Mexican Pozole Food

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 (MEXICAN PORK STEW)

Steps:

• Trim fat from pork, cut into 1/2 inch cubes, brown in oil over medium hot heat. Remove from pan and set aside.
• In remaining oil, saute onion until tender, about 4 minutes.
• Add garlic, cooking for just a minute more.
• Put the cooked meat, onions and garlic in a stew pot. Add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings.
• Stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender.
• Puree one can of drained hominy in a blender with the remaining ½ can chicken broth. The pureed hominy adds thickness to the stew.
• Add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.

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!

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.

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.

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.