Pozole Rojo Pork Hominy Stew Recipe 445

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.

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.

Steps:

• 1. In a large bowl, mix cubed pork with the dry seasonings until evenly coated.
• 2. Heat oil in a large skillet.
• 3. In small batches, brown the pork in hot oil. Remove and set aside browned meat.
• 4. Sauté onions and chopped garlic in the remaining oil. Add more oil to the skillet if necessary.
• 5. Return the brown meat to the skillet and mix with the onions and garlic. Add both cans of drained hominy, and mix.
• 6. Next, pour the enchilada sauce then the broth over the meat mixture. Stir the ingredients and bring to a near boil.
• 7. Transfer the soup to a large pressure cooker. Cover and lock the pressure cooker according to the manufacturer directions.
• 8. Cook at 15 pounds of pressure for 8 minutes. Allow the pressure to come down naturally. If you do not have a pressure cooker, bring the ingredients to a boil then simmer until the meat is tender.
• 9. Serve the pozole with the following optional toppings: shredded cabbage, lime wedges, chopped onions, cilantro, shredded cheese, and fried corn tortilla strips. My family also enjoys topping it with our chipotle cream sauce (see my recipe).

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.