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Notes:
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Equipment that I used:
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recipe block here
Pozole Rojo
Equipment
- large Dutch oven
- sheet pans
- blender
Ingredients
Ingredients (for the pozole)
- 4 15-ounce cans white or golden hominy (about 38 oz drained)
- 1 ounce ancho chiles about 2 to 3
- 1 ounce guajillo chiles about 3 to 4
- 1 ounce pasilla chiles about 3 to 4
- 1 morita chile
- 2 tablespoons vegetable oil
- 3 pounds boneless pork shoulder
- 16 cloves garlic about 1 1/2 heads
- 1 large white onion
- Kosher salt
- 2 teaspoons dried Mexican oregano
- 1/4 teaspoon whole black peppercorns
- 1 whole clove
- 1 small bunch cilantro about 1 ounce
- 1 small bunch mint about 1 ounce
- 2 large bay leaves
Ingredients (for garnishing)
- Avocado
- Crema
- Queso fresco
- Green cabbage
- White onion
- Radishes
- Fried tortilla strips
- Lime wedges
- Cilantro
Instructions
Mise en Place (for the pozole)
- Position a rack in the center of the oven and preheat to 450 degrees F.
- Rinse and drain (4) 15-ounce cans of white or golden hominy.
- 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.
- Stem and seed 1 ounce ancho chiles (about 2 to 3).
- Stem and seed 1 ounce guajillo chiles (about 3 to 4).
- Stem and seed 1 ounce pasilla chiles (about 3 to 4).
- Stem 1 morita chile.
- Arrange the chiles in an even layer on a rimmed baking sheet.
- After the hominy has roasted, reduce the oven to 350 degrees F.
- Place the chiles into the oven and toast until beginning to brown (being careful not to char) and very fragrant and smells like toasted nuts, about 5 minutes.
- Remove the chiles from the oven and set aside to cool.
- Peel and lightly crush 16 cloves garlic (about 1 1/2 heads), and place in a small bowl.
- Peel and chop 1 large white onion, and add to the bowl with the garlic.
- Add 6 1/2 teaspoons of Kosher salt to the garlic and onions
- Place 2 teaspoons of dried oregano into a small bowl.
- Add 1/4 teaspoon whole black peppercorns to the bowl with the oregano.
- Add 1 whole clove to the bowl with the spices.
- Tie 1 small bunch of cilantro (about 1 ounce) and 1 small bunch of mint (about 1 ounce) together with butcher’s twine.
- Set aside 2 large bay leaves
Preparation
- Add 2 tablespoons of vegetable oil to a large Dutch oven over medium-high heat until the oil is shimmering.
- Add 3 pounds boneless pork shoulder and cook, turning occasionally, until browned on the two largest sides, 10 to 12 minutes.
- Transfer the pork to a large plate.
- Add the garlic and onions to the Dutch oven.
- 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 to the Dutch oven.
- Add the oregano, peppercorns and cloves to the Dutch oven.
- Add 10 cups of water to the Dutch oven 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 (about 2 to 2 1/2 hours).
- Remove and discard the cilantro, mint and bay leaves.
- Transfer the pork to a large plate and 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 and add the chile puree.
- Add the 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.
- Shred the pork into large pieces.
- Stir the pork into the pozole and cook until heated through, about 5 minutes.
Mise en Place (for the garnishes)
- Dice an avocado
- Set aside crema
- Crumble queso fresco
- Thinly slice some green cabbage
- Peel and finely chop some white onion
- Thinly slice some radishes
- Set aside some fried tortilla strips
- Cut a lime into lime wedges
- Chop some cilantro leaves
Service
- Divide the posole among bowls. Top with desired toppings and a squeeze of lime.