pozole rojo

Name: Pozole Rojo
Prep time: 30 min
Cook time: 2 h
Yield: 8
Cuisine: Mexican
Ingredients: 1 large head garlic; 12 cup(s) water; 4 cup(s) chicken broth; 4 pound(s) country style pork ribs; 1 teaspoon(s) dried oregano; 2 ounce(s) dried new mexico red chiles; 1 1/2 cup(s) boiling water; 1/4 large white onion; 3 teaspoon(s) salt; 2 can(s) (30 oz each) white hominy; 1 - bag corn chips, optional; 2 - diced avocado, optional; 1 cup(s) thinly sliced iceberg or romaine lettuce (in strips), optional; 2 - limes, cut in wedges, optional; - dried oregano for garnish, optional; - dried hot red pepper flakes, optional

(1 RATING)

26 Pinches

Lisa Neilson

ISLAND LAKE, IL

Updated on Sep 6, 2010

This is a flavorful winter stew that's time consuming but well worth it. You can cut the volumes in half for a smaller batch.

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prep time 30 Min

cook time 2 Hr

method Stove Top

yield 8 serving(s)

Ingredients

1 large head garlic
12 cups water
4 cups chicken broth
4 pounds country style pork ribs
1 teaspoon dried oregano
2 ounces dried new mexico red chiles
1 1/2 cups boiling water
1/4 large white onion
3 teaspoons salt
2 cans (30 oz each) white hominy
1 - bag corn chips, optional
2 - diced avocado, optional
1 cup thinly sliced iceberg or romaine lettuce (in strips), optional
2 - limes, cut in wedges, optional
- dried oregano for garnish, optional
- dried hot red pepper flakes, optional

How To Make pozole rojo

Step 1

Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7 to 8 quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.

Step 2

While pork is simmering, wearing protective gloves, discard the stems from chiles and in a bowl combine chiles with boiling water. Soak chiles turning them occasionally for 30 minutes. Cut onion into large pieces. In a blender puree chiles, soaking liquid, onion, 2 teaspoons salt, reserved garlic until smooth.
Step 3

Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork using 2 forks and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minnutes.
Step 4

Serve with corn chips, diced avocado, thinly sliced lettuce, lime wedges, dried oregano, dried hot red pepper flakes, any hot peppers you like.
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