Pozole Rojo ( Pork and Hominy Stew with Red Chiles) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large head of garlic
12 cups of water
4 cups of chicken broth
4 lbs country style pork ribs or pork roast
1 tsp dried Mexican oregano, crumbled
2 oz. dried red New Mexico red chiles
1 1/2 cups boiling hot water
1 large white onion
3 tsp salt
2 30 oz. cans white hominy
8 corn tortillas
1 1/2 cups vegetable oil for frying tortilla strips (optional)
Accompaniments:
diced avocado thinly, sliced iceberg or cabbage
chopped white onion, diced radishes, lime wedges
dried oregano, dried hot red pepper flakes
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Directions: |
Directions:Peel garlic and reserve 2 for Chile sauce. Chop remaining garlic. In a 7-8 quart heavy kettle bring water & broth just to a boil with garlic and pork. Skim surface and add oregano. Gently simmer pork until tender, about 2 hours.
While pork is simmering, wearing protective gloves, discard stems of chiles and in a bowl combine with boiling hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and place in food processor with chiles and the soaking liquid reserved garlic and 2 tsp salt. Pulse to puree.
Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork. Rinse and drain hominy. Return pork to broth mixture and add Chile sauce, hominy, and remaining salt. Simmer pozole 30 minutes and if necessary season with salt. Pozole may be made 2 days ahead. While pozole is simmering stack tortillas and cut into strips and fry in oil until crispy.Hominy can soak up lots of salt so adjust; you may need a lot more. This is a very hardy soup /stew. Serve in bowls with fried tortilla strips and assorted accompaniments. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: Our family tradition is to have pozole and tamales on Christmas Eve after the Children's Christmas Mass.
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