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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Rashid Shafi
[email protected]This pozole rojo is the best I've ever had. I will definitely be making it again and again.
NiROB
[email protected]This pozole rojo was a huge disappointment. It was bland, watery, and the hominy was undercooked.
Noman Computer
[email protected]I found this pozole rojo to be really bland. It needed more flavor.
Ludavics Silva
[email protected]This pozole rojo was way too spicy for me. I could barely eat it.
Emily Copeland
[email protected]I'm not sure what I did wrong, but my pozole rojo turned out really watery. I think I might have added too much broth.
Yassine Elkhattab
[email protected]This pozole rojo is a great way to use up leftover pork. It's also a really healthy meal.
Sk Shishir
[email protected]I'm not a big fan of hominy, but I really enjoyed this pozole rojo. The flavors were so good that I didn't even notice the hominy.
Nur Nahar
[email protected]This pozole rojo was a lot of work to make, but it was worth it. The flavors were incredible.
Mrhussain75
[email protected]I found this pozole rojo to be a bit bland. I added some extra spices and seasonings to taste.
Rachelle Spradley
[email protected]This pozole rojo is a bit spicy for my taste, but I still enjoyed it. Next time, I'll use less chili peppers.
Shahzad Brohi
[email protected]I've never had pozole rojo before, but I'm glad I tried this recipe. It's now one of my favorite soups.
Aviwe Feni
[email protected]This pozole rojo is a great way to warm up on a cold day.
Damian George
[email protected]I love the color of this pozole rojo. The red chili peppers give it a really vibrant hue.
remees km
[email protected]This pozole rojo is a great party dish. It's easy to make ahead of time, and it can be served with a variety of toppings.
Wendy Munyasi
[email protected]I made this pozole rojo in my slow cooker, and it turned out perfectly. The meat was fall-apart tender, and the flavors had really melded together.
huffrey nyakundi
[email protected]This pozole rojo is a great way to use up leftover pork. It's also a really affordable meal to make.
Basit Afg
[email protected]I love the combination of flavors in this pozole rojo. The spiciness of the chili peppers is perfectly balanced by the sweetness of the hominy and the richness of the pork.
MH14XX
[email protected]This was my first time making pozole rojo, and I was really happy with the results. The stew was flavorful and hearty, and the hominy was a great addition.
hamidreza seyfi
[email protected]I've made this pozole rojo several times now, and it's always a crowd-pleaser. It's easy to make, and the results are always amazing.
Wonders Kenny
[email protected]This pozole rojo was a hit at my dinner party! The flavors were complex and delicious, and the hominy added a nice texture. I will definitely be making this again.