Post sponsored by Mirum Shopper but all opinions are my own. #KnorrCelebrations #NorthgateMarket
One of the best ways to welcome the new year is by enjoying a traditional meal together. Every January 1, we make it a point to enjoy a nice steaming bowl of spicy pozole. We think it’s a good omen to be surrounded by loved ones in laughter and the warmth of a comforting meal.
Some years, our pozole is green, sometimes it’s white, and sometimes it’s red. We typically prepare green pozole with lots of green chiles, tomatillos for a tangy taste and poultry as the main protein. Our white pozole is a more customizable version. It is served with both both red or green spicy sauce on the side. You decide how spicy you prefer it and whether you’d rather have the spiciness of red or the tanginess of green. Red pozole on the other hand is hotter than any of the other type of pozoles. I like to make mine with dried chile guajillo but leave in the seeds when the skins are pureed. This gives it the recognizable heat red pozole is known for. Plus, it’s also known for a hangover cure so the spicier, the better.
2017 Needs a good kick of heat to get started so I figured I’d spice things up a bit for good luck in the new year. Red pozole can be made with poultry but I really like the taste of tender pork with this recipe. Pozole might look like it’s difficult to prepare but you’d be surprised how quick and easy this traditional Mexican soup is from start to finish.
If you’re afraid of the heat, don’t worry. You can always use less dried chiles in the puree or omit them all together. It’s up to you. If you’d prefer a meatless version, this mouthwatering recipe tastes just as great. Add other vegetables such as mushrooms and squash to make it a bit more hearty.
To season this family favorite, I used Knorr Tomato Bouillon with Chicken Flavor. It gives it the right amount of seasonings with tomato flavor and brings all the authentic ingredients together in a tasty broth. Knorr can be found at your nearest Northgate Market in Southern California. For a limited time, if you purchase one (35.3 oz) container of Knorr you will receive one (10 count) Guerrero Riquisimas Flour Tortillas. You can’t beat this kind of deal.
- 6 dried guajillo chiles, stems and some seeds removed
- 2 pounds boneless pork loin, cut in 1/2-inch cubes
- 2 tablespoons olive oil
- 1 1/2 cups chopped white onion, divided
- 2 garlic cloves, chopped
- 1/4 teaspoon ground cumin
- 1/2 teaspoon dried Mexican oregano, crushed
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can hominy, drained and rinsed
- 3 cups water
- 3 bay leaves
- 2 cubes Knorr® Tomato Bouillon with Chicken flavor Cube(s)
- remaining chopped onion
- shredded cabbage
- sliced radishes
- chopped avocado
- lime wedges
- Soak guajillo chiles in 2 cups warm water for at least 1 hour.
- Season pork with salt and pepper.
- Heat olive oil in a 5-quart stock pot over medium heat. Add pork and stir frequently to brown all sides. Reduce heat to medium low. Add onion and cook for 2 minutes or until it begins to soften. Add garlic, cumin and oregano and cook about 1 minute.
- Add tomatoes, hominy, water and bay leaves. Bring to a boil. Reduce heat and simmer for 20 minutes.
- Combine soaked guajillo chiles and 1 cup soaking water in blender container. Blend until smooth, run sauce through a strainer and add to simmering pot. Continue cooking for 20 minutes more or until pork is tender.
- Serve with tostadas, onion, cabbage, radishes, avocado and a squeeze of lime juice.