Pozole Rojo
Melt-in-your-mouth tender Mexican pork stew
This is melt-in-your-mouth tender pork that is perfect in either winter or summer. When I have kids coming home or a lot of people around, this is nice because I can keep dishing it out as they show up. The fried corn tortillas are a step you don’t want to miss. Frying them in long skinny strips is so easy, and they are crunchy, tasty and lovely sitting on top of the pozole.
Ingredients
1 large garlic head
4 lb. country-style pork ribs (not lean)
12 cups cold water
4 cups low salt chicken broth
1 teaspoon dried oregano (preferably Mexican), crumbled
6 dried New Mexico or guajillo red chiles (2 ounces)
1 1/2 cup boiling hot water
1 cup coarsely chopped white onion
1 tablespoon salt
4 15-ounce cans white hominy drained and rinsed
Accompaniments
1/4 avocado per serving
6 corn tortillas cut into 1/2 inch thick strips
thinly sliced cabbage: a few sprigs per serving
1 fresh lime per serving
2 teaspoon chopped onion per serving
dried red chili flakes
fresh cilantro leaves
Instructions
Peel garlic and reserve 2 whole cloves, then slice remaining cloves. Combine sliced garlic, pork, cold water and broth in a 7-to-8-quart heavy pot and bring to a boil, skimming froth. Add oregano, then reduce heat and simmer, uncovered, skimming occasionally, until pork is very tender, about 1 1/2 hours.
Meanwhile, discard stems from chilies (do not seed), then soak in boiling-hot water (1 1/2 cups) in a bowl, turning occasionally until softened, about 30 minutes (do not drain). Puree chilies with their soaking water, onion, 2 teaspoons salt, and reserved garlic cloves in a blender until smooth, about 1 minute.
Transfer pork with tongs to a large bowl, reserving broth in pot. Shred pork and discard bones. Return the pork to broth, then add hominy, chile puree, and remaining teaspoon salt and simmer uncovered, skimming froth and stirring occasionally, 30 minutes. Season with salt.
Fry tortilla slices in 1/2-inch of oil in a small skillet until golden brown and crisp. Transfer to paper towels to drain.
Serve in shallow bowls. Squeeze a wedge of lime over each bowl just before serving. Then add accompaniments to taste: fried tortilla strips, chunks of fresh avocado, shredded cabbage, chopped white onion, dried hot red pepper flakes, a wedge of lime and cilantro leaves.