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Pozole Rojo

Print Recipe
Servings: 6 servings
Course: dinner, Lunch, Main Course
Cuisine: Mexican, new mexico
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs dried hominy
  • 1 whole head garlic, sliced through the middle
  • 1 onion
  • water to cover the hominy plus
  • salt to taste
  • 1 lb pork neck bones
  • 3 lbs pork shoulder, cubed
  • 4 large garlic cloves, peeled and minced
  • 3 bay leaves
  • 1 tsp cumin
  • 2 tbsp dried oregano (Mexican oregano if best)
For the condiments
  • shredded lettuce
  • radishes, thinly sliced
  • 1 1/2 finely chopped onion
  • lime quarters
  • avocado slices
  • tostados or chips
For the Red chile Sauce
  • 6 ancho chile
  • 6 guajillo chile
  • 6 garlic cloves
  • 1 onion
  • 1 tsp salt
  • 1 tsp Mexican oregano
  • 2 tbsp canola oil

Method
 

  1. The day before boil the pozole or hominy in enough water to cover plus about an inch for 2 minutes. Let the hominy stand overnight. Drain the pozole and remove the stem at the top of each kernel that was connected to the cob. Takes a few minutes, but worth it.
    Dried Pozole
  2. Bring a large pot of water (covering the pozole by 2 inches) to a boil and add the pozole. Add the whole head of garlic that has been halved through the middle. Cook for at least 2 hours adding boiling water as needed.
  3. Remove the garlic head and add the meat, the onion, salt, the salsa and cook for about an hour and a half or until the pork and pozole is tender. Check for salt.
  4. To serve ladle the stew into large bowls, top each one with a little shredded lettuce, chopped onions, sliced radishes, avocados, cilantro if you like and lots of lime juice! Enjoy!
  5. Note: If you use canned hominy, add a 28 oz. can to a large pot and add about 2 cups of water. Bring to a boil and simmer for about an hour before you add the other ingredients. The benefit of dried pozole is it adds thickness to the stew.
For the Red chile salsa
  1. Remove and discard the stems, seeds, and large veins from the chili pods. Bring a pot of enough water to submerge the chile to a boil. Remove from the heat and add the chile. Allow to soak for at least 30 minutes.
  2. Transfer the chile to a blender or food processor along with the onion, garlic, salt and Mexican oregano and about a ladle and a half of the soaking liquid. Puree until a smooth.. Transfer from the processor to a strainer and strain over a bowl, pushing the chile through the strainer with a back of a spoon, discarding any of the seeds and skins remaining in the strainer. Heat the canola oil and add the red chile salsa. Cook on low 20 to 30 minutes.

Notes

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