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.
BEST POZOLE ROJO
Steps:
- Rub the pork down with a little salt and some freshly ground black pepper. Heat the lard/oil over high heat in a heavy stock pot or Dutch oven and sear the pork on all sides until nicely browned. Remove and set aside.
- Lower the heat to medium-high and add the onions, cooking until lightly browned. Add the garlic and cumin and cook for another minute.
- Return the pork roast and add the chicken broth. Add the Homemade Authentic Red Chile Sauce along with the bay leaves, salt, pepper, Mexican oregano and smoked paprika.Simmer covered over low heat for 2-3 hours or until the roast is fork tender and falls apart.
- Transfer the roast to a plate and use two forks to shred the meat.Return the shredded pork to the pot, stir in the masa harina and add the drained hominy.Simmer covered for another hour. Stir in the cilantro and simmer another 5 minutes. Add more salt and pepper to taste.
- Serve garnished with shredded green cabbage, sliced red radishes, diced avocado, sliced limes, chopped cilantro, etc. Want some crunch? Add some toasted tortilla strips.
- To Make This In The Slow Cooker:Follow steps 1 and 2 as directed and then transfer everything to a slow cooker in step 3. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
Nutrition Facts : ServingSize 10 servings, Calories 255 kcal, Carbohydrate 15 g, Protein 20 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 55 mg, Sodium 647 mg, Fiber 5 g
POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)
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
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
POSOLE ROJO
Provided by Food Network Kitchen
Categories main-dish
Time 5h20m
Yield 6 to 8 servings
Number Of Ingredients 13
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
This is a very easy and quick Pozole if you use a pre-made canned Red Chile Sauce such as Las Palmas Brand. If you make your own it could be made in advance, or add the prep time for the sauce if you make it the same day. I garnish the dish with chopped white onions, sliced radish, fresh chopped cilantro, and lemon wedges to squeeze. I also like to serve this dish over a creamy cheese polenta.
Provided by Chef Gardoani
Categories Stew
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a 4 qt dutch oven over medium high heat.
- Add pork, cook until browned.
- Add onion, and garlic; cook until translucent.
- Add remaining ingredients, bring to a boil. Reduce heat; simmer covered 30 minutes.
- Remove cover and simmer an additional 30 minutes.
- Prepare garnish during the last 30 minutes and serve.
Nutrition Facts : Calories 241.9, Fat 11, SaturatedFat 3.2, Cholesterol 34, Sodium 399.9, Carbohydrate 21, Fiber 3.9, Sugar 4, Protein 14.6
POZOLE ROJO
This is amazing Pozole. My kids love it and ask me to make it all the time. I learned to make it from my kids grandmother when we were visiting in Mexico. For the enchilada sauce try using my recipe. Enjoy!
Provided by Kate.1980
Categories Mexican
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot combine pork shoulder, salt, garlic, and water. Bring to a boil, skim surface, and add oregano and chicken broth.
- Reduce heat, cover and simmer until pork is tender, about 2 hours.
- Meanwhile chop, shred, slice, and wedge limes, onion, cilantro, radish, and cabbage. Store in containers in fridge until time to serve.
- When pork is tender remove from pot and let sit until cool enough to shred or just chop it into bite sized pieces.
- Add rinsed hominy and bring to a boil.
- Return shredded pork to pot,
- Add enchilada sauce.
- Adjust salt to taste.
- Bring to a boil, reduce heat and simmer covered for 30 minutes.
- Garnish with cabbage, cilantro, onions, radishes, toastadas, and fresh squeezed lime juice.
- Enjoy!
Nutrition Facts : Calories 566.6, Fat 33, SaturatedFat 11, Cholesterol 120.8, Sodium 1711.2, Carbohydrate 30.8, Fiber 5.4, Sugar 4.1, Protein 33.6
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