Party Posole Rojo Food

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POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)



Pozole Rojo (Mexican Pork and Hominy Stew) image

The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.

Provided by Consuelo Aguilar

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 3h53m

Yield 8

Number Of Ingredients 16

2 (16 ounce) cans white hominy, drained
water to cover
1 head garlic, cloves peeled
salt to taste
1 pound boneless pork shoulder, cubed
1 pound boneless pork loin, cubed
½ pound pork neck bones
1 large plum tomato
4 ounces dried guajillo chiles, stemmed and seeded
1 clove garlic
¼ teaspoon dried oregano
1 pinch ground cumin
2 cups water
1 head iceberg lettuce, finely shredded
1 small onion, diced
4 limes, quartered

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.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g

PARTY POSOLE ROJO



Party Posole Rojo image

The last time we threw a dinner party with multiple courses and matching dinnerware was...well, we can't remember. When we entertain, we want everyone to have fun-including the host. Enter posole, one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that's left to do is ice some beers and set out all the toppings. This is no-stress party food for the win.

Provided by Anna Stockwell

Categories     Bon Appétit     Soup/Stew     Dinner     Party     Hominy/Cornmeal/Masa     Pork Rib     Pork     Cumin     Chile Pepper     Garlic

Yield 12 servings

Number Of Ingredients 18

Posole:
1 1/2 lb. dried large white hominy, soaked overnight
2 large onions, peeled
2 bay leaves
6 black peppercorns
3 Tbsp. kosher salt, divided
4 lb. bone-in country-style pork ribs
1 Tbsp. ground cumin
6 garlic cloves, finely chopped
Chile purée and assembly:
2 1/2 oz. dried New Mexico chiles
2 1/2 oz. ancho chiles
1 large onion, coarsely chopped
6 garlic cloves, crushed
1/4 cup apple cider vinegar
2 tsp. light brown sugar
1 tsp. kosher salt, plus more
Avocado wedges, cilantro sprigs, thinly sliced cabbage, sliced jalapeños, sliced radishes, lime wedges, sour cream, tortilla chips, and hot sauce (for serving)

Steps:

  • Posole:
  • Drain hominy and place in a large heavy pot; add onions, bay leaves, peppercorns, 2 Tbsp. salt, and 12 cups water. Cover and bring to a boil. Reduce heat to medium-low; simmer, still covered, stirring occasionally, until hominy starts to soften (some skins will split), about 1 hour.
  • Sprinkle pork all over with cumin and remaining 1 Tbsp. salt. Add to pot along with garlic; pour in water to cover by 1". Partially cover pot and cook, stirring occasionally and adding more water as needed to keep ingredients covered, until hominy is tender (some may unfurl like popped popcorn, and that's okay) and pork is fall-apart tender, about 2 1/2 hours.
  • Chile purée and assembly:
  • While the posole is cooking, make the chile purée. Wearing gloves if you have them, remove stems from chiles and shake out and discard most of the seeds (for more heat, keep more seeds). Transfer to a large bowl and add onion and garlic; pour in boiling water to cover. Let sit until chiles are softened, about 30 minutes.
  • Drain chile mixture, reserving soaking liquid, and transfer chiles, onion, and garlic to a blender. Add vinegar, brown sugar, 1 tsp. salt, and 1 cup soaking liquid and blend until smooth.
  • When posole is done, remove pork, onions, and bay leaves from pot (keep posole simmering). Transfer pork to a plate; discard onions and bay leaves. Let pork cool slightly, then pick meat from bones, discarding any cartilage and larger pieces of fat. Shred meat into bite-size pieces and return to pot; discard bones.
  • Stir chile purée into posole and let simmer 30 minutes to allow flavors to meld. Taste and season with more salt.
  • Divide posole among bowls. Serve with avocado, cilantro, cabbage, jalapeños, radishes, lime wedges, sour cream, tortilla chips, and hot sauce alongside for topping.
  • Do Ahead
  • Posole can be made 4 days ahead. Let cool, then cover and chill.

POZOLE ROJO CON POLLO (MEXICAN RED POZOLE WITH CHICKEN)



Pozole Rojo Con Pollo (Mexican Red Pozole With Chicken) image

This Mexican stew is perfect party food: it feeds a crowd and the toppings passed around the table add to the festive nature of the dish. It's traditional to serve the chicken in whole pieces, but you can also pull the cooked chicken off the bone and add the meat back to the stew, as you might for a chili. The chile sauce can be made up to 2 days ahead. Let cool to room temperature, cover, and refrigerate. Reheat gently before proceeding. You can also make the stew start to finish the day before and reheat it just before serving.

Provided by Member 610488

Categories     Stew

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 25

2 large beefsteak tomatoes, cored
8 large dried guajillo chilies, wiped clean with a damp paper towel
20 medium garlic cloves, peeled
1 small white onion, cut into 1/2 inch-thick rounds
5 whole cloves
1/2 teaspoon whole allspice
1/4 cup vegetable oil
3 tablespoons distilled white vinegar
2 teaspoons granulated sugar
kosher salt, to taste
2 large fresh poblano chiles
6 chicken drumsticks, skin removed
6 chicken thighs, skin removed
1 quart low sodium chicken broth
2 teaspoons dried oregano, preferably Mexican
kosher salt, to taste
1 small bunch fresh cilantro
5 fresh mint sprigs (6 inch)
4 (15 ounce) cans hominy, preferably white drained rinsed
1/2 head romaine lettuce, cored sliced crosswise 1/4 inch thick
8 medium radishes, trimmed and sliced 1/8 inch thick
2 limes, cut in thirds
2 teaspoons dried Mexican oregano
3/4 teaspoon arbol chiles, powder or 3/4 teaspoon cayenne pepper
kosher salt, to taste

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.

Nutrition Facts : Calories 694.2, Fat 34, SaturatedFat 7.7, Cholesterol 138.1, Sodium 793.4, Carbohydrate 58, Fiber 11.3, Sugar 10.9, Protein 40.3

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