Pozole: The Mexican Soup With One Make-or-Break Ingredient
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Pozole Rojo Recipe:
3 lb bone-in pork shoulder in 1-inch cubes (toss any cubes that are 100% fat)
2-3 cups red chile sauce (This is a whole batch if you start with 4oz dried chiles)
110 oz Juanita's Mexican-style hominy
1. Sear salted meat in large pot, then cover with 1inch of water
2. While water heats, season it with 1tsp kosher salt and 1Tbsp Better than Bouillon per quart
3. Pour red chile sauce into hot water and simmer on low heat until tender (2-3 hours)
4. Add a drained and rinsed can of hominy to the pot and let it simmer for 30-60 minutes.
5. Taste it! Is it salty enough? Is it spicy enough? Does it need more chile sauce?
6. Serve in bowls with lots of broth and garnish with cabbage, radish, cilantro, lime, avocado, and/or onions. A toasted bolillo roll on the side is also nice.
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0:00 - There are no shortcuts for this recipe
1:15 - Braise the pork
3:38 - Add the hominy
5:24 - Serve and garnish
Rick Martínez's Pozole Rojo Stew | Introduction to Mexican Cooking | Food Network
Rick makes his favorite Mexican pozole rojo stew and reveals a foolproof method of toasting peppers to perfection!
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Pozole Rojo
RECIPE COURTESY OF RICK MARTINEZ
Level: Intermediate
Total: 3 hr 30 min
Active: 1 hr
Yield: 8 servings
Ingredients
1 ounce ancho chiles (2 to 3), stemmed and seeded
1 ounce guajillo chiles (3 to 4), stemmed and seeded
1 ounce pasilla chiles (3 to 4), stemmed and seeded
1 morita chile, stemmed
Four 15-ounce cans white or golden hominy, rinsed and drained
2 tablespoons vegetable oil
3 pounds boneless pork shoulder
16 cloves garlic (about 1 1/2 heads), peeled and lightly crushed
1 large white onion, chopped
Kosher salt
2 teaspoons dried Mexican oregano, plus more for serving
1/4 teaspoon whole black peppercorns
1 whole clove
1 small bunch cilantro (1 ounce)
1 small bunch mint (1 ounce)
2 large bay leaves
Directions
Diced avocado, crema, crumbled queso fresco, thinly sliced green cabbage, chopped white onion, sliced radishes, fried tortilla strips, dried chile de arbol and lime wedges, for serving
Position a rack in the center of the oven and preheat to 350 degrees F.
Arrange the ancho, guajillo, pasilla and morita chiles on a rimmed baking sheet in an even layer and toast until beginning to brown (being careful not to char) and very fragrant and smells like toasted nuts, about 5 minutes. Let cool on the baking sheet.
Increase the oven to 450 degrees F. Spread the hominy in an even layer on a foil-lined rimmed baking sheet and roast, tossing once, until lightly toasted, very fragrant and just beginning to brown on the edges of the baking sheet, 15 to 20 minutes.
Meanwhile, heat the oil in a large Dutch oven or large heavy pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on the two largest sides, 10 to 12 minutes. Transfer to a large plate.
Add the garlic, onions and 6 1/2 teaspoons salt to the same pot. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Add the toasted chiles, oregano, peppercorns, clove and 10 cups water to the pot and bring to a boil. Nestle the pork into the pot; the liquid should come halfway up the sides of the pork. Arrange the cilantro, mint and bay leaves around the pork. Cover, reduce to low and cook until the pork is very tender and shreds easily, 2 to 2 1/2 hours.
Remove and discard the cilantro, mint and bay leaves. Transfer the pork to a large plate. When cool enough to handle, shred the pork into large pieces. Loosely cover with plastic wrap.
Working in batches, puree the cooking broth and aromatics in a blender until completely smooth and no large pieces of chile remain. Season to taste.
Wipe the pot clean. Add the chile puree and toasted hominy and simmer over medium heat, uncovered, until the flavors meld, the broth is rich and the hominy has plumped up and is tender, about 20 minutes.
Stir the reserved pork into the pozole and cook until heated through, about 5 minutes.
Divide the pozole among bowls. Top with desired toppings and a squeeze of lime.
The pozole can be made up to 3 days ahead. Let cool; cover and chill.
Cook’s Note
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
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#RickMartínez #PozoleRojoStew #IntroductionToMexicanCooking #FoodNetwork
Rick Martínez's Pozole Rojo Stew | Introduction to Mexican Cooking | Food Network
How to make POZOLE ROJO , The Best Step BY Step Recipe +| Secret TIPS | Pozole ROJO
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Pozole verde recipe-
Happy Cooking!! ????
Pozole rojo ingredients
2 whole chickens
1 1/2 gallons of water
1 to 2 large cans of hominy ( taste best with 2)
4 to 5 Tbsp salt or chicken bouillon (adjust to taste)
20 bay leaves
2 to 3 Tbsp of Mexican oregano
2 onions
2 garlic bulbs
1 sprig of rosemary (optional) or 1/2 Tsp and cook throughout : )
30 guajillo chiles
Instant corn masa (maseca) + pozole broth combine until smooth
Toppings- shredded cabbage or iceberg lettuce, onion, cilantro, red radishes, lime, and spice of choice
Side- tostadas with Mexican table cream w/ black pepper or you can use half & half with a little salt and pepper
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Traditional Pozole Rojo recipe-
Pozole instant pot recipe
How to make easy flour tortillas recipe-
Salsa roja recipe-
Mole from scratch recipe -
Easy Breakfast Burrito (egg, bacon, potato, and more) Recipe-
Tips‼️
Have a lot of fun when making this recipe ????
Make all recipes comfortable for your home
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CHORIZO RECIPE-
Refried beans recipe-
chicken, rice, and potatoes casserole-
Mexican Chicken and rice casserole w/ creamy chili sauce
Carne asada marinade-
Easy Salsa roja recipe-
#pozole #pozolerojo #mexicanfoodrecipes #breakfast #lunch #dinner #cooking
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Authentic Red Pork Pozole Recipe
Traditional red pork pozole stew is made with pork, hominy, and a variety of peppers and spices.
Ingredients:
7-8 Lbs of Bone-in Pork Shoulder or Pork Butt
4-5 Quarts of Water
2 Tbsp Salt
1 Large White Onion (divided)
1 Head of Garlic (divided)
20 Chile Guajillos
2 Chile Anchos
6-8 Chiles de Arbol for Spice
2 Tbsp Mexican Oregano
1 1/2 Tbsp Ground Cumin
3-4 Tbsp Chicken Bouillon
6 Lbs or Hominy (One Large Can)
Topping Suggestions:
Shredded Cabbage, Onion, Radishes, Fresh Lime Juice
Oregano, Chili Flakes
Looking for more recipes? Click on the links below.
Soups, Caldos, & Stews
Main Dish Recipes
Rick Makes Pozole Verde (Mexican Stew) | From the Test Kitchen | Bon Appétit
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pozole verde with chicken, a Mexican stew that features pozole corn. We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.