Pozole Rojo

 

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Pozole Rojo

 

Happy 2013!

Pardon the interruption, but I had a bit of pesky technical issues.  I still have a few loose ends to tie up, but wanted to share a big bowl of comfort with you today.  This is New Year’s Day fare, what our family enjoys year after year.  To this day I have yet to perfect my mom’s recipe. My mom has this way of making the simplest dishes shine, graceful hands in combining a handful of ingredients to create a meal, a bowl or plate that with just bite  I am back in her kitchen 8 years old all over again.  

I’m not sure how she does it. Darn it I hope I inherit that trait.  I sure do pray enough for it each time I walk into my kitchen.  She tells me she loves my cooking, but the greedy child in me wants it ALL, the talent the graceful hands and the create something out of nothing talent.

I’m sorry you came here for pozole didn’t you? Back to our subject at hand. First off this pozole is not my mom’s, don’t get me wrong it’s freaking amazing, but it’s not my mom’s.  Trust me I’ve tried and will continue to try recreating that transform me back to my 8 yrs old self bowl of pozole, but until then I share with you a pozole recipe I have made several times without fail.  Enjoy~

 

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Pozole is a flavorful Mexican stew made of pork, ancho chiles and hominy.  Served up steamy alongside a table of toppings this stew is pure comfort.

Pozole Rojo

Prep Time: 1 hour

Cook Time: 4 hours

Total Time: 5 hours

Yield: serves 6-8

Ingredients

  • 3/4 cup dried chiles de arbol
  • 4 or 5 dried ancho chiles
  • 6 cloves garlic (2 smashed, 4 finely chopped)
  • Kosher salt
  • 2 pounds boneless pork shoulder, trimmed and cut in half
  • 2 teaspoons ground cumin
  • 2 tablespoons vegetable oil
  • 1 large white onion, chopped
  • 8 cups low-sodium chicken broth
  • 1 tablespoon dried oregano (preferably Mexican)
  • 1 bay leaf
  • 3 15-ounce cans white hominy, drained and rinsed
  • Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping

Instructions

  1. Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.
  2. Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
  3. Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, and then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.
  4. Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.

Notes

Recipe courtesy Food Network Magazine

http://sweetlifebake.com/2013/01/08/pozole-rojo/
 Pozole Rojo spicy recipes soups stews mexican holiday recipes dressings

 

Comments

  1. Danielle says

    Finally tried this recipe today and it turned out absolutely delicious!! My boyfriend said it’s the best thing he’s ever had in a bowl! :) Thank you you for this easy to follow and oh so yummy recipe.

  2. Nicole says

    I’ve made posole twice and the recipe I was given (by a friend) was more like a quick soup recipe. I’ve been telling my younger cousin and her ol’ man that I’d make some for them and haven’t yet… I think tomorrow I am going to try this recipe out and take it to them! Ill let you know how it comes out! Thank You!

  3. says

    no matter how perfectly i follow my mom’s recipes, they never turn out like her cooking/baking. i think all moms have a special gift :)

    i haven’t tried a mexican stew like this one yet but i like a hearty bowl of stew during the winter and this would work wonderfully!

  4. says

    This reminds that I missed posole’ this year during the holidays!! Spent the holidays in Houston so I didn’t get my normal dose of posole’ or pozole. Love your recipe! It’s very similar to mind and yes – it’s awesome! You shouldn’t worry about have your mom’s talents in the kitchen. It’s quite obvious that you did indeed inherit them. You’re an awesome cook and you definitely have the passion!
    mjskit recently posted..Stewed Cushaw and Yummy Deliciousness Cushaw Coffee CakeMy Profile

  5. Daniela Tapia says

    Se me hace agua a la boca!! Yummy !!! I love making pozole !! My daughter loves it too and she would eat it everyday id she could!!!

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