Pozole Rojo Mexican Hominy Stew Recipes

POZOLE ROJO (MEXICAN HOMINY STEW)

Steps:

• Before going to bed, place the corn into large bowl and cover with plenty of water.
• The next day you will notice that the corn has softened a bit. Discard the soaking water and wash the corn thoroughly with cold water.
• Cut off the little "heads" on the corn grains. If you want the kernels to bloom then you need to "de-head" the kernels. De-heading means to pick off those little tips with your fingers anc cut them off. (read notes)
• Place hominy in a large pot and cover with 5cm (2″) of water. Cook over medium heat for about 3 hours or until the grains are al dente.
• While the corn is cooking, prepare the sauce: Clean the guajillo chiles and soak them in hot water for about 20 minutes until they are soft.
• Add all the ingredients for the sauce in a blender with the soaked chilies. Pour in one and a half cups of water (you can use the one from soaking the chilies) and blend until you get a very smooth sauce. Strain the sauce in a bowl and set aside.
• After three hours the corn will start to "bloom" and the broth will have a thick consistency.
• Add the meat to the pot and then pour in the chilli sauce. Add enough water to cover the ingredients and mix well.
• Add salt and bring to a boil. Low the heat and let it simmer discarding the foam that will appear as its cooking.
• Cook for about 2 to 3 hours, making sure the meat is always covered with liquid, adding more water if necessary. Once the meat and kernels are very tender, adjust with salt and turn off the heat.
• If you notice that meat is well cooked but the kernels are not, take out the meat and place it in a bowl; then keep cooking hominy until is very soft.

POZOLE ROJO - PORK AND HOMINY STEW

Steps:

• Tie together mint and cilantro with kitchen string.
• Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours.
• Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro.
• Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.
• Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.
• Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.
• Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.
• Add chile paste and hominy and simmer 5 minutes. Season with salt.
• Cooks' note: Pozole can be made 3 days ahead. Chill, uncovered, to cool, then cover.

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.