pozole rojo

How To Make pozole rojo

• 1

  With a small knife, place several small slits in the dried chiles and bring them to a boil in just enough water to cover. The slits will help the water enter the chiles. Boil for 10 minutes and remove from heat, cover and let them steep for 1 hour.
• 2

  When cool enough to handle, remove reconstituted chiles from liquid and add to food processor. Process into paste adding a little of the liquid to desired consistency.
• 3

  In a very large pot, add halved smoked ham hocks and saute in own fat until very brown. Your kitchen should get smokey.
• 4

  With tongs, remove ham hocks from pot and add the pork butt cubes. Saute over high heat allowing some browning but not cooking through.
• 5

  Add hocks back to pot, chicken stock, onions, menudo seasoning, garlic, salt, coriander, and oregano. Season with salt and pepper and saute until the onions are translucent.
• 6

  Add garlic and cook until fragrant (about 30 seconds).
• 7

  Simmer mixture for approximately 1 1/2 hours until pork is tender.
• 8

  Remove hocks from the mixture, allow to cool, remove meat from hocks and return meat to mixture. Discard fat and bones.
• 9

  Add drained hominy, chile paste and cook for additional 30 minutes.
• 10

  Serve in shallow soup bowls with warm corn tortillas and garnish to taste.
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