This is my mom’s legendary recipe for pozole rojo with pork, which my three brothers and sister and all my cousins and I grew up eating—and loving—in Pilsen, Chicago. My mom, Nata (Natalia), came from a large family of seven kids in San Luis Potosí, Mexico, and learned to cook from her mother. Our mother’s family has so many great cooks, including her sister and my aunt, Gollita.
This is a recipe that comes from my grandmother, who I watched cook for a few years when she would take care of my siblings and me. My mom has tweaked this recipe a bit by toasting some of the ingredients, such as the cumin.
To me, pozole = PARTY! I come from a family that loves to throw parties, and this equates to great food and lots of it. Pozole is a great dish to serve a lot of people, or if you’re Mexican, your closest family. I can’t pinpoint the first time I ever ate pozole, but it was probably for someone’s birthday. My sister, Vero, will always ask for pozole for her birthday.
The first time I made it, it was a huge fail, because I did not follow my mom’s recipe. After my first failed attempt, I try to stick to the books.
This is a great winter dish. My sister’s birthday is in October so it’s a perfect dish to have during a cold day. If you make it during warmer weather, a nice light beer pairs well. My mom makes this recipe typically for large parties, but you can easily cut the ingredients in half and make it for a smaller household.
If you publish this recipe, my mom is gonna be so thrilled!
Ready to Make Nata’s Pork Pozole Rojo—winner of Familia Kitchen’s Favorite Pozole Recipe Contest?