Pozole Rojo - White corn and pork stew

In cooperation with the YouTube channel of super nice and cooking Mexican Rarotonga, we present you together the recipe for a great Mexican stew - of course it's about the famous Mexican specialty: Pozole.

The complete recipe video to which we have gladly contributed the ingredients, you can watch here directly.

For those who want to read again in detail, here we have the summary of the pozole recipe for you in text form.

An important info beforehand, the first step must happen the day before your preparation by soaking the chilies overnight!

 

You'll need the following ingredients

 

• Water

• 2,5 kg Pork with pleasure knuckle

• 1x-2x Cans White corn for pozole

• 1x Mexican Oregano

• 1x Tortillas or prepared Tostadas

• 1-2 Packs Guajillo Chilis

• 1 Tea Spoons Majoran

• 1 Tea Spoons Thymian

• 4 Bay leaves

• 1 1/2 peeled white onions

• 10-15 Radishes

• 1/2 Iceberg lettuce

• 5 peeled garlic cloves

• ca. 2 Limes / Lemons

• Salt

• Stand mixer, stove and several pots very advantageous

• Optional: chili flakes for spice and creme fraiche for the tostadas.

 

Preparation of the pozole

 

One day before

Cut the dried guajillo chilies at the stem end, then cut them once lengthwise with scissors and clean them from the seeds. Then soak the pods in water for one night and boil them in water for about 15 minutes the next day.

1. Rinse corn kernels with water and boil in a pot with water about 1.75 liters of water for 30-40 minutes until the kernels break open (do not use salt here, otherwise the corn kernels will not break open properly).
   
   

2. If you don't have ready-made tostadas, you can bake tortillas in a 200 °C preheated oven to make tostadas - about 6 minutes is enough.
   
   

3. Preferably take knuckle of pork, as it has bones, these add a lot of flavor to the dish when cooking. Add the thyme, marjoram, bay leaves, garlic cloves (peeled) and the peeled white onion to the meat in another pot and cook for about 40 minutes until it is completely soft.
   
   

4. Then separate the broth from the rest of the pot with a sieve. It is still needed separately.
   
   

5. Clean meat from skin, fat and bones and pluck/divide into bite-sized pieces. Store separately until ready to serve.
   
   

6. Cut the iceberg lettuce into strips and the radishes into slices, chop a whole onion into cubes, cut limes/lemons into boats.
   
   

7. Put 1/2 onion together with the garlic cloves and the soaked and cooked guajillo chiles in a stand mixer with water so that everything is just covered and puree. The texture should be silky, not too runny and not too chewy add water if necessary. Refine with the sieve.
   
   

8. Add cooked white corn kernels to the broth you separated in step 5, but skim off a small portion of the broth first. Strain your pureed guajillo chile salsa into the main part of the broth by gradually pouring the salsa with the previously skimmed part of the broth through the strainer and continuing to strain, e.g., with a ladle. Heat everything together, you are now cooking the pozole virtually ready in the pot.
   
   

9. Now you go to serve. Put the liquid into bowls and then add the meat, then the onion cubes, then the iceberg lettuce strips and finally put radishes on top. Sprinkle on oregano and chili powder, if desired, and squeeze lime juice over the top. To do this, nibble the tostadas on the side, possibly spreading the tostadas with creme fraiche.

Good appetite!

We wish Rarotonga, who has put a lot of effort into the video and recipe, even more subscribers on her YouTube Channel (Link) or more followers at their Instagram Account (Link), so that it will bring you and us many more videos.