knorr pozole rojo recipe here. I of course want to make it even easier by placing all ingredients in a slow cooker and wake up to a delicious pozole breakfast or you can prepare it early lunch to have the best dinner at home. Now I don’t know about you, but I can’t eat my pozole without bolillos, oval Mexican sandwich rolls, which are usually served with the soup. ¡Provecho!