Red Chile Pork Pozole
- 3 1/2 pounds pork butt shoulder or boneless country ribs
- 1 white onion quartered
- 1 head of garlic whole bulb
- 8-9 large chile guajillo if you can't find guajillo, use California or ancho
- 3 14 oz. cans Mexican style Hominy (maiz pozolero). I like alot of hominy, so I always add extra.
- 1 TBS Mexican oregano
- 2 Tsp Crushed chile de arbol or chile piquin or to taste
- Salt to taste
- Traditionally you would also add 1 or two trotters, pig's feet to cook with the pork. I did not add them this time.
- Shredded green cabbage or lettuce
- sliced radishes
- Lemon or lime wedges
- diced white onion
- chopped cilantro optional
- Red pepper flakes arbol, piquin or even some fresh chile serrano...or both!
- Dried Mexican oregano
- Remove the stems and seeds from the dried chile peppers, transfer to a sauce pan, cover with water and cook at a low boil for 15 minutes. Drain the water, transfer peppers to blender, add 1 cup of water and 1 1/2 tsps. of salt, blend until smooth, strain through wire mesh strainer and set aside. Note: If you feel comfortable toasting the dried chiles on a preheated comal(griddle), toast them for 20-30 seconds per side before softening them in water.
- If you are adding the pig's feet, cook them first for 1 hour and then add the pork with onion, garlic and salt to taste.
- Slice the pork into 1 1/2 to 2 inch pieces and transfer to a large pot. Cover w/ water(about 12 cups), add the quartered onion, whole bulb of garlic and about 1 tablespoon of kosher salt. Bring to a boil, lower the heat, cover partially and cook for a good 2 1/2 to 3 hours, skimming the top. When pork is really tender and pulls apart easily, it's ready.
- Using a slotted spoon, remove the garlic and onion from the stock. Return heat to medium. Add the 2 cans of drained hominy, 2 full teaspoons of Mexican oregano(crushed),crushed chile de arbol, 1 cup of water, and the red chile puree. Stir well to combine. Bring to a boil, taste for salt. Cook for another 45 minutes.
- If you have time to let the pozole' cook for a longer period of time, then do so. I think it always taste better, the longer it cooks.
- Some of the traditional garnishes for Pozole are lettuce or cabbage(shredded),sliced radishes, diced white onion, oregano, crushed chile piquin and lemon or lime. Sometimes I like to add cilantro and minced chile serrano to mine.
Tips~Although I do really like the Juanita’s brand of hominy, I can only get it online. I discovered the the Busch brand also sells a Mexican-style hominy labeled “maiz pozolero”. it is sold in most Walmart stores. Go to the end of the blog post to watch the video and see how I used and cooked my own maiz for pozole.