Doña Cholita Lozano’s Red Pork Pozole

Name: Doña Cholita Lozano’s Red Pork Pozole
Yield: Serves 13 servings
Ingredients: 2.2 pounds pork leg; 1.1 pounds pork ribs; 1 peeled onion; 7 peeled garlic cloves; 1 handful fresh aromatic herbs (such as thyme, marjoram, bay leaf); 1 sprig epazote; 6 quarts water (about 5.7 liters); Salt; Salsa to season the broth; 7 dried guajillo chiles, 3 dried pasilla chiles, and 4 dried smoked chipotle chiles, roasted and soaked in vinegar and piloncillo (or brown sugar); 7 peeled and crushed garlic cloves; 4 avocado leaves; 2 hoja santa leaves; 4 cups meat broth (about 950 ml); Salt; Pozole:; 4.4 pounds precooked hominy corn (maíz para pozole); 2 cups pulque (or substitute with light beer or water if unavailable) (about 475 ml); Garnishes, arranged on platters:; Lime wedges, sliced radishes, sour orange cut into triangles (or substitute with regular orange), dried oregano, lettuce and cabbage cut into thin strips, chopped tomatillo, avocado, pork cracklings (chicharrón),; Shredded pork leg, tostadas, tortilla chips, and warm tortillas; Salsa made from ground árbol chiles with vinegar, cumin, and garlic

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

Pozole is perfect for parties or cold nights. My grandmother used to say it was food for the soul and medicine for the heart.

MARTÍN GERARDO RAMÍREZ CORREA @cook_9223802

San Diego de Alejandría, Jal. y León, Gunanajuato, México.

Pozole is perfect for parties or cold nights. My grandmother used to say it was food for the soul and medicine for the heart.

Saved

Ingredients

Serves 13 servings

2.2 poundspork leg
1.1 poundspork ribs
1peeled onion
7peeled garlic cloves
1 handfulfresh aromatic herbs (such as thyme, marjoram, bay leaf)
1 sprigepazote
6 quartswater (about 5.7 liters)
Salt
Salsa to season the broth
7dried guajillo chiles, 3 dried pasilla chiles, and 4 dried smoked chipotle chiles, roasted and soaked in vinegar and piloncillo (or brown sugar)
7peeled and crushed garlic cloves
4avocado leaves
2hoja santa leaves
4 cupsmeat broth (about 950 ml)
Salt
Pozole:
4.4 poundsprecooked hominy corn (maíz para pozole)
2 cupspulque (or substitute with light beer or water if unavailable) (about 475 ml)
Garnishes, arranged on platters:
Lime wedges, sliced radishes, sour orange cut into triangles (or substitute with regular orange), dried oregano, lettuce and cabbage cut into thin strips, chopped tomatillo, avocado, pork cracklings (chicharrón),
Shredded pork leg, tostadas, tortilla chips, and warm tortillas
Salsa made from ground árbol chiles with vinegar, cumin, and garlic

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Steps

1

In a large pot, bring the first eight ingredients to a boil over high heat for 1 1/2 hours. Turn off the heat, let cool, and set aside.
2

In a large saucepan, bring all the salsa ingredients to a boil for 30 minutes. Turn off the heat and let cool. Once cool, blend everything very well with some broth until very smooth. Set aside.
3

Strain the broth into a large pot and use it to cook the hominy with the pulque. Meanwhile, separate the meat from the herbs and other ingredients. Blend the separated ingredients with some broth and add to the hominy.
4

Shred the meat very finely.
5

When the hominy comes to a boil, add the salsa to season, stir, and let it boil. Now add the ribs and reduce to low heat. Serve in deep bowls with a piece of rib and shredded meat.
6

Each person adds their preferred garnishes. Enjoy with tostadas or pork cracklings.