{"id":283,"date":"2026-08-30T20:48:21","date_gmt":"2026-08-30T20:48:21","guid":{"rendered":"https:\/\/www.espanol-eu.top\/?p=283"},"modified":"2026-08-30T20:48:21","modified_gmt":"2026-08-30T20:48:21","slug":"receta-de-pozole-rojo-%f0%9f%8d%b2%f0%9f%98%8b","status":"publish","type":"post","link":"https:\/\/www.espanol-eu.top\/?p=283","title":{"rendered":"RECETA DE POZOLE ROJO \ud83c\udf72\ud83d\ude0b"},"content":{"rendered":"\n<div class=\"recipe-body\">\n<p>El pozole rojo es una de las fiestas m\u00e1s honestas de la cocina mexicana: un caldo profundo de chiles secos, ma\u00edz cacahuazintle y carne que se cocina despacio hasta volverse un abrazo. El rojo no es adorno: es el ahumado del guajillo y el ancho, la acidez del jitomate y el calor que se queda en la cuchara. Se sirve en taz\u00f3n hondo, con r\u00e1banos, lechuga, or\u00e9gano y un lim\u00f3n que cada quien aprieta a su gusto.<\/p>\n<p>Es platillo de reuni\u00f3n. El ma\u00edz se abre como flor, la carne se deshebra sin esfuerzo y la salsa, ya colada, deja un caldo limpio y brillante. Un toque de or\u00e9gano seco al final despierta el aroma. Aqu\u00ed tienes una receta b\u00e1sica para preparar pozole rojo.<\/p>\n<h2>Ingredientes<\/h2>\n<ul>\n<li>1 kg de ma\u00edz cacahuazintle (pozolero), precocido o remojado<\/li>\n<li>1 kg de espinazo o pierna de cerdo<\/li>\n<li>1\/2 kg de maciza de cerdo<\/li>\n<li>6 chiles guajillo<\/li>\n<li>2 chiles ancho<\/li>\n<li>2 jitomates<\/li>\n<li>3 dientes de ajo<\/li>\n<li>1\/4 de cebolla<\/li>\n<li>1 cucharadita de or\u00e9gano seco<\/li>\n<li>Sal al gusto<\/li>\n<li>R\u00e1banos, lechuga u col, cebolla picada y lim\u00f3n, para servir<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n<\/h2>\n<h3>1. Cocer el ma\u00edz y la carne<\/h3>\n<p>En una olla grande cubre el ma\u00edz y la carne con agua. Cocina a fuego medio hasta que el ma\u00edz reviente y la carne est\u00e9 suave. Deshebra la carne, reserva el caldo y prueba de sal.<\/p>\n<h3>2. La salsa roja<\/h3>\n<p>Quita venas y semillas a los chiles. Hi\u00e9rvelos con los jitomates unos minutos. Lic\u00faa con ajo, cebolla, or\u00e9gano y un poco del caldo. Cuela.<\/p>\n<h3>3. Juntar el pozole<\/h3>\n<p>Vierte la salsa al caldo con el ma\u00edz y la carne. Cocina 20\u201330 minutos m\u00e1s para que tome color y cuerpo. Ajusta la sal.<\/p>\n<h3>4. Servir<\/h3>\n<p>Sirve bien caliente. Cada quien agrega r\u00e1bano, lechuga, cebolla, or\u00e9gano y lim\u00f3n. \u00a1Buen provecho!<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>El pozole rojo es una de las fiestas m\u00e1s honestas de la cocina mexicana: un caldo profundo de chiles secos, ma\u00edz cacahuazintle y carne que se cocina despacio hasta volverse [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":281,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-283","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recatas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>RECETA DE POZOLE ROJO \ud83c\udf72\ud83d\ude0b - Delicioso en casa<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.espanol-eu.top\/?p=283\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"RECETA DE POZOLE ROJO \ud83c\udf72\ud83d\ude0b - 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