Yesterday I cooked the attached Rick Bayless red pozole recipe and I was disappointed, as the title says. I followed it pretty much to a T, except the pigs head I used weighed about a little over half of what it calls for. Also, I browned the meat and deglazed it before adding it to the pot.
I was surprised that onion is only used as a fresh garnish and that the soup is only seasoned with 4 garlic cloves (no onion, no bay leaf) I cooked everything in 7 qts of water which may have been too much. The red Chile sauce also doesn’t call for seasoning with other aromatics and isn’t fried before being added to the pot.
It was a bit of a bummer cause I cooked for a group of 7 people and the results were kind of meh.
Any insight?
by feardedbellows