We recently came out with a soup list, hitting on all the traditional classics. One of those was chef Erasmo Casiano’s red pozole. Now, the Lucina Eatery & Bar and Xiquita co-owner and chef shares the family recipe that he not only grew up with, but serves at the restaurant.
“My family has always said that tamales, menudo and pozole are the holy trinity of Mexican holiday celebrations,” said Casiano. “These three dishes are pure nostalgia, comfort and warmth. My mother, Santa Lucina, treated pozole like a ceremony. Its smell takes me back to childhood. The aroma would wake the whole house, sending us into a full cleaning frenzy in case family members dropped by,which they typically did. Pozole is such a special dish in my family.”
Make a pot for yourself this weekend, or any time you want comfort in a bowl.
Lucina’s Pozole Rojo
Serves 6 to 10
Ingredients:
- 5 pounds Pork shoulder, fat on, cut into large chunks
- 3 Fresh bay leaves
- 1 Tbsp Salt
- 1 White onion, peeled and cut in half
- 4 to 6 Whole garlic cloves
- 13 Guajillo chile, seeded and veins removed
- 3 each Pasilla chile, seeded and veins removed
- 4 each Cascabel chile, seeded and veins removed
- 1 each Ancho chile, seeded and veins removed
- 1.5 Tbsp Mexican oregano
- 3 quarts Yellow hominy, rinsed
Optional: Chopped cilantro, chopped serrano peppers, diced onion for garnish
Instructions:
1. In a large stock pot add pork, bay leaf, salt, yellow onion, and garlic. Fill the pot with cold water and cover. Bring to a gentle boil while skimming impurities. Simmer until tender for about 3 to 4 hours.
2. While pork is simmering, lightly toast guajillo, cascabel, pasilla and ancho peppers in a dry pan. Add ¼ cup of the simmering liquid to the pan and bring to a simmer until the chiles are softened completely.
3. Add peppers and any leftover liquid to the blender and puree until very smooth. Drain hominy and rinse. Set both aside.
4. When pork is tender, remove onion and garlic and add to softened peppers and puree until smooth. Add pepper puree to simmering pork along with drained pozole and simmer for 30 to 45 minutes. Finish with Mexican oregano.
5. Serve with fresh chopped cilantro, chopped serranos, and diced onions.
