Homemade Red Pozole
I had a craving for some Red Pozole, it was an itch that desperately needed scratching, and canned Pozole wasn't going to cut it.
Cut 3lbs of pork butt into 1" - 1-1/2" cubes and trim the fat.
Brown well in a skillet, lots of color and crunchy edges to build flavor.
In a large stock pot add 8 cups of vegetable stock, 8 cups of chicken stock and 8 cups of water.
Bring it to a fast simmer and add the pork, bring to a boil then lower to a fast simmer.
Let this simmer, stirring occasionally, for about two hours until the pork is tender.
When pork is tender shred it, I use a wooden spoon to mash it against the side of the pot breaking it apart.
(https://i.imgur.com/68MRyX6h.jpg)
Mince a large white onion and 10 cloves of garlic, saute in the pan used for the pork.
Half goes in the pot, and half goes in the blender for the chile sauce.
While the pork is cooking, make your chile sauce.
I used Guajillo, Ancho and Chipotle dried chile pods.
Stem, seed and de-vein, lightly toast and the soak in hot water.
You can use the soak water if it's not bitter in the blender, otherwise use the broth you're cooking.
Place onions and garlic in blender, add the chiles and 3 cups of liquid and blend till smooth.
Add some oil into the pan the pork and onions cooked in, add the chile sauce and slow simmer.
Taste to see how spicy it may be and if it needs spicing for flavor.
Add salt, sugar, cumin and Mexican oregano to taste.
(https://i.imgur.com/DptBFuah.jpg)
Drain and rinse two 25oz cans of White Hominy.
Add to pot after pork is tender and shredded.
Add chile sauce to pot, use a sieve and/or cheesecloth to strain the sauce.
Taste the sauce for spiciness, add as much sauce as you desire for color, flavor and heat.
It's also time for herbs and spices, cumin, Mexican oregano, epazote and both ground clove and ground coriander.
I usually end up adding salt one teaspoon at a time until the flavors "POP!"
Let simmer for 1/2 an hour.
Serve with any of the following, shredded lettuce or cabbage, thinly sliced onion / red onion, tortilla chips, cilantro, limes and slices of radish.
(https://i.imgur.com/t1NCsW0h.jpg)
(https://i.imgur.com/VBgNOXlh.jpg)
Muchas gracias por compartir
Receta más excelente!
Muy bueno y delicioso !
in other woids That is some DAMN GOOOD EATS RIGHT THERE !
I would add some Paprika, Cilantro,Jalapenos,Ground Coriander and more Ojo,and Cebolla> But I like Spicy .
Thank you .
We need a good Pork Chop Ranchero Receta, Caldo Pescado (I have a good one ) Caldo Basic ...........
Quote from: Wompus Cat on August 28, 2022, 08:09:41 PMMuchas gracias por compartir
Receta más excelente!
Muy bueno y delicioso !
in other woids That is some DAMN GOOOD EATS RIGHT THERE !
I would add some Paprika, Cilantro,Jalapenos,Ground Coriander and more Ojo,and Cebolla> But I like Spicy .
Thank you .
We need a good Pork Chop Ranchero Receta, Caldo Pescado (I have a good one ) Caldo Basic ...........
Thanks, appreciate the compliment.
No paprika for my Pozole, I rely on good chiles
I neglected to include a few spices in the recipe, in the broth was Mexican oregano, epazote, cumin, ground clove and ground coriander. There was plenty of onion and garlic in there too.
What is Ojo (eye)? Do you mean Hojo Santa?
Garnishes included plenty cilantro, I prefer it on the side rather than cooked in.
I would love any recipes you'd like to share, feel free to spam my PMs.
What is Ojo (eye)? Do you mean Hojo Santa?
DOHHH ! AJO (GARLIC)
Ah gotcha, there was 10 large cloves in there between the broth and chile sauce.
They were sauteed with the onions and then divided between the two.
This is giving me ideas.
Good to see you posting again Chile
Another great recipe as usual !!
Ted
That sounds delicious, but it ain't how grandma taught me. I've always done it all at once. Start your chiles (I really like Santa Fe's in this) in the pot, when they are soft add the browned pork (never thought of shredding it,) onions, garlic, my aunt throws celery in there which can be nice. When the pork is tender add the corn, when the corn is tender eat.
Takes most of the day and is worth every minute. I can't eat the corn anymore, its a ketosis thing.
The Man
Dang amigo Chile, you really have the good hand for mexican food.
the only thing your pozole is missing is the "Pata de puerco" daaanm !! its my favorite part of the pozole, for some guys eating Pata de puerco (pork hands) might make this plate as exotic but you're missing a really delicattessen part.
next time ask to your Butcher "espinazo de puerco" which is the pork spine in pieces, you will cook it along the pork butt but the bones of the spine will give the broth a better flavor and it also have some juice and full of flavor meat along and between the spine bones, pretty sure you already tried it.
Quote from: steelfish on September 06, 2022, 03:33:00 PMDang amigo Chile, you really have the good hand for mexican food.
the only thing your pozole is missing is the "Pata de puerco" daaanm !! its my favorite part of the pozole, for some guys eating Pata de puerco (pork hands) might make this plate as exotic but you're missing a really delicattessen part.
next time ask to your Butcher "espinazo de puerco" which is the pork spine in pieces, you will cook it along the pork butt but the bones of the spine will give the broth a better flavor and it also have some juice and full of flavor meat along and between the spine bones, pretty sure you already tried it.
Tasty.....
Here in in California/USA ,restaurants don't usually put the pork foot in the pozole. I have always suspected that some places size you up to determine if you are up to the task. I am going to start asking and see if my luck changes.
There is a Vietnamese soup that is not exactly similar but sort of fills the same lane: Bún bò Huế. Get it in a restaurant, and it is almost always boneless, but if somebody's grandma is making the homemade real thing, you get a bowl of spicy red broth with some pigs feet/knuckles and oxtail on the bone. World of difference.
-J
Quote from: jurelometer on September 06, 2022, 05:06:29 PMHere in in California/USA ,restaurants don't usually put the pork foot in the pozole. I have always suspected that some places size you up to determine if you are up to the task. I am going to start asking and see if my luck changes.
if you go to a real Mex restaurant in California chances are they have the pork feet saved for them LOL, so if you ask them surely they will serve you some with your pozole.
around 8 years ago I traveled for two years in a row one week per month to Denver, Co. and after some time I missed badly real Mexican food, so on weekends we (my co-worker and myself) searched on the "mexican" neighborhoods for mom & pop Mex restaurants, that was a nice move, pozole, menudo and many other traditional mex food were almost or equal as good as eating in Mex and yes, as soon we enter the place we started to speak in spanish the the waiter and ordered our pozole with "Pata" and "espinazo" and they delivered it like that.
Chili where you been? I've been missing your recipes. What a way to come back! Bill
Thanks guys.
Here and there guys, and over there too.
Been down and out a bit too after a nasty shoulder surgery.
7 month recovery so far.
Quote from: steelfish on September 06, 2022, 03:33:00 PMDang amigo Chile, you really have the good hand for mexican food.
the only thing your pozole is missing is the "Pata de puerco" daaanm !! its my favorite part of the pozole, for some guys eating Pata de puerco (pork hands) might make this plate as exotic but you're missing a really delicattessen part.
next time ask to your Butcher "espinazo de puerco" which is the pork spine in pieces, you will cook it along the pork butt but the bones of the spine will give the broth a better flavor and it also have some juice and full of flavor meat along and between the spine bones, pretty sure you already tried it.
Yes'sir, been there, ate that... Yum!
Trotters, pigs feet, hocks, neck bones, spine and all of'em, they add so much flavor.
It's all that collagen and bone marrow, the stuff that broths, stocks and consomme get all their rich deliciousness from.
I've two good meat shops near me, one righteous Mexican carniceria and one Redneck butcher shop.
Both either have it or will get it upon request.
But on that day I was working with what I had, and that pork was what I didn't use for the carnitas.
Quote from: ChileRelleno on September 11, 2022, 06:22:51 AMYes'sir, been there, ate that... Yum!
Trotters, pigs feet, hocks, neck bones, spine and all of'em, they add so much flavor.
It's all that collagen and bone marrow, the stuff that broths, stocks and consomme get all their rich deliciousness from.
Im not surprised you know what a complete pozole dish is all about.
BTW, by coincidence my wife made pozole yesterday and she only used Spine and pigs feet (dang, Im salivating again)
cabagge, onion and bit of fresh jalapeño all veggies are fine cut
@steelfish
Oh man, you've me salivating hard!
Time for a 3am snack.