Pozole rojo pork and hominy stew is a traditional Mexican dish that is a favorite for special occasions and gatherings. The combination of hominy, pork, and a flavorful red sauce creates an incredibly delicious and satisfying meal. Pozole is a classic dish that is often passed down from generation to generation, with each family having its own unique recipe. Whether you are looking for a traditional pozole rojo recipe or something more modern, there is sure to be a recipe out there that will satisfy your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
PORK AND HOMINY STEW WITH RED CHILES (POZOLE ROJO)
Categories Pepper Pork Stew Kid-Friendly Pork Rib Hot Pepper Spring Tortillas Hominy/Cornmeal/Masa Gourmet Small Plates
Yield Serves 8 as a main course
Number Of Ingredients 20
Steps:
- 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.
- While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.
- 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 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.
- While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.
- Serve pozole with tortilla strips and bowls of accompaniments.
PORK AND HOMINY STEW (POZOLE ROJO)
This classic Mexican pozole rojo is just the rib-sticking, warmingly-spiced thing you need to kick those winter blues.
Provided by Ricardo Muñoz Zurita
Categories Soup/Stew Blender Onion Pork Vegetable Dinner Lunch Meat Hot Pepper Hominy/Cornmeal/Masa Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- Tie together mint and cilantro with kitchen string.
- Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours. Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro. Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.
- Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.
- Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.
- Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.
- Add chile paste and hominy and simmer 5 minutes. Season with salt.
POZOLE ROJO - PORK AND HOMINY STEW
This is a labor intensive recipe for those who like to cook and eat well. Pozole is often served at Christmas or the New Year. My mom declares this her favorite recipe. If the stew gets too thick you can add a can of chicken broth. I find it tastes best with a squeeze of lime. From the September 2007 issue of Gourmet magazine.
Provided by cookiedog
Categories Stew
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Tie together mint and cilantro with kitchen string.
- Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours.
- Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro.
- Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.
- Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.
- Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.
- Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.
- Add chile paste and hominy and simmer 5 minutes. Season with salt.
- Cooks' note: Pozole can be made 3 days ahead. Chill, uncovered, to cool, then cover.
POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)
The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.
Provided by Consuelo Aguilar
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h53m
Yield 8
Number Of Ingredients 16
Steps:
- Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
- Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
- Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
- Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
- Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
- Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
- Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g
Tips:
- Choose the right pork:Pork shoulder or butt is the best cut of pork for pozole. It is a tough cut of meat that becomes tender when cooked slowly in liquid.
- Soak the hominy overnight:This will help to soften the hominy and make it more digestible.
- Use a variety of chiles:This will give the pozole a more complex flavor.
- Don't overcrowd the pot:If you overcrowd the pot, the pozole will not cook evenly.
- Simmer the pozole for at least 2 hours:This will allow the flavors to meld and develop.
- Serve the pozole with your favorite toppings:Some popular toppings include shredded cabbage, radishes, avocado, cilantro, and lime wedges.
Conclusion:
Pozole is a delicious and hearty stew that is perfect for a cold day. It is also a very versatile dish that can be made with a variety of ingredients. No matter how you make it, pozole is sure to be a hit with your family and friends.
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