Pozole Rojo {Pork & Hominy Stew}
Ingredients
- 8 cups broth pork or chicken
- 4 cups cooked and shredded Boston butt pork roast
- 1 tsp. dried oregano preferably Mexican
- 1 tsp. ground cumin
- 4 oz. dried guajillo red chiles or ancho chiles or a combination of both
- 3 cups boiling-hot water
- 1/2 large white onion diced
- 2-3 garlic cloves sliced
- 1-2 tsp. salt
- 2 Tbl. canola oil
- two 30-ounce cans white hominy rinsed and drained
For garnishes...
- sliced radishes avocado, cabbage, diced white onion, cilantro, limes, tostada shells
Instructions
- Shred about 4 cups of cooked pork and reserve.
- For the red chili sauce, use scissors to cut the chiles lengthwise and remove the stems, large veins, and seeds. Heat a cast iron skillet over medium heat, working in batches add chiles in single layer, turning with tongs for about 1 minutes until slightly softened. Place the chiles in a medium sauce pan, add 3 cups boiling water, cover and allow to soak for at least 30 minutes.
- In a blender purée diced onion, sliced garlic, and 1 tsp. salt with chiles and soaking liquid until smooth. Strain sauce through a mesh seive to remove the tough bits.
- Add canola oil to cast iron skillet over medium heat and carefully sauté the chile paste for 3-4 minutes until smooth and thickened. Add more salt to taste.
- In a large dutch oven, combine broth with red chili sauce, oregano, and cumin. Bring to a boil, the reduce to a low simmer. Add in cooked pulled pork and rinsed and drained hominy. Simmer pozole 30 minutes and, if necessary, season with salt.
- Serve pozole with assorted garnishes and tostada shells.
Notes
Can begin recipe with 4 lbs. country style pork ribs, browned, then slow cooked in 4-5 quarts of water combined with the seasonings and the red chili sauce for 2-3 hours. Remove bones and skim fat before serving.