Courtesy of Familia Kitchen
This Pork Pozole Rojo was voted the winner of the Your Favorite Pozole Recipe Contest sponsored by Familia Kitchen…it’s a preview of what’s to come in the cover story about pozole in our November/December issue coming soon!
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 dried 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 all the sauce ingredients — 3 types of chiles, 2 types of seeds, garlic, oregano and salt — 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 dried oregano, sliced radishes, thinly sliced cabbage, and lime juice, to taste. Don’t forget the tostadas!
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