Red pozole
Mexican recipes
Side dishes-soups
Meal
Hard
180'
Pozole is a succulent Mexican dish and a holiday season favorite, made with tenderloin and various spices.
Ingredients
Necesary
- 1 kg of tenderloin pork
- 1 tablespoon of Adobo with GOYA pepper
- 4 pig legs
- 3 coriander twigs
- 2 package of seasoning
- 1 whole chicken
- 3 bags of GOYA Corn Mote
Optional
- 8 guajillo peppers
- 0.25 cup onion
- 2 tablespoon of minced garlic
- 4 jamaican or malagueta pepper berries
Acompañantes
- 2 whole lemons
- 0.5 cabbage head
- 0.5 white onion
- 5 whole radishes
- 6 tablespoons of oregano leaves
- 1 package of GOYA coconut water
Preparation
- Season pork with Adobo. Place pork and pigs’ feet in large pot; cover with cold water (about 16 cups). Bring water to a boil over medium-high heat; skim off any foam that rises to the surface. Add cilantro and Sazón. Lower heat to medium-low and simmer, uncovered, 1 hour. Season chicken with Adobo. Add chicken to pot; bring water to a boil, skimming foam. Lower heat to medium-low and simmer, covered, until chicken is cooked through and pork is tender, about 30 minutes more.
- Meanwhile, in a small saucepan, bring guajillo chiles and 4 cups water to a boil. Lower heat to medium-low and simmer until chiles begin to soften, about 5 minutes. Remove pot from heat and let sit until chiles are soft, about 20 minutes.
- Tear chiles into pieces. Transfer chiles, chile-soaking liquid, onions, garlic and allspice to a blender; puree until smooth. Strain chile mixture through medium-mesh strainer, discard debris; set aside.
- Using tongs, transfer pork and chicken to bowl; discard cilantro. When meat is cool enough to handle, shred into small pieces. Discard skin, bones and cartilage. Transfer meat back to broth; stir in hominy and guajillo sauce. Bring stew to a boil; lower heat to medium-low and simmer, uncovered, until flavors come together, 5–10 minutes more. Season with Adobo.
- Serve Pozole in large, deep bowls with toppings on the side.
