Pozole Rojo (Mexican Pork and Hominy Stew)

Name: Pozole Rojo (Mexican Pork and Hominy Stew)
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 serving Salt; 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed; 1 kilograms pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat; 8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves; 3 bay leaves; 1 teaspoon ground cumin; 2 Tbsps dry oregano (Mexican oregano if available); 1 small Half a cabbage, thinly sliced; 1 bunch cilantro, chopped; 1 white onion, chopped; 2 avocados, chopped; 4 limes, quartered; 1 bunch A of red radishes, sliced thin; 24 A couple dozen tostada shells (see Recipe Note); 113 grams guajillo, ancho, or a combination of both, chili pods

The recipe Pozole Rojo (Mexican Pork and Hominy Stew) can be made in about 3 hours and 30 minutes. This recipe serves 12. Watching your figure? This gluten free and dairy free recipe has 343 calories, 17g of protein, and 18g of fat per serving. It is a reasonably priced recipe for fans of Mexican food. Winter will be even more special with this recipe. Plenty of people really liked this main course. A mixture of a combination of both, limes, can hominy, and a handful of other ingredients are all it takes to make this recipe so yummy. Users who liked this recipe also liked Pozole Rojo - Pork and Hominy Stew, Pork and Hominy Stew with Red Chiles (Pozole Rojo), and Pressure Cooker Pozole (Pork and Hominy Stew).

Instructions

Boil 5 quarts water: Fill a large 10-12 quart stockpot with 5 quarts of water. Set on heat to bring to a boil while you proceed with the next steps.

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Water

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Pot

Lightly roast chiles, cover with 3 cups hot water.

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Chili Pepper

Water

Remove and discard the stems, seeds, and large veins from the chili pods.

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Dried Chili Pepper

Seeds

Heat a cast iron pan on medium high and lightly roast the chili pods for a couple minutes, until they begin to soften. Do not let them burn.

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Dried Chili Pepper

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Frying Pan

While the chilies are heating, bring a medium pot with 3 cups of water to a boil. Once the chiles have softened, remove the pot of boiling water from the heat, add the chiles to the pot and cover.

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Chili Pepper

Water

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Pot

Let the chiles soak in the hot water for 15 to 20 minutes.

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Chili Pepper

Water

Heat a tablespoon or two of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces dry with paper towels.

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Olive Oil

Pork

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Paper Towels

Frying Pan

Sprinkle them generously with salt.

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Salt

Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides.

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Meat

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Frying Pan

Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute.

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Clove

Garlic

Meat

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Frying Pan

Add pork and spices to large pot of boiling water: Once the meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits at the bottom of the pan, and any garlic, and add those to the pot as well.

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Garlic

Spices

Water

Meat

Pork

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Pot

Frying Pan

Add the rinsed hominy.

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Hominy

Add bay leaves, cumin, and oregano. When you put the oregano in, smoosh together with your hands so that the oregano breaks up more as it goes in.

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Bay Leaves

Oregano

Cumin

Add a tablespoons of salt. Bring to a simmer, reduce the heat and cook for 15 minutes.

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Salt

Prepare the red sauce by puréeing in a blender the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. (To prevent the blender from creating too much pressure, it's probably best to start with the chiles and garlic and only a cup of the liquid in the blender, and then adding the rest of the liquid.)

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Red Sauce

Chili Pepper

Clove

Garlic

Salt

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Blender

Strain the red sauce through a sieve, discarding the tough bits of the sauce.

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Sauce

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Sieve

Add the red chili sauce to the pot with the pork and hominy.

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Chili Sauce

Hominy

Pork

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Pot

Add another couple teaspoons of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.

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Salt

Cook for 2 to 3 hours until the pork is completely tender. Skim away excess fat. Taste for seasoning and add more salt to taste (you will likely need more than you expect, perhaps a tablespoon or more.)

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Seasoning

Pork

Salt

The resulting soup should be rather brothy, as you will be adding a lot garnishes.

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Soup

Add more water if necessary.

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Water

Assemble garnishes: When getting ready to serve the pozole, you can prep the garnishes (slice the cabbage, chop the cilantro, etc.)

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Cilantro

Cabbage

To serve, arrange the garnishes in bowls on the table and serve the pozole soup into bowls.

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Soup

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Bowl

Let your guests pick and choose which garnishes they would like on their pozole.

Serve with tostada shells (or tortilla chips if you can't find tostada shells).

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Tortilla Chips

Tostada Shell

Equipment

Ingredients

Servings:

1serving

Salt 1large

(108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed 1kilograms

pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat 8cloves

garlic, 4 cloves roughly chopped, and 4 whole cloves 3

bay leaves 1teaspoon

ground cumin 2Tbsps

dry oregano (Mexican oregano if available)1small

Half a cabbage, thinly sliced 1bunch

cilantro, chopped 1

white onion, chopped 2

avocados, chopped 4

limes, quartered 1bunch

A of red radishes, sliced thin 24

A couple dozen tostada shells (see Recipe Note)113grams

guajillo, ancho, or a combination of both, chili pods

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Cabernet Sauvignon, Chablis, and Malbec are great choices for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Rodney Strong Knights Valley Estate Cabernet Sauvignon with a 4.3 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.