Pozole Rojo
By
Patrick Johnson
@pwjohnso
3
Ingredients
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POZOLE
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2 pkgdried ancho, guajillo, or cascabel peppers (experiment with each or a mixture)
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7 lbpork butt, cubed
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6ham hocks, smoked and split
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1 galchicken stock (pork stock if available)
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2 bottlemenudo seasoning (gebhardt preferred)
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2 largeyellow onions, c2hopped
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5 clovegarlic, chopped
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2 Tbspsalt
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2 tspcoriander
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2 Tbspmexican oregano, crushed
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GARNISHES
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·lime wedges
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·mexican oregano, crushed
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·radishes, thinly sliced
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·cabbage, shredded
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·onion, chopped
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·jalapenos, choped
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·corn tortillas
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4 can(s)hominy (28 oz), white or yellow, drained and rinsed
How to Make Pozole Rojo
- 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.
- 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.
- In a very large pot, add halved smoked ham hocks and saute in own fat until very brown. Your kitchen should get smokey.
- With tongs, remove ham hocks from pot and add the pork butt cubes. Saute over high heat allowing some browning but not cooking through.
- 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.
- Add garlic and cook until fragrant (about 30 seconds).
- Simmer mixture for approximately 1 1/2 hours until pork is tender.
- Remove hocks from the mixture, allow to cool, remove meat from hocks and return meat to mixture. Discard fat and bones.
- Add drained hominy, chile paste and cook for additional 30 minutes.
- Serve in shallow soup bowls with warm corn tortillas and garnish to taste.