Скачать или смотреть Pozole Rojo Recipe + I Hated Soup as a Kid Until My Mom Made Pozole into a Tostada

This is my version of Pozole Rojo — rich, bold, and a little non-traditional (don’t tell my mom... but it’s now her favorite too).

🔥 The twist? I didn’t like soup growing up. So when she’d make pozole for the family, she’d build me a pozole tostada instead. Same ingredients, totally different vibe — and I’ve been hooked ever since.

✨ Bonus:
Peanut Salsa (for serving):    • Spicy Peanut Salsa | You'll be putting thi...  

For the mole/puree:
55g neutral oil
200g white onion, rough chop
150g peeled garlic, whole
50g guajillo chile
25g pasilla chiles
920g boiling water
20g Diamond Crystal kosher salt
7g chicken bouillon

Heat oil over medium/high heat in an appropriately sized pot. Add the onion, garlic and a pinch of salt to the pot and cook until tender and starting to brown. Add the chiles and toast until fragrant while stirring occasionally. Pour water over the ingredients and as soon as the pot bubbles, remove from heat and allow to cool slightly. Transfer to a blender with seasonings, and puree until smooth. Pass through a strainer. Taste and adjust to your liking.

For the pork:
3,000g (6lbs 6oz) pork shoulder, cut into 6-8oz pieces
1,000g (2lbs 2oz) pork back ribs, cut into 2 bone pieces
Diamond Crystal kosher salt
Cracked black pepper

Season generously with salt and pepper on all sides. Place on a sheet tray and allow to dry brine uncovered in the refrigerator for 24 hours. Bring to room temp before you sear.

Heat some neutral oil up in an appropriately sized saute pan. Working in batches, sear the pork on all sides until golden brown. Remove from the pan and reserve.

For the nixtamal:
700g dried corn - this is a great one: https://shareasale.com/r.cfm?b=272736...
7g cal - https://shareasale.com/r.cfm?b=272735...
Water

Rinse the corn well. In a stainless steel pot, combine the corn, cal and top with 4 inches of water. Bring to a simmer, and skim the pot of chaff. Simmer corn for around 1 hour and 45 minutes. Until the skin slides between your fingers. The texture should be “al dente”. Turn off heat and allow to cool at room temp for 24 hours.

Strain the nixtamal. Rinse well. And reserve.

Cook the pozole:
9 quarts roasted chicken stock
Seared Pork from above
Finished “mole” from above
Nixtamal from above

Place the seared pork in an appropriately sized pot, cover with the chicken stock and bring to a simmer. Skim the pot. Cook for around an hour and a half. Add the mole and corn in and cook for around 45 minutes. Taste for salt and season well. Pull the ribs out when they’re tender (about 2 hours and 30 mins into the cook), reserve. Continue cooking until the pork shoulder is tender, and add the ribs back in. Allow everything to heat up to your desired temperature. Taste and adjust seasoning to your liking. Times varies depending on your stove/pot etc so make sure you’re being an active cook 🙂

To serve:
Green cabbage, shredded
Roma tomatoes, diced
White onion, diced
Radish, sliced thin
Dried Mexican oregano
Limes
Peanut salsa
Tostadas
Some people like crema on their tostadas, I like it too. Try it.

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