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Courtesy of Familia Kitchen
Nata’s “Legendary” Pork Pozole Rojo
Recipe by Isabel Reyes of Chicago; recipe and photo courtesy of Familia Kitchen
Makes 8 servings
The Pork:
6 lbs. pork backbone, cut in chunks
4 lbs. pork tenderloin, cut in chunks
Water, to cover the meat
2 large onions, whole
1 head garlic, whole
3 bay leaves
Salt, to taste
64 oz. hominy, washed
Place water in a large stockpot or Dutch oven and bring to a boil. Add both types of pork, garlic, onions, bay leaves and salt. Cook until the meat is tender — this should take about 2 hours, at least.
The Sauce:
8 guajillo chiles
1 ancho chile
1 mulato chile
5 T. sesame seeds, toasted
1 T. cumin seeds, toasted
4 cloves garlic
1 T. oregano, dried
Salt, to taste (remember the soup already has some!)
Open and devein the chiles. In a hot pan, toast the chiles on both sides for less than a minute. In a bowl, using a scoop or two of the liquid from the large pozole pot, soak the toasted chiles for about 5 minutes.
Toast the sesame and cumin seeds.
Scoop out both cooked onions from the soup.
Place the soaked chiles, both onions and the other sauce ingredients in a blender. Pulse for a minute or two, until mixed. Set aside.
To make the pozole: When the meat is tender, add the washed hominy and cook for 5 minutes. Add the contents from the blender and bring to a boil for 10 final minutes.
Serve the pozole in bowls. Garnish with the additional dried oregano, sliced radishes, thinly sliced cabbage, and lime juice, to taste. Don’t forget the tostadas!
Pozole con Mariscos: Seafood Pozole
Recipe from Karen Hursh Graber
(Reprinted from a past issue of el Restaurante)
Makes 10 servings
2 T. vegetable oil
½ c. chopped onion
½ head garlic, separated into cloves and thinly sliced
4 ancho chiles, stemmed and soaked in hot water until soft
4 cascabel or guajillo chiles, stemmed and soaked in hot water until soft
3 ½ qts. fish stock
1 t. dried marjoram
1 t. dried thyme
1 package refrigerated maiz para pozole or 2 32-oz. cans hominy
¾ lb. peeled fresh shrimp
¾ lb. chopped fresh clams
¾ lb. chopped cleaned octopus
1 lb. firm fleshed white fish, cut into cubes
Salt to taste
Lime wedges, to serve
Chopped onion, to serve
Shredded lettuce, to serve
Dried oregano, to serve
Fried tortilla strips, to serve
Heat the oil in a large stockpot. Add the onion, and sauté until soft. Add the garlic and continue cooking until fragrant but not browned. Place the onion, garlic, chiles, and 1 cup fish stock in a blender and puree until smooth.
Return the pureed mixture to the stockpot. Add the remaining stock, marjoram, thyme and hominy. Bring to a boil, lower heat and simmer for 10 minutes. (The pozole may be made ahead, cooled and refrigerated up to a day at this point.)
If pozole has been refrigerated, reheat and bring to a simmer. Add the shrimp, clams, octopus and fish, and simmer until they are tender. Do not overcook, as this will make them tough. Taste for salt.
Serve in deep bowls, accompanied by lime wedges, chopped onion, shredded lettuce, dried oregano and fried tortilla strips, for diners to add to taste.
Infused Fresno Chili Margarita Zero Proof Cocktail
Recipe courtesy of Trejo’s Spirits
Makes 1 cocktail
2 oz. Infused Zero Proof Tequila1 oz. lime juice1 oz. blood orange juice½ oz. agave syrupIce
Tajin, for rimming
Dehydrated lime wheel, for garnishThai chili pepper, for garnish
Combine the first 4 ingredients into a shaker with ice and shake. Rim glass with Tajin seasoning. Strain cocktail from shaker into glass over ice. Garnish with dehydrated lime wheel and Thai chili Pepper (optional).
For more great mocktail recipes, click here.
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