Red Broth Pozole

Preparation time: 2 hours
Serves 8-10 people

This recipe is one of the many from my “The Mexican Keto Cookbook” which is now available. This cookbook is focused on reducing inflammation without sacrificing flavor. It is packed with authentic, full-flavored, health-conscious recipes designed to burn body fat, increase cognitive function and reduce inflammation. It includes the science behind keto, guides you on how to execute the diet effectively, and provides more than 100 amazing recipes

Ingredients: 

• 3 cups cold filtered water

• 8 to 10 dried guajillo chiles

• 5 to 6 dried chiles de arbol (optional for a hot addition)

• 2 tablespoons pasture-raised lard or avocado oil for frying

• 3 pounds pasture-raised pork shoulder/butt (preferably bone-in but not mandatory), cut into 1-inch cubes

• Sea salt or Himalayan salt

• 6 to 8 cups Healing Mexican Bone Broth, brought to a boil and lowered to a simmer

• 1 pata (pig foot or bone of choice, such as marrow or knuckle)

• 8 garlic cloves, roughly chopped

• 2 zucchini, cut into cubes

• One 14.5-ounce can crushed tomatoes

• 2 bay leaves

• 1 tablespoon ground cumin

• 2 tablespoons dried oregano

• 1 tablespoon apple cider vinegar

• 1 head of cauliflower, chopped into 1-inch florets

  TOPPINGS

  Shredded cabbage, assorted escabeche, chopped white onion, chopped cilantro, pepitas, sliced radish, diced avocado, lime, chicharrones, fresh or dried oregano
  

Instructions for soup:

1. Bring the filtered water to a boil. Meanwhile, remove and discard the stems and seeds from the dried chile pods. In a cast-iron skillet or heavy pan, dry-roast the chiles on medium-high heat for about 2 minutes on each side (do not let them burn). Transfer the chiles to a medium bowl and cover with the boiled water. Let the chiles soak in the hot water for 10 minutes. Transfer the chiles and 2 cups of soaking liquid to a small food processor or blender; carefully puree and set aside. Discard the remaining soaking liquid. 

2. Heat the lard in a Dutch oven or large stockpot over medium-high heat. Pat dry the pork cubes with paper towels. Season generously with salt. Working in batches, brown the meat on all sides. Do not crowd the pan or stir the meat too much. 

3. Once all of the meat has browned, transfer it to a plate. Add 1 cup of the broth to the pan to deglaze the bottom by scraping up any browned bits. Allow the broth to reduce slightly. If using pata, add it to the stockpot along with the browned meat. Add the garlic, zucchini, tomatoes, bay leaves, cumin, oregano, apple cider vinegar, and 2 tablespoons salt. Top with the remaining bone broth. Bring to a boil, lower the heat, and cook for 15 minutes.

4. When the soup is simmering, strain the chile sauce through a fine-mesh sieve into the simmering soup, discarding the tough bits of the puree left in the strainer. Simmer the pozole for 1½ to 2 hours. Add the cauliflower 30 minutes before serving, bring just to a boil, and lower the heat to a simmer. (If the soup is too thick, add more broth or water to the desired consistency.) The pork should be easy to shred when ready. This soup keeps well in the refrigerator for up to 3 days. Simply let the soup cool, cover it, and refrigerate. 

5. Ladle the pozole from the pot into wide bowls. Serve with the toppings and let the guests garnish to their taste. 

   
   “Reprinted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Photographs copyright © 2019 by Eric Wolfinger. Published by Ten Speed Press, an imprint of Penguin Random House LLC."

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