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
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.
POSOLE ROJO
Provided by Food Network Kitchen
Categories main-dish
Time 5h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.
- Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
- Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.
- Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.
POZOLE ROJO (PORK & HOMINY STEW) RECIPE - (4.4/5)
Provided by á-6055
Number Of Ingredients 20
Steps:
- Thinly slice 6 of the garlic cloves and add them to a large soup pot with the water, chicken broth, pork, and oregano. Bring to a boil, reduce the heat, and simmer uncovered for 1 1/2 hours, skimming the surface to remove froth & fat. Discard the stem from the chiles and combine Chiles with the boiling water in a small bowl. Soak for 30 minutes, turning occasionally. Combine the onion, soaked chiles (along with the liquid), the remaining 2 cloves of garlic, and the salt in an electric blender or food processor and process until smooth. Remove the pork from the broth mixture, reserving the broth. Shred the pork and discard the bones. Return the pork to the broth mixture and add the hominy and chile sauce. Simmer an additional 30 minutes. Season to taste with salt & pepper. Cut the tortillas in half, and then into thin strips. Heat the oil in a heavy skillet over high heat and fry them in 3 or 4 batches until crisp, 1 to 2 minutes. Drain on paper towels and transfer to a serving bowl. Serve the soup with the garnishes in individual bowls for diners to add at the table. (The garnishes really add to this. We use them all! But I would say the lime adds to it the most.)
POZOLE ROJO
This is amazing Pozole. My kids love it and ask me to make it all the time. I learned to make it from my kids grandmother when we were visiting in Mexico. For the enchilada sauce try using my recipe. Enjoy!
Provided by Kate.1980
Categories Mexican
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot combine pork shoulder, salt, garlic, and water. Bring to a boil, skim surface, and add oregano and chicken broth.
- Reduce heat, cover and simmer until pork is tender, about 2 hours.
- Meanwhile chop, shred, slice, and wedge limes, onion, cilantro, radish, and cabbage. Store in containers in fridge until time to serve.
- When pork is tender remove from pot and let sit until cool enough to shred or just chop it into bite sized pieces.
- Add rinsed hominy and bring to a boil.
- Return shredded pork to pot,
- Add enchilada sauce.
- Adjust salt to taste.
- Bring to a boil, reduce heat and simmer covered for 30 minutes.
- Garnish with cabbage, cilantro, onions, radishes, toastadas, and fresh squeezed lime juice.
- Enjoy!
Nutrition Facts : Calories 566.6, Fat 33, SaturatedFat 11, Cholesterol 120.8, Sodium 1711.2, Carbohydrate 30.8, Fiber 5.4, Sugar 4.1, Protein 33.6
PORK AND HOMINY STEW
This pork hominy stew, also known as pozole, is a delicious southwestern delicacy. I moved it to the slow cooker so it can simmer away on its own. The rich, brothy soup is delicious, much like a tamale in a bowl. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a small saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly. Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth. , Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, kosher salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 257 calories, Fat 10g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 1005mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 22g protein.
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.
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POZOLE ROJO (MEXICAN STEW WITH PORK AND HOMINY)
From littleferrarokitchen.com
5/5 (2)Category Main CourseCuisine MexicanTotal Time 3 hrs 20 mins
- In a large soup pot, add pork, 1 onion cut in quarters, 1 garlic bulb cut in half, 3 bay leaves, salt and pepper. Cover everything with water and allow to simmer for 2 hours. As water begins to evaporate, add hot water to keep the broth at the same amount.
- While stock is cooking, make the chile sauce. Cut open your dried chile's and remove all the seeds and stems. Soak the chiles in water for at least 30 minutes to soften.
- When chiles are soft, add them to your blender (or food processor) as well as 1 onion (roughly chopped), 6 garlic cloves, few sprigs of fresh oregano, drizzle of olive oil and about 1/2 cup of the chile water (from soaking). You may need more depending on consistency. Blend everything together until it is all pureed.
- When stock is done and pork is cooked through, remove pork to cutting board and shred or cut into bite size pieces. Discard stocks onion, garlic and bay. Then add the pureed chile sauce to pork stock and store through. Add hominy and cubed pork. Taste for seasoning.
POZOLE (PORK AND HOMINY STEW) | HOW TO FEED A LOON
From howtofeedaloon.com
5/5 (2)Total Time 16 hrsCategory Soup or StewCalories 362 per serving
- Place pork, 1 onion (quartered) and 6 garlic cloves in a large stock pan and fill with water to cover, about 4 to 6 quarts.
- Bring to a boil, then lower the heat and simmer for 2 and half hours, skimming the impurities off the top as they accumulate. If necessary, add more hot water to keep the pork submerged.
- Remove the pork from the broth and trim off any excess fat. Discard the bones, onion and garlic. Strain the stock into a large pot. Set aside.
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