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Old 01-12-2013, 04:29 PM   #1
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Pozole Rojo

Pozole Rojo

INGREDIENTS
1 bunch mint (1 oz)
1 bunch cilantro (1 oz)
4 lbs. country-style pork ribs (not lean)
10 cups water
26 garlic cloves (about 1 1/2 heads), peeled, divided
1 (1/2-lb) white onion, quartered, plus 1/2 cup, chopped
1 teaspoon dried oregano (preferably Mexican)
5 whole black peppercorns
2 ounces dried guajillo or New Mexico chiles (6 to 9), wiped clean
1 1/2 ounces dried ancho chiles (2 to 4), wiped clean
1 whole clove
2 tablespoons vegetable oil
3 (15-oz) cans hominy, rinsed and drained

INSTRUCTIONS
1. Tie together mint and cilantro with kitchen string.

2. Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours. Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro. Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.

3. Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.

4. Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.

5. Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.

6. Add chile paste and hominy and simmer 5 minutes. Season with salt.
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Old 01-12-2013, 04:33 PM   #2
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C&P, this sounds fantastic, thanks.40! I love Posolé.
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Old 01-12-2013, 05:48 PM   #3
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Are you going to take a picture when it's done/while it's cooking?
I've never seen this before... or even heard of it... It looks like something I'd like to try... depending, lol.
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Old 01-12-2013, 05:52 PM   #4
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I was just about to ask for this recipe after you mentioned it in the dinner thread - thanks In item 6, should it say to add chile paste and hominy to the pot?
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Old 01-12-2013, 06:15 PM   #5
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Yes add the chili paste and the hominy to the pot.

Picture coming up....

.40
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Old 01-12-2013, 06:18 PM   #6
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Here you go....
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Old 01-12-2013, 06:25 PM   #7
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Quote:
Originally Posted by forty_caliber View Post
Here you go....
I love it
This is going to be good
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Old 01-12-2013, 06:25 PM   #8
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...but it's not "rojo".
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Old 01-12-2013, 06:30 PM   #9
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It's a little rojo when you stir it. I didn't put in all of the chili paste that I made earlier...it gets pretty potent.

.40
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Old 01-12-2013, 06:49 PM   #10
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Thanks, I made a posole once and didn't like it. I guess it's time to try again.
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chilies, hominy, pork, recipe

Pozole Rojo Pozole Rojo INGREDIENTS 1 bunch mint (1 oz) 1 bunch cilantro (1 oz) 4 lbs. country-style pork ribs (not lean) 10 cups water 26 garlic cloves (about 1 1/2 heads), peeled, divided 1 (1/2-lb) white onion, quartered, plus 1/2 cup, chopped 1 teaspoon dried oregano (preferably Mexican) 5 whole black peppercorns 2 ounces dried guajillo or New Mexico chiles (6 to 9), wiped clean 1 1/2 ounces dried ancho chiles (2 to 4), wiped clean 1 whole clove 2 tablespoons vegetable oil 3 (15-oz) cans hominy, rinsed and drained INSTRUCTIONS 1. Tie together mint and cilantro with kitchen string. 2. Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours. Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro. Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth. 3. Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes. 4. Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes. 5. Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes. 6. Add chile paste and hominy and simmer 5 minutes. Season with salt. 3 stars 1 reviews
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