Name of EventMexican Independence Day
The famous and delicious soup/stew called Pozole
|Preparation time||30 mins|
|Cooking time||4 1/2 hours|
- 4 quarts of water
- 2 pounds cubed pork shoulder.
- 1 pound pork spare ribs or baby back ribs
- 3 cans (15 ounces each) hominy, drained and rinsed
- 1 white onion cut in quarts
- 8 large garlic cloves
- Salt to taste
For the red sauce:
- 5 Guajillo peppers cleaned, seeded, open flat, and deveined
- 5 Ancho peppers cleaned, seeded, open flat, and deveined
- 6 Garlic cloves
- 1 medium white onion coarsely chopped
- 2 Tablespoon vegetable or canola oil
- 1/2 teaspoon dry Mexican oregano
- salt to taste
For the Garnish:
- 1 Head of lettuce finely shredded
- 1 1/2 cup of onions, finely chopped
- 1 1/2 cup of radishes sliced
- Ground Chile Piquin to taste
- Mexican oregano
- Deep fried Corn tortillas (Tostadas)
- Limes, cut in wedges
If you can't get any of the above ingredients check our guide to the best online shops for Mexican groceries.
- Heat water in a large stock pot. Add onion, salt and pork meat and spareribs . Salt. Bring to a boil, then lower the heat and let simmer, partially covered for 2 and half hours or until meat is tender and falling off the bone. While cooking, skim top layer of foam and fat from the pot using a ladle. If necessary, add warm water to maintain the same level of broth in the pot
- Remove pork from broth; reserve broth. Trim excess fat, and remove meat from bones; discard bones, onion and garlic from the broth. Shred meat, and cover.
- Now for the sauce, soak the ancho and guajillo peppers in water just enough to cover for 25-30 minutes until soft.
- Blend peppers using a blender or food processor with garlic cloves, chopped onion and oregano adding some of the water in which they were soaking. Puree mixture until smooth.
- Heat oil in a large skillet over medium-high. Add the dry pepper puree and salt to taste, stirring constantly as it splatters. Reduce heat to medium; simmer, about 25 minutes.
- Using a strainer, add the sauce to the broth. Bring to a boil and add the meat, and simmer gently, for about 10 minutes. Stir in white hominy, and season with salt and pepper. Simmer until heated through.
- Serve Pozole in large soup bowls and place garnishes on the side as shown above.