Pork and Hominy Stew with Red Chiles (Pozole Rojo)

Name: Pork and Hominy Stew with Red Chiles (Pozole Rojo)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings diced avocado; 946 milliliters chicken broth; 57 grams dried New Mexico red chiles; 8 corn tortillas; 1 large head garlic; 2 kilograms white hominy (preferably Bushs Best); 8 servings lime wedges; 8 servings dried oregano; 2 kilograms country-style pork ribs; 8 servings diced radishes; 8 servings dried hot red pepper flakes; 8 servings thinly sliced iceberg or romaine lettuce; 3 teaspoons salt; 355 milliliters about vegetable oil; 355 milliliters boiling-hot water; 3 liters water; 8 servings chopped white onion

Pork and Hominy Stew with Red Chiles (Pozole Rojo) is a gluten free and dairy free main course. One portion of this dish contains around 54g of protein, 49g of fat, and a total of 904 calories. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. A mixture of garlic, vegetable oil, pork ribs, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.

Ingredients you will need

Garlic

Oregano

Broth

Chili Pepper

Sauce

Water

Pork

While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes.

Ingredients you will need

Chili Pepper

Water

Pork

Equipment you will use

Bowl

Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.

Ingredients you will need

Chili Pepper

Garlic

Onion

Salt

Equipment you will use

Blender

Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.

Ingredients you will need

Hominy

Broth

Chili Pepper

Sauce

Pork

Salt

Equipment you will use

Cutting Board

Tongs

While pozole is simmering, stack tortillas and halve.

Ingredients you will need

Tortilla

Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes.

Ingredients you will need

Tortilla Strips