Brazilian-style Red Pozole

Ingredients

In this Brazilian adaptation of pozole rojo, we incorporate elements from the famous Brazilian dish, feijoada. The traditional Mexican spices are replaced with Brazilian spices like paprika, cumin, and Brazilian chili peppers. Additionally, we use pork as the main protein, which is a common ingredient in feijoada. The garnishes of fresh cilantro, lime wedges, and sliced radishes add a touch of freshness and complement the flavors of the dish. We alse have the original recipe for Pozole rojo, so you can check it out.

• 2 pounds (900g) pork shoulder, cut into chunks 2 pounds (900g) pork shoulder, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons Brazilian paprika 2 tablespoons Brazilian paprika
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 2 Brazilian chili peppers, seeded and chopped 2 Brazilian chili peppers, seeded and chopped
• 1 can (15 ounces/425g) hominy, drained and rinsed 1 can (15 ounces/425g) hominy, drained and rinsed
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving
• Sliced radishes, for garnish Sliced radishes, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the pork shoulder chunks and cook until browned on all sides. Remove the pork from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the Brazilian paprika, ground cumin, and Brazilian chili peppers to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the browned pork to the pot and add the drained hominy, diced tomatoes, and chicken broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 to 1.5 hours, or until the pork is tender and the flavors have melded together.
6. 6.
   Serve the Brazilian-style Red Pozole hot, garnished with fresh cilantro, lime wedges, and sliced radishes.

Treat your ingredients with care...

• Pork shoulder — For tender and flavorful meat, choose a well-marbled pork shoulder and cut it into chunks before cooking.
• Brazilian chili peppers — Adjust the amount of chili peppers according to your desired level of spiciness. If you prefer a milder heat, remove the seeds before chopping.

Tips & Tricks

• To enhance the smoky flavor, you can add a small amount of smoked paprika to the dish.
• For a thicker broth, you can blend a portion of the cooked hominy and tomatoes before adding them back to the pot.
• If you can't find Brazilian chili peppers, you can substitute with any medium-spicy chili pepper of your choice.
• Serve the Brazilian-style Red Pozole with traditional Brazilian side dishes like farofa (toasted cassava flour), collard greens, and white rice.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Brazilian-style Red Pozole in deep bowls, allowing the guests to garnish their own bowls with fresh cilantro, lime wedges, and sliced radishes. Accompany the dish with warm corn tortillas or crusty bread for a complete meal.

Presentation advice

To make the dish visually appealing, arrange the garnishes neatly on top of the pozole. The vibrant green cilantro, bright lime wedges, and colorful sliced radishes will add a pop of color to the rich red broth.