Authentic Pozole Rojo is a traditional Mexican pozole with hominy and red chiles.
In a large pot bring 5 quarts water to boil.
Destem chiles. In a pan, heat chiles on medium high heat for a few minutes, until they begin to soften. Be careful not to burn.
While chiles heat, bring medium pot with 3 cups water to simmer. Once chiles are softened in the pan, add them to the pot of hot water and cover. Allow to soak in hot water for 15 to 20 minutes.
Heat oil in a pan on medium high heat. Add pork to pan in batches, careful not to crowd the pan. Sprinkle with salt to taste. As meat browns, add chopped garlic and cook together until meat is cooked through.
Once meat has browned, transfer it to a pot of boiling water. Scrape all bits from the pan into the water including garlic. Add rinsed hominy to pot along with bay leaves, cumin and oregano. Add a tbsp of salt and bring to a simmer, reduce heat and cook for 15 minutes.
Prepare red sauce by pureeing chiles in a blender with 2 1/2 cups of their soaking water. Add salt and the 4 whole cloves of garlic. Once pureed, strain through into pot with meat and hominy. Return to a simmer, add salt, partially cover.
Cook on low for 2 to 3 hours.
Assemble garnishes in separate bowls. Serve stew hot and allow guests to choose their toppings. Serve with air fried Sonora Tortillas as tostada shells.
Ingredients
Directions
In a large pot bring 5 quarts water to boil.
Destem chiles. In a pan, heat chiles on medium high heat for a few minutes, until they begin to soften. Be careful not to burn.
While chiles heat, bring medium pot with 3 cups water to simmer. Once chiles are softened in the pan, add them to the pot of hot water and cover. Allow to soak in hot water for 15 to 20 minutes.
Heat oil in a pan on medium high heat. Add pork to pan in batches, careful not to crowd the pan. Sprinkle with salt to taste. As meat browns, add chopped garlic and cook together until meat is cooked through.
Once meat has browned, transfer it to a pot of boiling water. Scrape all bits from the pan into the water including garlic. Add rinsed hominy to pot along with bay leaves, cumin and oregano. Add a tbsp of salt and bring to a simmer, reduce heat and cook for 15 minutes.
Prepare red sauce by pureeing chiles in a blender with 2 1/2 cups of their soaking water. Add salt and the 4 whole cloves of garlic. Once pureed, strain through into pot with meat and hominy. Return to a simmer, add salt, partially cover.
Cook on low for 2 to 3 hours.
Assemble garnishes in separate bowls. Serve stew hot and allow guests to choose their toppings. Serve with air fried Sonora Tortillas as tostada shells.
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