This will all be chopped and added back to the soup. The pig’s head is cooling so I can take off all the skin and meat. Of course you don’t absolutely need a pig’s head to make pozole, but it sure helps. The dish “pozole” which many people think is “pig head” actually means hominy or corn based soup. Many traditional pozole recipes start with an entire pig’s head, which requires intensive preparation and long cooking – a task that not many of us are prepared to tackle these days.
Garnish: crispy pig ear cilantro radish cabbage avocado lime Red Pork Pozole soup is my favorite Mexican dish hands down.It’s simple, earthy, rich and satisfying. You can have red (rojo), green (verde), or white pozole depending upon the primary spices. Allow to simmer for two hours, skimming foam as necessary. We talk more about hominy below. Bring to a boil and reduce heat to medium low.
Ivan Garcia, Mesa Coyoacan Pozole Garibaldi: Shredded Pork, hominy corn, chiles, guajillo broth, lettuce, radish, oregano and tostada. Like almost everything made with corn, pozole has ancient roots in Mexico and many regional variations. I’d like to say that my recipe for Pozole Rojas is 100% authentic, but for it to be truly authentic Mexican pozole, you’d use a whole (or half) pig’s head, and pig’s feet, and you’d go with fresh nixtamal corn for the hominy. I’d like to say that my recipe for Pozole Rojas is 100% authentic, but for it to be truly authentic Mexican pozole, you’d use a whole (or half) pig’s head, and pig’s feet, and you’d go with fresh nixtamal corn for the hominy. Cosme Aguilar, Casa Enrique Pozole Rojo Hominy pig’s head soup, oregano, radish, onion, lettuce, and avocado. 1 large white onion, finely chopped, then rinsed under cold water and drained About 6 cups thinly sliced iceberg lettuce and/or cabbage In a large pot over high heat, combine the pork, salt and water to cover.

If you find yourself inspired to cook pozole now, here are a few other non-pig-head recipes to check out: Pati Jinich’s Pozole Rojo Pozole Blanco from The Latin Kitchen (recipe by Melissa Guerra) Rancho Gordo’s Pozole Verde Garnishes. Pozole Rojo, Michoacán style Yields 10-12 large servings 1 k. prepared cacahuazintle (available at any mercado, or packaged at the supermarket) ½ small pig’s head (about 2 k.), scrubbed and halved, OR 3 medium pigs’ feet (about 1 k. total), well scrubbed and split lengthwise 800 g. meaty pork neck bones

Not to be preachy, but if we’re going to eat meat, it’s important to not waste any part of the animal, even when it seems strange or gives us pause. The dish “pozole” which many people think is “pig head” actually means hominy or corn based soup. Pozole -- Pork Soup The ingredients are simple: pork, hominy, chiles, onions, garlic, bay leaves, thyme and salt. My pozole recipe will be in my upcoming cookbook, with adequate advice about cooking a pig’s head. Pozole Rojo de Puerco. Bill Telepan, Telepan

The original recipe calls for half of a small (about 4 pounds) pig’s head, but in this case, we had to work with something a bit larger. Pozole Rojo de Puerco. We talk more about hominy below. Classic Red Pork Pozole.


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