Authentic Mexican Pozole Rojo Food

AUTHENTIC MEXICAN POZOLE

Steps:

• This recipe requires a simple prep.
• Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
• I boil my ancho chilies in a separate small pot for the garnish part(read below).
• Now you are ready to cook.
• Place the meat in a large saucepan and just cover with lightly salted water.
• Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
• Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
• Remove meat and broth, reserving both.
• Saute the remaining chopped onion and garlic in oil until translucent.
• Add the remaining spices, stir for a minute.
• Cut the reserved pork into 1 inch cubes and add to the pan.
• Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
• Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
• If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
• Degrease the stew, taste for salt, and serve in soup bowls.
• This is a delicious recipe and well worth the effort to make.
• Garnishes that are always served with are:.
• lots of lime/lemon wedges.
• sliced radishes.
• chopped cilantro.
• Shredded cabbage(not red).
• fresh/ packaged fried corn tortillas.
• When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!

POZOLE ROJO

Steps:

• Diced avocado, crema, crumbled queso fresco, thinly sliced green cabbage, chopped white onion, sliced radishes, fried tortilla strips, dried chile de arbol and lime wedges, for serving
• Position a rack in the center of the oven and preheat to 350 degrees F.
• Arrange the ancho, guajillo, pasilla and morita chiles on a rimmed baking sheet in an even layer and toast until beginning to brown (being careful not to char) and very fragrant and smells like toasted nuts, about 5 minutes. Let cool on the baking sheet.
• Increase the oven to 450 degrees F. Spread the hominy in an even layer on a foil-lined rimmed baking sheet and roast, tossing once, until lightly toasted, very fragrant and just beginning to brown on the edges of the baking sheet, 15 to 20 minutes.
• Meanwhile, heat the oil in a large Dutch oven or large heavy pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on the two largest sides, 10 to 12 minutes. Transfer to a large plate.
• Add the garlic, onions and 6 1/2 teaspoons salt to the same pot. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Add the toasted chiles, oregano, peppercorns, clove and 10 cups water to the pot and bring to a boil. Nestle the pork into the pot; the liquid should come halfway up the sides of the pork. Arrange the cilantro, mint and bay leaves around the pork. Cover, reduce to low and cook until the pork is very tender and shreds easily, 2 to 2 1/2 hours.
• Remove and discard the cilantro, mint and bay leaves. Transfer the pork to a large plate. When cool enough to handle, shred the pork into large pieces. Loosely cover with plastic wrap.
• Working in batches, puree the cooking broth and aromatics in a blender until completely smooth and no large pieces of chile remain. Season to taste.
• Wipe the pot clean. Add the chile puree and toasted hominy and simmer over medium heat, uncovered, until the flavors meld, the broth is rich and the hominy has plumped up and is tender, about 20 minutes.
• Stir the reserved pork into the pozole and cook until heated through, about 5 minutes.
• Divide the posole among bowls. Top with desired toppings and a squeeze of lime.
• The posole can be made up to 3 days ahead. Let cool; cover and chill.

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)

Steps:

• Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
• Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
• Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
• Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
• Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
• Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
• Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

POSOLE ROJO

Steps:

• 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.
• 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.
• 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, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.
• 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.

AUTHENTIC MEXICAN RED POZOLE, POSOLE ROJO MEXICANO AUTENTICO

Steps:

• 1. Bring the corn to a boil then shut off and soak in this water all night. Next day Drain and Rinse. Measure about 10 quarts water into a very large pot such as a canning pot. If using Ranchgordo hominy you need not add any lime. If you have regular dried hominy add 5 tablespoons lime to the water and add the corn. Bring to a boil, partially cover pot and simmer gently over medium-low heat. Boil dried hominy for 4 hours. Add water as necessary to keep the water level more or less constant. Slower, longer cooking is the secret for making a delicious pozole. This is not a hurry up dish. Next shut off and let cool. When you are able to handle corn drain all the water and rinse your pozole several times with cool or cold water. Rub the grains aganist each other with your hands. You will see the hulls come off the grains easly. Wash and rinse several times until all the hulls have come off the grains. You will have to wash and rinse you hominy several times until all the hulls are off. You will be left with little puffs of white corn. This process takes at least a good 20 or 30 minutes. I have rinsed my hominy at least six to eight times; making sure the hulls are discarded and hominy is rinsed clean of the lime. Once rinsed drain all of the water out of the pot. Set cooked hominy aside. Note: You hominy still needs another hour of cooking time at this point.
• 2. Meanwhile while the corn is gently cooking, cook your meat. Cut your pork shoulder in 3 or 4 large pieces. Season meat with the salt, garlic powder and black pepper. Cut your pork loin in smaller pieces and season as well. Add pork bones and the pig feet optional. Next in a large pot heat the the canola oil add your pork meat a little at a time searing and browning on all sides. You are not cooking the meat only searing it. When the meat is all seared drain off as much oil as possible add the sliced onion and smashed garlic to the meat pot. Add 8 quarts cold water to the meat pot. Bring up to a boil; skim off any foam that may rise to surface. turn heat down, add an additional tablespoon of salt, cover and gently simmer the meats for about 2 1/2 hours. "Do not use any type of smoked ham bone or smoked pork product". Shut off the heat after 2 1/2 hours of cooking. The pork meat will not be done and should still need about one more hour of cooking time. Do not finish cooking the meat. Let pot cool down.
• 3. After meat has cooled down completely. Refrigerate overnight the next day with a large spoon remove and discard any congeled fat of the top of the meat and broth pot. Put the pot back on the stove over medium heat add the semi cooked hominy and begin to slow cook again over medium -low heat. Meat and hominy will need about one or two more hours of cooking time. Add more water if needed to the pot.
• 4. While meat and hominy are slow cooking make your Red Chile Sauce. Clean and remove the seeds, vein and stems from the dried chiles. Wipe each chile the outside with a damp paper towel. Toast the chile ancho and guajillo chiles in a dry frying pan over medium-low heat. Do not add any oil. Be carful to not scorch the chiles. If you should scorch them they will become very bitter and you will have to start over again. Turn them constantly several times cooking until they become pliable and fragarant, about 3 to 4 minutes. Transfer chiles to a deep pot and add two or three cups water and two peeled garlic cloves. Bring to a hard boil. Once boiling turn off the heat and let stand covered for 20 to 25 minutes. Next in a blender combine the chiles, some of the soaking liquid, chopped onion, and some of the fresh garlic cloves that have been peeled. Add 1/2 teaspoon salt, and a 1/4 of a piece of the Mexican chocolate tablet. Puree until all is smooth. Do all of the chiles like this using the rest of the garlic, onion, the chocolate and a little more soaking liquid.
• 5. Next in a deep frying pan heat a quarter cup of canola oil. Add 1/2 cup white all purpose flour to the oil. Make a roux with the flour and oil until the flour is a dark blonde. Careful not to scorch. If you do you will have to start over again. Add one cup of the chile paste into the roux and with a wisk begin to stir chile paste with the roux. Do not worry the paste will start to get real thick and look as if it's glumping up. Quickly lower heat and add two cups of the simmering pork broth to the chile paste and roux. Continue to wisk very fast until all the chile sauce gets smooth; at this point you may have to add another one or two cupfuls of pork broth. Continue wisking until all is very well incorporated and the sauce is smooth. Now add all remaining spices, oregano, cumin powder and continue to stir very well. Now add you chile sauce to the pot of broth, meat and hominy. Stir well until all of the broth turns a deep red. Taste the broth to see if you have enough salt. Continue to simmer the Pozole until the corn is soft, tender and the meat is fork tender about one hour to a hour and a half. Serve in deep bowls, add a teaspoonful of diced sweet onion, fine shredded lettuce, or shredded cabbage, diced radishes, lime wedges, avacado slices, My hot red salsa, see my recipe posted and dried whole leaf oregano. Before serving garnishes over the pozole it is customary to rub a little dried oregano between your palms, dusting over the pozole then garnish with the accompaniments. Have these garnishes in large bowls set on the table. Pass the fresh hot tortillas. Yes its a lot of work but you have never had pozole like this. Once you make like this you will not want any other way. I cut corners by making my chile paste ahead of time and freeze in little quart freezer bags. I just defrost and make my chile sauce. See my recipe posted for Mexican Red Chile Sauce. Enjoy

POZOLE ROJO CON POLLO (MEXICAN RED POZOLE WITH CHICKEN)

Steps:

• Position a rack in the upper third of the oven and heat the oven to 500 degrees F (or heat a toaster oven). Cut a small X through the skin on the bottom of each tomato.
• Put the tomatoes on a small, rimmed baking sheet lined with foil and roast until tender and well charred, 20 to 25 minutes. When they're cool enough to handle, pull off and discard the skin.
• Meanwhile, stem the chiles and cut them open lengthwise with scissors or a knife. Remove the seeds and any large ribs.
• Heat a comal, a griddle, or a heavy-duty skillet over medium-low heat until hot. Toast half of the guajillo chiles, flipping and pressing them down with tongs or a spatula until fragrant and slightly darkened, about 1 minute.
• Transfer to a medium bowl. Repeat with the remaining chiles. Cover the chiles with cold water and soak until softened, about 30 minutes.
• While the chiles soak, toast the garlic and onion on the comal over medium-low heat until just tender, turning the garlic as needed and flipping the onion slices once, until golden-brown with some blackened spots, about 8 minutes for the garlic and 15 minutes for the onion.
• Drain the chiles and put them in a blender along with the tomatoes and any juice, the garlic, onion, cloves, and allspice. Puree, adding up to 1/2 cup water a little at a time as necessary, until very smooth, about 2 minutes.
• In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the puree (it will splatter), reduce the heat to low and fry, stirring constantly with a wooden spatula, until slightly thicker, about 5 minutes.
• Add 1 cup water, raise the heat to medium high, and bring to a boil. Stir in the vinegar, sugar, and 1 tbsp salt.
• Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally and adding a little water as needed to keep the sauce more or less at the same consistency, for 30 minutes.
• If you have a gas stove, turn two burners to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 minutes.
• If you don't have a gas stove, char the poblanos on a foil-lined baking sheet under the broiler. Immediately put them in a bowl, cover, and let steam for 15 minutes to loosen the skins. When they're cool enough to handle, peel, seed, and slice them into 1/4 x 2-inch strips.
• Add the chicken, chicken broth, oregano, and 1 tbsp salt to the pot of chile sauce and bring to a simmer over medium-high heat. Tie the cilantro and mint together with kitchen string.
• Add the herb bouquet and the hominy to the pot and simmer, uncovered, stirring occasionally, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Remove and discard the herbs, then stir in the poblanos and cook until just heated through, about 5 minutes.
• To serve, divide the chicken legs and thighs among warm, large bowls. Ladle the pozole over the chicken. Garnish with the toppings or pass them at the table.

MEXICAN POZOLE RECIPE

Steps:

• In a small saucepan over medium heat, place the chiles, tomatoes, broth, onions, apple cider vinegar, garlic and cumin. Bring to a simmer and cook for about 3 minutes. Cover, remove from the heat and let it stand for about 15 minutes.
• In a blender, process the chile mixture on high until smooth, stopping to scrape down the sides as needed. Set aside.
• Trim the excess fat from the pork and cut into 3/4-inch cubes. See Note #1
• Season the pork with salt and ground black pepper. In a pot or Dutch oven, heat the oil over medium-high heat. Sear the pork stirring occasionally for about 6 minutes or until golden brown. Brown the pork in batches, if needed, to prevent overcrowding the pot. Add additional oil, if needed. Remove the meat from the pot and transfer to a plate.
• Add the onions to the pot and saute, stirring frequently until the onions become tender, about 3-4 minutes. Stir in the garlic and cook for about a minute. Return the meat and any collected juices to the pot.
• Stir in the red chile puree and cook, stirring a few times for about 2 minutes. Stir in the rest of the soup ingredients and bring to a boil. Reduce the heat to low heat and simmer covered, stirring occasionally, for 75 to 90 minutes, or until the pork becomes tender and the soup is slightly thickened (See Note #2).
• Stir and season to taste with salt and ground black pepper. Remove soup from the heat and discard the bay leaves. Serve with desired toppings.

RED PORK POZOLE RECIPE

Steps:

• The first steps are done in separate pots at the same time.
• Place the pork, head of garlic a few bay leaves and half an onion in a large pot and just cover with water (about 6 cups).
• Bring the water to a boil and then reduce the heat to a simmer. Cook for 45 minutes. The pork is done when you can easily pull it apart with your fingers. If the pork doesn't pull apart easily after 45 minutes, cook for another 15 minutes.
• When the pork is cooked remove it from the cooking liquid and set aside. Strain the broth into a bowl and set aside.
• Shred the pork with your fingers into 1" long pieces.
• Remove the stems, seeds and veins from the chiles and discard.
• Place the chiles, clove of garlic, and 1/2 white onion in a pot and just cover with water (about 3 cups).
• Bring to a boil and then turn off the heat. Allow the chiles to rest for 15 minutes to reconstitute them. Notice how the chiles have expanded and become pliable from absorbing the water.
• Add the chiles, onion, garlic oregano, and soaking liquid to your blender. Blend for 1 minute until smooth.
• Strain the blended chile base. Discard the chile pulp that remains.
• In a pot, heat 3 tablespoons of oil over medium-high heat and pour in the chile base. Reduce the heat to a simmer.
• Cook for 30 minutes until the base has thickened and darkened in color.
• Drain the canned hominy and rinse.
• Put the rinsed hominy in a large pot and cover with 2" of water.
• Simmer while you are preparing the pork and chile base.
• Now it is time to bring all of the ingredients together.
• Pour the prepared chile base into the hominy.
• Then add the pork broth and shredded pork.
• Add 2 teaspoons of sea salt.
• Bring to a boil then reduce the heat and simmer for 30 minutes.
• Adjust the salt as necessary.
• Shred the cabbage.
• Dice the onion.
• Slice the radish into half-moons.
• Quarter the limes.
• Finely chop the arból chile.
• Place each garnish into individual serving bowls.
• Ladle the pozole into individual bowls to serve.
• Each person garnishes their pozole as desired.
• The final step is to enjoy!

POZOLE ROJO

Steps:

• First, in a large 12 Gallon pot, start boiling water over the halfway point. Since there is so much water, it should take some time. Heat a cast-iron skillet pan on medium-low heat. Pit and cut your Guajillo peppers and place them on the warm skillet pan. These peppers should soften quickly, within five minutes. Immediately start another medium pot to boil and place the Guajillo peppers in their after warming them up on the pan. They should rehydrate with water enough to use in the broth.
• With your chopping board and a clean knife, dice the meat into sections, leaving the bones. In a frying pan, warm the olive oil on medium to low heat. Before the oil heats up too much, place the pork in the pan to brown and cook lightly. Don't burn them!
• Once the meat, chilis, and the rest of the ingredients are ready, you can add them all to the boiling pot of water. Set the heat to medium, cooking for a minimum of twenty minutes. Stir at least every minute so that the flavors drench the pork.
• Take the hydrated peppers and place them in a blender with at least three cups of water from the pot the chilies were in. Blend for a minimum of thirty seconds to create a sauce texture. Add this mixture to the boiling pot and lower the heat to 'low'. It should cook on low for 2-3 hours so it can be tender and savory.
• The most important part of this Pozole Rojo recipe is the toppings that you can add to your stew. Since everyone has their own tastes, chop up the ingredients and place them in separate serving bowls around a large table. You should prepare the toppings once you only have twenty minutes of cooking time left. This way, the avocados don't lose their color and flavor.