Pozole de Puerco Rojo/ Red Pork Pozole

I know it`s a little early to be gearing up for Mexican Independence Day (September 16th) but it`s never too early or late to enjoy a classic traditional Mexican dish, especially when we`re talking Pozole de Puerco Rojo/ Red Pork Pozole. Are you familiar with Pozole? If you`re not you need to be… and soon!! Pozole (which translates to hominy) has many variations. All variations include a base of cooked hominy in broth. The three main types of pozole are blanco/white, verde/green and rojo/red.
White Pozole is the preparation without any additional green or red sauce. Green Pozole adds a rich sauce based on green ingredients, possibly including tomatillos, cilantro, jalapeños or serranos. Take a look at my Crazy Easy Crazy Good Chicken Pozole Verde. Red Pozole is made without the green sauce, instead adding a red sauce made from one or more dried chiles, such as guajillo, ancho, morita or chipotle. This is my version & it`s a full on party of tastes & textures for your senses. I could swim in the stuff not to mention eat it everyday if I didn`t suffer from such a bad case of FADD or food attention deficit disorder. This soup/stew is crazy easy to make with pretty basic ingredients but the end result is nothing less than PHENOMINAL!! In addition this is the perfect meal for entertaining or feeding a large group. It can be made ahead of time & just heated up when it`s time to serve. It`s actually better this way as the flavors get some more time to mix & meld.
Here`s what you`ll need for your Pozole de Puerco Rojo/ Red Pork Pozole:
Serves 6-8
For the Soup
Pork Shank- 2-3 lbs cut across the bone
Hominy- 2 25oz cans drained & rinsed
Garlic- 6-8 cloves peeled
White Onion- 1 roughly chopped
Bay Leaves- 4
Water- 3 Quarts
Salt to taste
For the Red Chile Sauce
Dried Guajillo Peppers- 4 seeds removed
Dried Ancho Peppers- 4 seeds removed
Dried Chipotle Peppers- 2 seeds removed
Dried Morita Peppers- 4 seeds removed
Garlic- 6 cloves peeled
White Onion- 1 chopped
Dried Oregano (preferably Mexican)- 1 teaspoon
Canola or Vegetable Oil- 1-2 Tablespoons
To Garnish
Lettuce or Cabbage- 1 1/2 cups thinly sliced or chopped
White Onion- 1 cup diced
Radishes- 1/2 cup thinly sliced
Limes- quartered
Avocado- 2 diced
Dried Oregano
Ground Chile Pequin or other ground hot chili
Tostadas

The stars of todays show.In a large stock pot add the pork, a chopped onion, the garlic, bay leaves & water. Bring to a simmer, cover & cook for about 2 hours until the pork is super tender.Remove the meat & discard the bones & any excess sinewy fat. Chop or shred the pork.Drain the hominy & rinse well.Add the meat & hominy back to the broth & return to a simmer.While the pork is getting all nice & tender make the red chile sauce. Seed the dried peppers & remove the stems. I`m using guajillo, ancho, morita & chipotle peppers but mix & match or use what you like or have.Add enough hot water to cover the peppers & let sit about 20 minutes or until soft.To the jar of a blender cup add the chile`s with the reserved soaking water, 1 chopped onion, the garlic cloves, oregano & a pinch of salt.Give it a spin until the mixture is fairly smooth.Heat a skillet with 1-2 tablespoons of canola or vegetable oil over medium heat. Add in the red chile sauce, stir & bring it to a simmer. Reduce heat to low & cook about 20 minutes stirring occasionally.Add the chile sauce to your pozole pouring it through a fine mesh strainer.Use the back of a spoon to help push the sauce through. Discard the left over solids.Give your Pozole de Puerco Rojo/ Red Pork Pozole a stir, taste & adjust the seasoning as needed & you`re ready to go. Set out bowls & let your family & friends garnish to their hearts content.

Pozole de Puerco Rojo/ Red Pork Pozole

Enjoy your Pozole de Puerco Rojo/ Red Pork Pozole!!

Read the original on: Chile and Salt