I’m named after my mom Griselda Pacheco who is the unifying force in our family gatherings thanks to her delicious Mexican cooking, recipes passed along from my grandmother and other recipes she made her own.
One of my favorite stews that she makes is pozole. My mom’s pozole reminds me of home during family members’ birthdays and the holidays—Thanksgiving and Christmas.
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Pozole brings about feelings of cultural warmth, joy, love and comfort.
This dish resonates with my pride for my rich Mexican heritage and the importance of enjoying my family’s company as we gather around the dinner table for such a delicious meal.
Now that we’re in quarantine, pozole fills that need for comfort as we all stay safe and cozy indoors.
Red Pozole
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yields: 8 bowls
Ingredients
5 pounds boneless pork hind-legs
10 chiles guajillo
1 29 oz. can of Teasdale Mexican-style hominy
1 teaspoon of fresh cumin
2 cloves of garlic
1 bunch of radishes
1/2 cabbage
1/2 white onion
3 lemons
Salt
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Preparing the ingredients
Fill a 10-quart stockpot halfway with water and set it on the stove to boil.
Wash the pork under warm water for about 1 minute make sure to remove any imperfections.
Cut the pork into small cubes.
Once the water is boiling, add the meat into the pot. Being extra careful not to splash or burn yourself!
Add salt to taste.
Remove the stems from the guajillo chiles and break them into small bite-size pieces.
Set the chiles aside into a small bowl with warm water and soak them for 10 minutes. (Note: The seeds will naturally fall off during this process.)
As the meat boils, use a stirring spoon to remove any of the residue from the meat floating on top. Once again, be careful not to splash or burn yourself!
Once the chiles are finished soaking, rinse them and set them aside.
Preparing the pozole
In a blender, add cumin, garlic, and fill it halfway with water and the other half with chiles.
Blend the ingredients until the consistency is smooth like a soup.
Use a strainer to pour the mixture into the stockpot making sure to remove the chunks of chiles from the broth.
Let the pozole boil on the stove for about two hours.
After 1 hour and 30 minutes of cooking the pozole, add in the hominy. Being careful not to splash or burn yourself!
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Serving the pozole
Garnish with lemon juice, radishes, white onion, and shredded cabbage.
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Serve with a side of tortilla chips or tostadas for dipping.
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About the Author
Griselda Ramirez
Mexican-American storyteller, based in Santa Monica, California and working as a field producer with Film 45. She's a graduate of Santa Clara University and Columbia University School of Journalism where as part of the graduate program she focused on reporting about the Mexican community in New York City. Prior to working at Film 45, Griselda has worked as a producer at ESPN and reporter for her local newspaper in Salinas, California, a modest agricultural town with a predominant Mexican and Mexican-American population.
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