Ingredients: |
Ingredients: 4 ounces guajillo, ancho, or a combination of both, chili pods
Salt
1 large can white hominy, drained and rinsed
3 lbs pork shoulder, cut into 1 to 1 1/2 inch cubes
8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
3 bay leaves
1 teaspoon ground cumin
2 Tbsp of dry oregano
Garnishes (Chop/Slice):
Cabbage, Fresh cilantro, White onion, Avocados, Limes, Radishes
Tostada shells*
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Directions: |
Directions:1. Fill a large 10-12 quart stockpot with 5 quarts of water. Bring to a boil.
2. Lightly roast chiles, cover with 3 cups hot water. Remove and discard the stems, seeds, and large veins from the chili pods. 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.
3. While the chilies are heating, bring a medium pot with 3 cups of water to a boil. Once the chiles have softened, submerge them in the pot with the 3 cups of hot water, cover the pot and remove from heat.
4. Let the chiles soak in the hot water for 15 to 20 minutes.
5 . Heat a tablespoon or two of olive oil. Brown the pork, add garlic: Pat the pork pieces dry with paper towels. Sprinkle them generously with salt.
6. Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides.
7. 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.
8. Add pork and spices to large pot 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. Add the rinsed hominy.
9. Add bay leaves, cumin, and oregano. Squeeze oregano to make it break up more. Add a tablespoons of salt. Bring to a simmer, reduce the heat and cook for 15 minutes.
10. Puree 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.)
11. Strain the red sauce through a sieve, discarding the tough bits of the sauce.
12. Add the red chili sauce to the pot with the pork and hominy. Add another couple teaspoons of of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.
13. Cook for 2-3 hours until the pork is completely tender. Taste for seasoning and add more salt to taste
14. The resulting soup should be rather brothy. Add more water if necessary.
15. Assemble garnishes.
16. Serve with tostada shells . |
This recipe for Pozole Rojo (Mexican Pork & Hominy Stew) is from