Pozole Rojo

Ingredients

  • 4 dried ancho chiles, stemmed and seeded*
  • 3 dried guajillo chiles, stemmed and seeded*
  • 2 cups boiling water
  • 2 1/2 pounds boneless pork shoulder, trimmed and cut in half
  • 3 teaspoons salt, divided (we used table salt)
  • 1 tablespoon vegetable oil
  • 2 medium onions, chopped (we used yellow onions)
  • 1 1/2 tablespoons minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons Mexican oregano
  • 4 cups chicken broth (we used Swanson 33% Less Sodium)
  • 2 cans (30 ounces each) white hominy, rinsed and drained (we used 4 (15.5 oz each) cans of Bush’s White Hominy)
  • Optional toppings: sliced radishes, lime wedges, sliced romaine lettuce, chopped onion (we used yellow onion), tortilla chips and/or diced avocado (we used everything but the tortilla chips)

Directions

  1. Take the chiles and place them in a medium-sized bowl, pouring the boiling water over them afterwards. Use a small plate or a bowl to weigh the chiles down and let them soak for at least 30 minutes.
  2. While the chiles are soaking, sprinkle 1 teaspoon of the salt all over the pork. Pour the oil into a large skillet (we used a large cast-iron skillet), setting the skillet over medium-high heat. Place the pork in the skillet, cooking it for 8 to 10 minutes or until the pork’s browned on all sides (took us about 3 minutes for each side to get browned). Place the pork in the slow cooker (we used a 6 qt. slow cooker).
  3. Take the same skillet you browned the pork in and place it over medium heat. Toss the onions in, cooking them for 6 minutes or until they’ve softened (6 minutes did the job for us). Add the following ingredients to the skillet, stirring for a minutes once they’re all in: garlic, cumin, oregano, and the remaining salt. Stir the broth in, bringing it to a simmer, making sure to scrape up any browned bits that are on the bottom of the skillet during that time. Once simmering, pour the broth and everything else that’s in the skillet over the pork.
  4. Add the softened chiles and it’s soaking liquid into either a food processor or a blender (we used a blender) and process the chiles until it’s a smooth mixture. Pour the chile mixture into a fine-mesh sieve that has a medium-sized bowl sitting under it. Using a spoon, press the chiles so that you get as much liquid as possible**. Throw away any solids and mix the liquid into the slow cooker.
  5. Put the lid on the slow cooker and let it cook on LOW for 5 hours. Take the lid off just long enough to stir in the hominy, putting the lid back on and letting the pozole cook for another hour. Turn the heat off and  let it sit for 10 to 15 minutes before skimming fat from the surface and throwing it away (we never removed any fat from the liquid). Take the pork out of the slow cooker and place it on a large cutting board where you can shred it using two forks. Pour the hominy mixture into a bowl and top it with the pork and any of the toppings you choose to use.

*We did remove the stems but as far as the seeds go, we shook out what seeds we could but didn’t care if there were seeds still left in the peppers.

**After processing the chiles and the soaking liquid, we just put the mixture straight into the slow cooker, skipping the part involving the sieve.

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This recipe takes a bit of work  but the flavor was absolutely worth it ! The tender pork was hard to stop eating while we were shredding it because it tasted that good to us ! The hominy is equally delicious though because it just absorbs all that flavor during that hour in the slow cooker. As far as the toppings go, we think a lot of them contributed flavor and texture but we could go without the avocado next time. We love avocado but other than maybe it cutting down on the little bit of saltiness that the pozole had and it adding color to the dish, it just didn’t make the dish better (didn’t make it worse either though). We’ve been meaning to make this dish for a while because it sounded really flavorful and now that we’ve finally made it, we know we were absolutely right !

This recipe came from Crock-Pot.

We weren’t paid in any form to mention Swanson, Bush’s or Crock-Pot.

Take care everybody !

4 thoughts on “Pozole Rojo

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