Pozole Rojo, a traditional Mexican stew, has been a staple in Mexican cuisine for centuries. This hearty and flavorful dish is made with hominy and pork or chicken, topped with a variety of ingredients such as shredded cabbage, radish, lime, and tortilla chips. In this article, we will delve into the world of Pozole Rojo, exploring its ingredients, and a step-by-step guide on how to prepare this delicious recipe.
Ingredients
- 2 pounds of pork shoulder or pork ribs, cut into large pieces
- 1 large onion, diced
- 3 cloves of garlic, minced
- 2 dried ancho chilies, stemmed and seeded
- 2 dried guajillo chilies, stemmed and seeded
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 cups of hominy, rinsed and drained
- 4 cups of pork broth
- 2 tablespoons of lard or vegetable oil
- 2 tablespoons of chopped fresh cilantro
- Lime wedges, shredded cabbage, radish, and tortilla chips for garnish
Preparation
1. Roast the chilies: Preheat your oven to 400°F (200°C). Place the ancho and guajillo chilies on a baking sheet and roast for 10-15 minutes, or until fragrant and slightly puffed. Remove the chilies from the oven and let them cool. Once cool enough to handle, stem and seed the chilies, and place them in a blender or food processor.
2. Make the chili paste: Add the garlic, cumin, paprika, cayenne pepper, salt, and black pepper to the blender with the chilies. Blend until you get a smooth paste.
3. Brown the pork: Heat the lard or oil in a large pot over medium-high heat. Add the pork pieces and cook until browned on all sides, about 5-7 minutes. Remove the pork from the pot and set it aside.
4. Soften the onions: Reduce the heat to medium and add the diced onion to the pot. Cook until the onion is translucent, about 5 minutes.
5. Add the chili paste and hominy: Add the chili paste to the pot and cook for 1-2 minutes, stirring constantly. Add the hominy and cook for another 5 minutes, stirring occasionally.
6. Add the pork broth and pork: Add the pork broth and browned pork to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the pork is tender and the hominy is cooked.
7. Serve: Ladle the Pozole Rojo into bowls and garnish with chopped cilantro, lime wedges, shredded cabbage, radish, and tortilla chips.
Tips and Variations
- Use a slow cooker: If you prefer a hands-off approach, you can make Pozole Rojo in a slow cooker. Brown the pork and cook the onions in a skillet, then transfer everything to the slow cooker with the remaining ingredients and cook on low for 6-8 hours.
- Add other meats: You can add other meats to the Pozole Rojo, such as chicken or beef, to create a hearty and flavorful stew.
- Experiment with spices: Feel free to experiment with different spices and herbs to create your own unique flavor profile.
- Serve with a variety of toppings: In addition to the traditional toppings, you can also serve Pozole Rojo with diced avocado, sour cream, or crumbled cheese.
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