When the weather is drizzly cold, it’s time to make Pozole Rojo. This is one of my favorite soups. But really, pozole isn’t so much a soup, but a rich broth flavored with savoury pork, chicken, fresh oregano and accented with tender hominy. Pozole Rojo is more of a ritual, the way tamales or carne asada is a tradition. Of all the different types of pozoles, red pozole (or pozole rojo) has to be my favorite because of the fragrant red chile puree that is added.
Rojo means “Red”
For those that don’t cook that often, you may balk at the idea of adding pigs feet or chicken necks to your Pozole Rojo. Even seasoned kitchen veterans may not like the idea. But the broth of pozole is essential to the experience. There isn’t a boxed broth on the market that can compare to homemade pozole broth. The richest bone broths come from the boniest cuts of meat, such as the feet or necks. The result is a rich velvety broth that warms you to the core. A bowl of warm pozole keeps you warm as you head out into the world.
Also, all pozole recipes are meant to feed a crowd so there isn’t a small recipe I can offer you. But you can easily freeze the broth that you don’t use immediately. Simply allow the pozole to cool completely and place in freezer containers.
Pozole Rojo is a Family Fave
Pozole is a favorite dish in the Mexican states of Sinaloa, Jalisco and Guerrero, but is quite popular throughout the Republic. In fact, the recipe is considered by many as part of Mexico’s core culinary heritage.
Pozole is served mainly at weddings, parties, and in early morning attempts to ward off hangovers. The garnishes serve not only to flavor your soup, but function as an opportunity to socialize with the people at the table around you. Passing around the salsa or bowl of sliced radishes while customizing your bowl of red pozole turns strangers into acquaintances, acquaintances into friends, and friends into family.
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