Session 163 — Pozole Rojo
← Block 35–36: Mexican Overview
Skill: Dried chile rehydration and integration; hominy preparation; pozole's garnish architecture
Read first: Red Pozole with Traditional Garnishes — Pati Jinich
SE reference: Pozole Rojo — SE
What you're learning: Pozole is a pre-Columbian Mesoamerican soup built around hominy (nixtamalized corn) and slow-braised pork in a red chile broth. The dried chiles (guajillo, ancho, mulato) are toasted, rehydrated, and blended — this is the fundamental Mexican chile sauce technique you'll use throughout this block and beyond.
Full Meal: - Pozole Rojo with whatever garnishes you have: shredded cabbage, sliced radish, dried oregano, lime juice, tostadas
🎥 Compare Notes: Pozole Verde de Pollo — He makes the verde version; compare the green vs. red chile logic and notice how the hominy transforms the texture of the broth.