How To Make Pozole Rojo Con Patitas De Puerco
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Recipe Overview
Overview
Pozole Rojo con Patitas de Puerco is a dish that embodies the heart and soul of Mexican cuisine. The combination of tender pork, particularly the rich flavors from the pig’s feet, creates a broth that is both hearty and comforting. As the meat simmers, it releases its essence into the water, transforming it into a flavorful base for the pozole.
The preparation begins with boiling the meat, allowing the proteins to form a layer that must be skimmed off for a clear broth. This step is crucial to achieving a clean and appetizing soup. The addition of spices like cumin and Mexican oregano enhances the depth of flavor, while the hominy adds a delightful texture that complements the tender meat.
One of the standout moments in making this dish is the blending of the hydrated chiles, which not only thickens the soup but also infuses it with a vibrant red color and a mild heat. Topping the pozole with fresh ingredients like shredded cabbage, radishes, and cilantro not only adds a refreshing crunch but also elevates the dish visually.
This pozole is perfect for family gatherings or a cozy night in, offering a taste of tradition that warms the heart. Whether served with tostadas or enjoyed on its own, this dish is sure to become a favorite in any household.
Recipe Details
Steps & Tips
Place a 20 quart stainless steel pot on the fire and add five quarts of water.
Carefully add three and a half pounds of pork butt, three and a half pounds of pork shoulder, and five pounds of pig's feet cut into pieces into the boiling water.
Add two more quarts of water to ensure the meat is submerged.
Cover the pot and let it boil for about 8 to 10 minutes.
Grind 1 and 1/2 teaspoons of whole cumin and black peppercorn.
Add 1 and 1/2 teaspoons of Mexican oregano to the ground spices.
Remove the protein that forms on top of the broth using a skimmer until the water is clear.
Add one large onion cut in half, two sliced garlic bulbs, 10 bay leaves, and 1 and 1/2 tablespoons of Mexican oregano to the pot.
Stir the ingredients together, cover, and let it cook for 1 hour.
Tip: Add salt after the meat has cooked for an hour to prevent it from becoming tough.
In a separate pot, boil water and add 25 cleaned chile guajillo and two chiles de árbol to hydrate.
Tip: Hydrate chiles early to ensure they become soft and flavorful.
Blend the hydrated chiles with some of the water, 1/3 of a medium onion, 10 garlic cloves, and three torn corn tortillas.
Remove the onion and garlic bulbs from the pot after cooking.
Add the blended salsa to the pot along with more chilia water.
Add five tablespoons of better than bullion chicken flavor to the pot.
Cover the pot and let it cook for another hour.
Tip: Avoid burning chiles when making salsa to prevent bitterness.
Tip: Smash garlic before adding it to the skillet to enhance flavor.
In a skillet, heat two tablespoons of canola oil and add 15 chiles de árbol, sautéing until they change color.
Add a third of a medium onion to the skillet and sauté until translucent.
Add three roughly chopped Roma tomatoes and smashed garlic to the skillet.
Add all ingredients from the skillet to the blender and blend until smooth.
Add rinsed hominy to the pot and cover to simmer for 30 minutes.
Tip: You can use lettuce instead of cabbage for topping if preferred.
Shred cabbage and prepare toppings like sliced radishes, chopped onions, and cilantro.
Turn off the heat and serve the pozole with toppings and lime juice.
Ingredients
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Frequently asked questions
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Interesting Tidbits
- •Pozole is a traditional Mexican soup made with hominy and meat, often served during celebrations.
- •Pig's feet add a unique texture and flavor to the pozole, making it a beloved ingredient.
- •The dish is typically garnished with fresh toppings like cabbage, radishes, and cilantro for added crunch.
- •Hydrating the chiles before blending helps to release their flavors into the soup.
