The Pozole Rojo My Kids Won't Eat
I wish I knew then, what I know now.
As a kid like all kids do I took for granted the fact that my mother cooked all of my meals. Mom, I’m so sorry I complained about dinner ever! As a mother of four now I can understand how maddening it is when your kids complain about dinner.
Hey, don’t worry about my feelings and effort guys! Go ahead, let me know how displeased you are about what you’re about to eat or not eat for that matter.
My oldest goes about it in a “nice” way by saying “Hey, you know what we haven’t had in a while (insert something I clearly didn’t make). My fifteen-year-old will say “I’m not that hungry” and then he’ll eat cereal like ten minutes after dinner. My four year old will say “I want something different” this happens before he even knows what I made some nights! The baby will just violently throw whatever it is she doesn’t want to eat. This week it’s been carrots.
So, mom, I’m so sorry I didn’t appreciate your food! My mom is from Mexico and our meals consisted of things like chiles rellenos, caldo de res, enchiladas, picadillo, mole, tacos, and well you get the picture.
One thing I wish I had done aside from appreciating my mother’s efforts is being part of the cooking process. Guys, I didn’t learn not one recipe from my mother.
So, about five years ago I started working on learning how to cook traditional Mexican meals. One dish that I’ve been making recently is Pozole Rojo. I tried a few different recipes and ended up with this recipe. I hope you like it!
Ingredients
- 4 pounds pork butt shoulder
- 1 white onion quartered
- 1 head of garlic or 6 oz bag of peeled garlic
- 6 chile guajillo 3 ancho
- 2.97 KG hominy
- 3 tsp Mexican oregano
- Salt
Directions
- Remove stems and seeds from dried chiles
- Boil for about 15 minutes
- transfer chiles and 1 cup of the water to vitamix
- Add 1.5 tsp salt
- blend until fully pureed
- cut the pork into about 2 inch pieces, cut off the fatty pieces
- add to pot with 10 cups of water
- add quartered onion
- add entire head of garlic peeled or 6 oz bag of peeled garlic
- add 1 TBS Salt
- boil for 3 hours
- add chile puree and hominy and oregano
- cook for 1 more hour then salt to taste
Serve piping hot with diced jalapeños, diced white onion, diced radish, and shredded cabbage.
