I had not intended on preparing pozole this particular weekend, but many times spontaneous dishes happen! The beef short ribs were for St. Patrick’s day Guinnesse Beef Stew, but in the end we had our fill of beef. The weekend was upon us and I noticed the can of maiz pozolero(hominy) and it just had to be pozole! I had all of the other ingredients, minus the radishes, but that was an easy fix. Pozole, in my opinion, is one of the more simple and easy of the Mexican soup recipes. It can be prepared with pork, chicken, beef and even shrimp! I really enjoy the shrimp version. And it can also be finished in a green chile broth or white(no chile), if the red chile is not your favorite already. The dried chile most often used for preparing pozole is the guajillo pepper. It is mild in flavor and yields a nice red color when rehydrated. Another cut of beef that works well in soups or stews is beef hind shanks. That is my favorite for Caldo de Res(Mexican Beef and Vegetable Soup). I will leave the links for a few of my favorite pozole recipes and for the caldo de res at the end of the post. #mexicanfood #pozole
You are watching: How To Make Pozole De Res
Dried chile guajillo is one of the mildest when it comes to the dried chile peppers. Yields a nice red color for sauces.
I started adding a few more ingredients like celery, carrot and cilantro to many of my soups to start the base. It adds more flavor!
Simple ingredients, oregano, dried chiles and hominy….
I enjoy a simple tostada of a simple guacamole when serving pozole.
Chile Piquin! My favorite of the spicy dried chiles. This sweet little molcajete was a gift from my friends Laura and Ramon Lopez. I love it!
The next day, the beef pozole was even better!!
If I have them, I like to slice some red fresno chile and serrano to garnish my pozole.
Shredded lettuce is often also used as a garnish instead of the cabbage. I prefer the cabbage for it’s crunchy texture.