Pozole rojo, a traditional comfort food soup, is defined by its simple yet rich flavor profile, primarily derived from quality cuts of pork. Chef Jorge Guzmán recommends pork butt, feet, and neck, explaining that fattier cuts enhance the broth's richness as the fat emulsifies during cooking. While pork shoulder is a popular choice for its balance of flavor and affordability, Guzmán encourages exploring various cuts, noting that the collagen in pig's feet and hocks significantly boosts the broth's depth. Ultimately, the focus remains on the pork's contribution to the dish.
In my opinion, the best cuts are pork butt, feet, shanks, [and] neck. I tend to use fattier cuts of pork, usually pork butt or shoulder.
When that fat emulsifies into the broth, it gives it a much richer and flavorful broth. Pork shoulder is the standard option for pozole rojo.
I also use pig's feet and hocks because of the collagen in those specific parts, which lends to an incredibly rich and flavorful broth.
With all that flavor and richness coming from the pork, you don't need to add much else. The beauty of pozole is in the simplicity.
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