This year I wanted to share one of my family’s favorite dishes- pozole. Our traditional version of pozole is a red sauce with pork, and oh it is so good! Nothing warms my heart and stomach more than my mom’s pozole. She knows the recipe by heart, I made a sincere attempt to write it all down. But don’t forget the most important ingredient — make it with love! Please try it, and share it with me on @marialovesloans. Let me know if you want a vegan version since we have a recipe.

I wish you and your loved ones all the best this holiday season!

Traditional Zacatecas-Style Red Pozole from the Kitchen of Mom Tola

Ingredients

• 4 pigs feet (cut in half if possible)
• 3 lbs pork shoulder (cut in 4 inch pieces)
• 2 lbs pork ribs
• Garlic
• 1 Tbsp dried oregano
• onion (white or yellow)
• Salt
• Hominy, 25 oz can (preferably not Teasdale brand)

Ingredient Tips

Pig feet are an acquired taste, but will provide tons of flavor to your soup. They are also full of collagen! Make it your own, more or less meat, no pigs feet, try red hominy, this recipe is forgiving. It’s my choice for last meal before I die.

Red Sauce Ingredients

• 4 dried chilacate (New Mexico)
• 2 ancho chilese (optional for deeper red color)
• 2 cloves garlic
• 1 tbsp chicken bouillon (optional)
• 1 tsp dried oregano
• 1 tbsp vinegar
• ¼ teaspoon cumin
• salt for taste

Condiments

• Dried oregano
• Finely chopped onion
• Sliced radish
• Thin sliced cabbage
• Tostadas
• Tapatio or Valentina hot sauce
• Lime

Simple Prep

• Wash pigs feet in cold water
• Drain and rinse hominy
• Remove stems and seeds from dried chile
• Soak chile in warm water to soften (at least 30 min)

Soup Directions

Place washed pigs feet in large-sized pot (16 qt size). Add garlic, oregano, and salt. Fill pot about 2/3 full. Cook on medium heat for 30-45 min.

Add the rest of the meat and 2 tbsp of salt. Cook for an additional 1 hour 15 min to 1 hour 30 min. Skim impurities that float to the top.

Add rinsed hominy, cover, cook for another 30 minutes. Taste for Salt.

Red Sauce Directions

Add soaked chile, 1/2 c of  chile water, garlic cloves, oregano, cumin, vinegar, and bouillon to blender. Blend well and then strain. Set Aside

(Tip: If you are using a high-performance blender like a Vitamix, you do not need to strain)

Add sauce to the large pot and boil for 10-15 minutes, taste for salt.

Serve in a bowl with the following condiments on the side to add to your bowl: a pinch of dried oregano, finely chopped onions, thinly sliced cabbage, tostadas (or tortilla chips). For additional spice, Tapatio or Valentina hot sauce.

¡Buen Provecho!