Carmen’s Pozole Rojo with Pork and Guajillo Chile
- October 2020
- By Karina Corona
- Recipe from Mexico
It was always pozole rojo. Every year, around the time of our birthdays, my mom would ask me and siblings what we wanted to eat as our special birthday meal. For me, it was always her family-famous red pozole.
My mom is one of seven, so preparing a family-style meal like pozole was similar to operating as a full-service kitchen. By the time she was 10, my mom, Carmen, had her family’s pozole recipe logged and mastered as well as any 10-year-old sous chef could. The recipe is one that has been passed down since who knows when, with each generation leaving its mark. My mom’s is using a lata of maíz—a workaround that was essential when raising four kids, working a full-time job and taking care of my dad’s health for the last 20-something years.
As I interviewed her for the recipe, I asked my mom what she loved most about pozole, to which she answered: “It brings me back to my childhood, and I remember all the time spent cooking with my mom and grandma. Because Mamá Nina isn’t with us anymore, making pozole is like getting to see her again.”
My Mamá Nina’s philosophy in life and in the kitchen was to just jump in, whether it’s learning to flip tortillas on a hot comal or learning to make pozole, and I hope it’s how you approach this recipe, hungry reader. So from my great grandmother Ma Chucha, my grandmother Mamá Nina, my mom and me: échenle ganas y buen provecho.
(If you’re curious about this beloved dish’s culinary roots and—admittedly a bit gory—history and role in Aztec-Meztec sacrificial ritual, stop by here after you’ve checked out my mom’s recipe, below.)
What is your family’s go-to pozole? Submit your favorite recipe to our Familia Kitchen Contest to help us build a treasury of our best-loved pozoles. We’re excited to see (and taste) all the different flavors, colors and chile combinations you bring to this traditional dish.
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