Juliann Esquivel Recipe

Authentic Mexican Red Pozole, Posole Rojo Mexicano Autentico

By Juliann Esquivel Juliann

Recipe Rating:
A Bunch
Prep Time:
Cook Time:

Juliann's Story

The most wonderful memories I have is remembering my grandmother making Pozole for the holidays. This was a two day process. Dried white hominy corn was soaked first overnight, the next day it was slow cooked for six hours. In this recipe I will tell you where to get your dried hominy how to cook it. What to add to it and how to prepare it. I guarantee you have not tasted a more delicious pozole then my grandmother's homemade pozole made with home cooked dried hominy. Hominy cooked from scratch is tender and delicious and does not have the bland rubbery taste that canned hominy has. I order my dried hominy from www.ranchogordo.com on line. It already has the lime in it. Once you have your supplies or if you have a place to buy your own dried hominy you will need at least 2 pounds. Also you will need pickling lime which is cooked with the hominy to help soften the grain and helps to remove the hull easly after being cooked. I order from www.canningpantry.com/pickling-lime.html with this you are ready to make your cooked from scratch pozole. If buying the dried hominy from RanchoGordo you don't need to order the pickling lime. Traditional Red Pozole is cooked with trotters or pigs feet. (This is optional if you do not like pig feet). Enjoy


2 lb
dried hominy, boiled for 1 hour and let soak over night
5 Tbsp
slaked lime or pickling lime add to soaking water
~~red chile sauce~~
6 large
dried chile anchos, seeds, veins and stem removed
6 large
guajillo chiles, seeds, veins, and stem removed
1 large
head of fresh garlic cloves, all peeled
1 large
tablet mexican chocolate, abuelita or iberia brand
1 large
white vidalia onions or sweet onion chopped
1 tsp
ground cumin seed or ground cumin powder
1/2 tsp
mexican oregano
2 tsp
salt or to suit your taste.
1/2 c
all purpose white flour
1/2 c
canola oil or shortening
~~~pork meat soup~~~
4 1/2 lb
bone in pork shoulder, cut into 3 or 4 pieces
2 large
vidalia onions, cut into slices
8 large
cloves fresh garlic peeled and smashed
3 lb
boneless pork loin cut in pieces
8 qt
cold water
1 c
canola oil or shortening, for searing the meat
2 tsp
garlic powder, and 1 tsp. ground black pepper
2 Tbsp
salt or to your taste
4 large
dressed pigs feet each split in half. have butcher do this
1 large
head lettuce shredded fine
2 c
fine shredded cabbage
1 lb
cleaned, diced chopped radishes
8 large
limes cut into wedges
3 large
vidalia onions finely chopped
2 large
ripe avacados peeled and diced
1 large
bowl of my mexican red salsa see recipe posted
1 jar(s)
dried mexican oregano or regular oregano for dusting pozole
20/30 large
corn or flour fresh hot tortillas to serve with pozole

Directions Step-By-Step

Bring the corn to a boil then shut off and soak in this water all night. Next day Drain and Rinse. Measure about 10 quarts water into a very large pot such as a canning pot. If using Ranchgordo hominy you need not add any lime. If you have regular dried hominy add 5 tablespoons lime to the water and add the corn. Bring to a boil, partially cover pot and simmer gently over medium-low heat. Boil dried hominy for 4 hours. Add water as necessary to keep the water level more or less constant. Slower, longer cooking is the secret for making a delicious pozole. This is not a hurry up dish. Next shut off and let cool. When you are able to handle corn drain all the water and rinse your pozole several times with cool or cold water. Rub the grains aganist each other with your hands. You will see the hulls come off the grains easly. Wash and rinse several times until all the hulls have come off the grains. You will have to wash and rinse you hominy several times until all the hulls are off. You will be left with little puffs of white corn. This process takes at least a good 20 or 30 minutes. I have rinsed my hominy at least six to eight times; making sure the hulls are discarded and hominy is rinsed clean of the lime. Once rinsed drain all of the water out of the pot. Set cooked hominy aside. Note: You hominy still needs another hour of cooking time at this point.
Meanwhile while the corn is gently cooking, cook your meat. Cut your pork shoulder in 3 or 4 large pieces. Season meat with the salt, garlic powder and black pepper. Cut your pork loin in smaller pieces and season as well. Add pork bones and the pig feet optional. Next in a large pot heat the the canola oil add your pork meat a little at a time searing and browning on all sides. You are not cooking the meat only searing it. When the meat is all seared drain off as much oil as possible add the sliced onion and smashed garlic to the meat pot. Add 8 quarts cold water to the meat pot. Bring up to a boil; skim off any foam that may rise to surface. turn heat down, add an additional tablespoon of salt, cover and gently simmer the meats for about 2 1/2 hours. "Do not use any type of smoked ham bone or smoked pork product". Shut off the heat after 2 1/2 hours of cooking. The pork meat will not be done and should still need about one more hour of cooking time. Do not finish cooking the meat. Let pot cool down.
After meat has cooled down completely. Refrigerate overnight the next day with a large spoon remove and discard any congeled fat of the top of the meat and broth pot. Put the pot back on the stove over medium heat add the semi cooked hominy and begin to slow cook again over medium -low heat. Meat and hominy will need about one or two more hours of cooking time. Add more water if needed to the pot.
While meat and hominy are slow cooking make your Red Chile Sauce. Clean and remove the seeds, vein and stems from the dried chiles. Wipe each chile the outside with a damp paper towel. Toast the chile ancho and guajillo chiles in a dry frying pan over medium-low heat. Do not add any oil. Be carful to not scorch the chiles. If you should scorch them they will become very bitter and you will have to start over again. Turn them constantly several times cooking until they become pliable and fragarant, about 3 to 4 minutes. Transfer chiles to a deep pot and add two or three cups water and two peeled garlic cloves. Bring to a hard boil. Once boiling turn off the heat and let stand covered for 20 to 25 minutes. Next in a blender combine the chiles, some of the soaking liquid, chopped onion, and some of the fresh garlic cloves that have been peeled. Add 1/2 teaspoon salt, and a piece of the Mexican chocolate tablet. Puree until all is smooth. Do all of the chiles like this using the rest of the garlic, onion, the chocolate and a little more soaking liquid.
Next in a deep frying pan heat a quarter cup of canola oil. Add 1/2 cup white all purpose flour to the oil. Make a roux with the flour and oil until the flour is a dark blonde. Careful not to scorch. If you do you will have to start over again. Add one cup of the chile paste into the roux and with a wisk begin to stir chile paste with the roux. Do not worry the paste will start to get real thick and look as if it's glumping up. Quickly lower heat and add two cups of the simmering pork broth to the chile paste and roux. Continue to wisk very fast until all the chile sauce gets smooth; at this point you may have to add another one or two cupfuls of pork broth. Continue wisking until all is very well incorporated and the sauce is smooth. Now add all remaining spices, oregano, cumin powder and continue to stir very well. Now add you chile sauce to the pot of broth, meat and hominy. Stir well until all of the broth turns a deep red. Taste the broth to see if you have enough salt. Continue to simmer the Pozole until the corn is soft, tender and the meat is fork tender about one hour to a hour and a half. Serve in deep bowls, add a teaspoonful of diced sweet onion, fine shredded lettuce, or shredded cabbage, diced radishes, lime wedges, avacado slices, My hot red salsa, see my recipe posted and dried whole leaf oregano. Before serving garnishes over the pozole it is cutomary to rub a little dried oregano between your palms, dusting over the pozole then garnish with the accompaniments. Have these garnishes in large bowls set on the table. Pass the fresh hot tortillas. Yes its a lot of work but you have never had pozole like this. Once you make like this you will not want any other way. I cut corners by making my chile paste ahead of time and freeze in little quart freezer bags. I just defrost and make my chile sauce. See my recipe posted for Mexican Red Chile Sauce. Enjoy

About this Recipe

Course/Dish: Other Soups, Pork
Regional Style: Mexican
Hashtag: #Pozole

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Tia Peterson homecookingmomma
Jun 10, 2014
Made this a few months ago and had some friends come over to help me eat it and they all love it..... even my kiddos loved it and it's hard to get them to eat anything new my husband is already asking me to make it again
Tia Peterson homecookingmomma
Jun 10, 2014
I tried this recipe and say it's Family Tested & Approved!
Juliann Esquivel Juliann
Jan 25, 2014
Thank you so much Kirk it does me good to hear this because my recipes are sometimes long and complicated. Sometimes I want to share a recipe but because it is long and has so many steps that I think I maybe wasting my time. People nowadays well not all of them like short and easy recipes that are tasty, fast and gets them out of the kitchen ASAP. Don't get me wrong there is nothing wrong with that but over time you get used to that and then the wonderful old recipes our grandparent taught us get lost forever. I am so happy you tried my recipe. It does me good to know that people out there are getting to try my grandmother's recipes. You sound like a great cook. Keep up the good work. Wow I can't believe you made 10 qts. that is awesome
Thank you for trying my recipe. I have been posting more now that I have the time. You are going to see a lot more of my recipes. Good luck in the kitchen. LOL
Kirk Webster KirkLW
Jan 25, 2014
Hi Julianne, Well, I completed the recipe with a few changes..(i used Tinsdale canned hominy as I was chicken about playing with chemistry! lol) But I have to tell you that I brought the entire batch to work.. it was over 10 qts when I was done. By 2pm the entire batch was gone! Several people asked for the recipe (I directed them to this site, so hopefully we will have more members soon!) When an entire office scarfs up on over 10 quarts of soup you know you did something right! What I did right was to try your family's recipe! Thank you again for sharing this recipe.
Kirk Webster KirkLW
Jan 18, 2014
I am trying this recipe this weekend. the first thing I did is to knock out the red sauce portion. I have to tell you that I have been trying for over a decade to find a red sauce/paste recipe that works, but they all were either slightly bitter, flat or too hot. Your Grand mother's recipe is absolutely perfect! It will be my standard from this point on. Thank you for generously sharing a multi-generational recipe!