Ingredients: |
Ingredients: 6 large guajillo chiles, stemmed and seeded
2 large ancho chiles, stemmed and seeded
2 chipotle chiles, stemmed
4 15.5-oz cans white or golden hominy, rinsed
2 Tbsp. rendered lard or vegetable oil
3 lb. boneless pork shoulder
16 cloves garlic (about 2 heads), lightly crushed
1 white onion
Kosher salt
2 tsp. dried oregano
1 tsp. thyme leaves
1 tsp. black peppercorns
1 whole clove
1 star anise pod
2 large bay leaves
Options for serving::
Chicharrones, sliced avocado, crema, crumbled queso fresco, thinly sliced green cabbage, chopped white onion, sliced radishes, tortilla chips, lime wedges
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Directions: |
Directions:Preheat oven to 350°. On sheet pan, arrange chiles in even layer. Roast until chiles begin to brown (be careful not to char) and are very fragrant and smell almost like toasted nuts, about 5 minutes. Remove pan from oven and set aside to cool.
Increase oven temp to 450°. On foil-lined sheet pan, spread hominy in even layer. Roast, tossing once, until lightly toasted, very fragrant and just beginning to brown on edges, 15 to 20 minutes. Remove from oven and set aside until ready to use.
Meanwhile, heat lard in large heavy pot on medium-high. Add pork and cook, turning occasionally, until browned on 2 largest sides, 10 to 12 minutes. Transfer to large plate and set aside until ready to use.
In same pot on medium-high, cook garlic, onion and 6 ½ teaspoons salt, stirring occasionally, until onion is tender and begins to brown, 8 to 10 minutes.
Add toasted chiles, oregano, thyme, peppercorns, clove, star anise, bay leaves and 10 cups water to onion mixture and bring to a boil. Nestle pork into pot (liquid should come halfway up sides of pork; if it doesn’t, add more). Cover pot, reduce heat to low and simmer until pork is very tender and shreds easily, 2 to 2 ½ hours.
Transfer pork to large plate. Once cool enough to handle, shred pork into large pieces. Cover loosely with plastic wrap or foil and set aside until ready to serve.
Working in batches, transfer cooking liquid and aromatics from pot to blender and puree until smooth and no large pieces of chile remain.
Wipe pot clean. Return chile puree to pot and add toasted hominy. Bring to a simmer on medium and cook, uncovered, until flavors meld, broth is rich and hominy has plumped up and is tender, about 20 minutes. Stir reserved pork into pozole and cook to heat through, about 5 minutes.
Divide pozole among bowls. Top with desired toppings and squeeze of lime. |
This recipe for Pozale Roja is from