Monday, February 28, 2022

Pozole Rojo / Pork and Hominy Stew

4 dried chiles de arbol

4 or 5 dried ancho chiles

8 cloves garlic (3 smashed, 5 chopped)

3 lbs cubed pork butt (trim some of the excess fat)

2 teaspoons ground cumin

2 tablespoons vegetable oil

1 large onion, chopped

8 cups low-sodium chicken broth

1 bay leaf

1 large (6 lb 12 oz) can white hominy drained and rinsed


shredded cabbage

thinly sliced radishes

diced onion

diced avocado

quartered limes

crushed tortilla chips


Rub the pork with the cumin and 1/2 teaspoon salt; set aside. 

Break the stems off the dried chiles and shake out as many seeds as possible. Put chiles in a bowl and cover with boiling water; weigh down the chiles with another bowl or plate to keep them submerged and soak until soft, about 30 minutes. Transfer chiles and 1 1/2 cups of the soaking liquid to a blender. Add smashed garlic and blend until smooth. Strain through a fine mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.

Heat the oil in a dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes.  Add chopped garlic and cook 2 minutes. Remove onion and garlic,and set aside.  Increase heat to medium high, add pork, sear until lightly browned on all sides, about 5 minutes. Add onion and garlic back to the pot.

Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 3/4 cup to 1 cup  of the chile sauce (more or less to your liking). Bring to a low boil, then reduce to a simmer. Partially cover and cook, stirring occasionally, for about 3 hours.

Stir in the hominy and continue to simmer, uncovered, until pork starts to fall apart, about 1 more hour. Add salt to taste if needed. 

Serve with the assorted toppings and remaining chile sauce.

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