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.
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Mentesnot Yilma
[email protected]I'm not a big fan of hominy, but I'm willing to give this pozole rojo recipe a try. The flavors sound amazing.
Ngubi Zeno
[email protected]Pozole rojo is one of my favorite Mexican dishes, and I'm always looking for new recipes to try. This one looks promising.
Farieda Miller
[email protected]I can't wait to try this pozole rojo recipe. It looks delicious!
Jackson Ondwari
[email protected]This pozole rojo is the perfect comfort food. It's hearty, flavorful, and satisfying.
Maria Seleke
[email protected]I love the smoky flavor of the pork in this pozole rojo. It's a great way to use up leftover pork roast.
Thulani Mthimunye
[email protected]This pozole rojo is a great recipe for a party. It's easy to make ahead of time, and it reheats well. I always get rave reviews when I serve it.
Brian Cruz
[email protected]I was disappointed with this pozole rojo. The pork was dry and overcooked, and the hominy was mushy. The broth was also bland. I would not recommend this recipe.
MT Motaher
[email protected]This pozole rojo was a bit too spicy for my taste, but it was still good. The pork and hominy were cooked well, and the broth was flavorful. I would recommend using less chili peppers if you don't like spicy food.
Khongelani Xihlamariso
[email protected]Pozole rojo is one of my favorite Mexican dishes, and this recipe is the best I've tried. The pork was juicy and tender, and the hominy was cooked perfectly. The red chili sauce was flavorful and not too spicy. I will definitely be making this again
Rylz_art
[email protected]This was my first time making pozole rojo, and it turned out great! The recipe was easy to follow, and the stew was delicious. I'll definitely be making this again.
Shaheen Habib
[email protected]I love the combination of pork and hominy in this stew. It's hearty and flavorful, and the red chili sauce gives it a nice kick. I served it with some shredded cabbage and avocado, and it was a hit with my family.
Anas Islam
[email protected]This pozole rojo recipe is a winner! The flavors are rich and complex, and the pork and hominy are cooked to perfection. I will definitely be making this again.