Authentic Red Pozole (Pozole Rojo) Recipe Mexico, North America

First, cook the pozolero corn. Spread the kernels on a working surface and discard the broken grains and the small stones you may find. Then, transfer the kernels into a strainer and wash them thoroughly. Place them into a large pot and cover with fresh water. Now, add the lime into a glass half-filled with water. If the water starts bubbling or steaming, simply wait for the process to end – this way, the lime will become inactive and can be used for further cooking. Strain the lime water into the pot containing the pozolero corn and stir. Bring to a boil over high heat, then reduce the heat, cover the pot, and cook for 2 hours until the kernels burst and become soft. Finally, transfer the corn into a strainer, wash with plenty of cold water and remove the hull.

Put the cooked and hulled pozolero corn, pork, onion, garlic, bay leaves, and salt into a cooking pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium, cover the pot, and simmer for 1 hour, until the pozolero corn and the pork are soft. Take care all the ingredients remain covered with water. If the foam starts to appear on the surface, skim it.

Meanwhile, prepare the chili sauce. Remove the seeds from the ancho and the guajillo chilies. Place them in a small saucepan, cover with water, and bring to a boil over high heat. Cook for 5 minutes until the chilies soften. Place the cooked chilies, onion, garlic, and pepper into a blender and puree until smooth. Now, heat the olive oil in a pan, add chili puree, and season with salt. Boil over high heat, then reduce the heat to medium and cook for about 5 minutes, stirring occasionally. The sauce should become thick and the color should become slightly darker and more intense. Remove from heat and set aside.

Now, check the pot with pork and pozolero corn. The meat should be tender, and the pozolero corn should be soft and inflated. Take the pork out, leave to cool slightly, and then tear it into shreds using your fingers.

Assemble the pozole. Return the shredded meat to the pot it was cooked in. Strain the chili sauce into the same pot. If necessary, season with salt. Bring to a boil, cover, and simmer for 10 minutes over low heat. Finally, remove the onion, garlic clove, and bay leaves from the pozole.

While the meat is simmering, prepare the garnishings. Cut the lemons into quarters, slice the radishes and the onions thinly, shred the lettuce, and cut the avocado into small cubes. Make sure you cut the avocado at the very end, as it oxidizes quickly. Place each garnish into a separate ramekin.

Serve the pozole with the garnishings. If you wish, you can also add some tostadas – toasted tortillas.