Soups & creams
Pozole Rojo
Traditional broth of cacahuazintle corn and pork with dried chiles.
Gluten-free
Ingredients
- 500 g of pork in pieces
- 400 g of cooked hominy corn (mote)
- 4 guajillo chiles, seeded
- 2 ancho chiles, seeded
- 3 garlic cloves
- 1/2 white onion
- 1 bay leaf
- 1 teaspoon of oregano
- 1 teaspoon of salt
- Lettuce, radish, onion and lime to serve
- Tostadas to accompany
Step-by-step
Using a different robot? Switch it here:
- Put the meat in the mixing bowl with 1000 g of water, half an onion, a garlic clove, bay leaf and salt. Program 30 min/100°C/reverse/spoon speed.
- Remove the meat and the broth; set both aside. Rehydrate the chiles in hot water for 10 minutes.
- Place the drained chiles, two garlic cloves and 200 g of broth in the mixing bowl. Blend 1 min/speed 8 and strain.
- Pour the strained sauce into the mixing bowl and saute 6 min/100°C/spoon speed.
- Add the reserved broth, the meat, the hominy corn and the oregano. Program 25 min/100°C/reverse/spoon speed.
- Adjust the salt and let it rest for 5 minutes.
- Serve with lettuce, radish, onion, lime and tostadas.
Tips
- Strain the chile sauce well for a smooth broth.
- Cooked hominy corn is sold in can or bag; it saves a lot of time.
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