How to Make POZOLE ROJO like the best Mexican Restaurants (Authentic Recipe for Red Pork Pozole)
About this recipe
Pozole Rojo is a beloved Mexican dish, known for its rich flavors and hearty ingredients. This recipe brings the authentic taste of restaurant-style pozole right into your kitchen, making it perfect for gatherings or cozy nights in.
In this video, ArnieTex shares his step-by-step method for creating a delicious bowl of pozole, emphasizing the importance of browning the meat and preparing a flavorful chili sauce. The use of pork broth as a secret ingredient elevates the dish, ensuring a depth of flavor that’s hard to beat.
Ingredient notes
- The recipe calls for 3.5 lbs of pork shoulder and 3 pieces of pork shank for a rich, meaty base.
- For the chili sauce, you'll need 12 Chile Guajillos, 2 Ancho Chiles, and 3 Chile de Arbol, along with garlic and onion.
- The recipe uses 16 oz of pork broth, which the creator refers to as the 'secret ingredient'.
Tips from ArnieTex’s video
- Browning the meat in batches is crucial to avoid crowding the pan, which enhances the flavor of the dish.
- Adding a bit of water to the pan after browning helps to loosen the flavorful bits stuck to the bottom.
- Sautéing the onion before adding it to the pot adds an extra layer of flavor to the dish.
Good to know
- How long does it take to make Pozole Rojo?
- The total time for making Pozole Rojo is 240 minutes.
- How many servings does this recipe yield?
- This recipe yields 8 servings.
- What is the purpose of using pork broth in the recipe?
- The pork broth is referred to as the 'secret ingredient' that adds extra flavor to the dish.
- What should I do if my meat is overcooked?
- If the meat is overcooked, it may fall apart too easily, so it's important to monitor the simmering process and avoid excessive cooking.
No life story here — the video and the recipe are the whole point. All credit to ArnieTex: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Brown the pork shoulder and pork shank in a hot pan with a little oil, in batches to avoid crowding.
- 2
Add a bit of water to the pan to loosen the browned bits from the bottom.
- 3
Add 1/3 of a yellow onion to the pan and sauté to enhance flavor.
- 4
Pour in the pork broth and enough water to cover the meat, then bring to a simmer.
- 5
Skim off any impurities that rise to the top of the pot.
- 6
Prepare the chili sauce by removing stems and seeds from the chiles, then rinse them.
- 7
In a pot, combine the chiles, half a yellow onion, and garlic cloves with water and boil for about 10 minutes.
- 8
Blend the boiled chiles, onion, garlic, and about 1 cup of water until smooth, adding 2 tsp of American Pitmaster OG.
- 9
Add the blended chili sauce to the simmering meat pot along with the seasonings: oregano, comino, bay leaves, and additional American Pitmaster OG.
- 10
Finally, add the hominy/pozole to the pot and let everything simmer together until the flavors meld.
Heads up — we had to guess a little:
- The quantity for the yellow onion was inferred as '1/3 of a Yellow Onion' from the caption, but the exact size of the onion can vary.
Credit where it’s due: this recipe was transcribed from ArnieTex’s original video on YouTube. Follow them there — it’s their dish.
Are you ArnieTex? Claim this page or ask us to take it down. Your call, always.
