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+ servings

Red Pozole

Course Main Dish, Soup
Cuisine Mexican, Southern
Keyword chili pepper, corn, pork, recipe, soup
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 2 portions

Ingredients

for soup

  • 10 oz pork shoulder
  • 2 cloves garlic
  • 1/4 each onion white
  • 1/4 tsp cumin seeds
  • 1/2 tsp oregano Mexican
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 each Ancho
  • 1 each Chipotle
  • 2 each Guajillo
  • 3 oz Hominy corn cooked or canned
  • 4 cups water or stock

for toppings to serve with soup

  • 2 leaves cabbage
  • 1 bunch cilantro
  • 1 each jalapeno
  • 1 each key lime
  • 2 each scallions
  • 2 each radishes

Instructions

  • Prepare dry chili peppers. Remove stems, veins, and seeds. Cut them into small pieces, and quickly toast them on a hot, dry skillet, stirring. (For more portions of this soup, roast dry chiles in hot 350F for 5 minutes.) Place toasted chili peppers in a bowl of a blender, and pour about a cup of hot water over. Make them submerge by pressing down. Leave for 20-25 minutes to reconstitute.
  • Dice onion and garlic.
  • Cut pork into ~2-inch cubes. Heat oil (or pork fat) in a heavy skillet over high heat. Cook every batch separately for about 1 minute, constantly stirring, until pork surface becomes white.
  • Add onions and garlic and continue cooking for another 2 minutes, stirring. Add water or stock, oregano, cumin, season with salt and pepper. Bring to boiling, reduce the heat to low and let simmer for about 20 minutes.
  • Blend chili peppers with their water and add the puree to the soup. Stir and continue simmering for another 10 minutes or until pork is fork-tender.
  • Prepare soup toppings. Thinly slice radishes, jalapeno, scallions, lime or key lime, chiffonade cabbage leaves, and pick cilantro leaves.
  • When pork is tender, add canned posole (hominy corn kernels) and bring the soup to final boiling. Serve toppings separately, buffet style, to be stirred into the bowl of hot soup individually.

Notes

Red Pozole with Pork by Mexican Authentic Recipes
Los mexicanos prehispánicos comían pozole con carne humana
"Like during the Neolithic period in Europe, cannibalism was a frequent activity in pre-Hispanic Mexico, according to a study by a team of anthropologists from UNAM, the National Institute of Anthropology and History (INAH) and the University of Granada, south of Spain. Miguel Botella, director of the Laboratory of Physical Anthropology at the University of Granada, pointed out that the more than 20 thousand skeletal remains studied by these experts had shown that cannibalism was 'systematic.' [...]
The anthropologist pointed out that in pre-Hispanic Mexico, after the ritual sacrifices in which the victim's hearts were offered to the deities, the rest of the body was cooked with corn and distributed among all the participants in a kind of communion act. [...]
Some recipes with human flesh as an ingredient were collected by the Spanish friars during their evangelizing work after the conquest. The recipes indicated that it was customary to add human flash to the pozole. According to one of the friars, human flesh 'tasted like pork' and was replaced by it after cannibalism of the natives was banned."