Chief Longwind Of The North
Certified/Certifiable
Ok. I couldn't resist. I have made a classic Pozole Rojo. It will be served with shredded cabbage, and avocado slices on top of the bowls full of soup. Though they aren't shown in the pictures, oregano, and ground cumin were added to the soup.
Ingredients:
6 arbol dried chilies, stems removed
2 poblano chilies, fresh (didn't have guajillo chilies)
2 shallots, peeled and minced
4 cloves garlic, minced
2 - 12 oz. cans yellow hominy, rinsed, and drained
1/4 tsp. dried oregano
2 tsp. dried cumin
2 lbs. pork steak with bones
3 tsp. salt
6 cups water
Place chilies in a bowl of water for 15 minutes. While they are soaking, cut the meat from the bones, and into half inch cubes. Trim off excess fat. Place fat into a Dutch oven, and cook over medium heat to render out the fat. Place the chilies into a dry cast iron pan and heat until fragrant. Add 1 cup of cold water to the chilies and let simmer until softened (6 to 10 minutes). Pour chilies, and cooking water into a high speed blender. Blend until a homogenized red sauce (rojo) is formed. Add shallots, garlic, and herbs to the Dutch oven. Sauté until the shallots are tender. Pour the red sauce into the Dutch oven along with 5 cups of water. Bring to a boil, and reduce heat to simmer. Pour a scant tbs. of cooking oil into the cast iron pan. Heat on medium until fragrant. Add the meat cubes, taking care not to crowd the pan. I browned my pork in three batches. Season each batch with 1/4 tsp. salt. Stir every 2 to 3 minutes until all sides are browned. Transfer to the Dutch oven. Simmer soup for two hours with the lid slightly off to let the liquid reduce. When the time is up, add the 20220419_151421.jpg remaining salt, stir and taste. Correct the seasoning to taste. Add the hominy and cook another ten minutes. Serve hot with slices of fresh, Haas avocado, sliced radishes, and shredded purple cabbage to go on top.
This turned out very tasty, if a bit spicy for my youngest grandson. And there is nothing in it that is off limits in my renal diet, woohoo!
Seeeeya; Chief Longwind of the North
Ingredients:
6 arbol dried chilies, stems removed
2 poblano chilies, fresh (didn't have guajillo chilies)
2 shallots, peeled and minced
4 cloves garlic, minced
2 - 12 oz. cans yellow hominy, rinsed, and drained
1/4 tsp. dried oregano
2 tsp. dried cumin
2 lbs. pork steak with bones
3 tsp. salt
6 cups water
Place chilies in a bowl of water for 15 minutes. While they are soaking, cut the meat from the bones, and into half inch cubes. Trim off excess fat. Place fat into a Dutch oven, and cook over medium heat to render out the fat. Place the chilies into a dry cast iron pan and heat until fragrant. Add 1 cup of cold water to the chilies and let simmer until softened (6 to 10 minutes). Pour chilies, and cooking water into a high speed blender. Blend until a homogenized red sauce (rojo) is formed. Add shallots, garlic, and herbs to the Dutch oven. Sauté until the shallots are tender. Pour the red sauce into the Dutch oven along with 5 cups of water. Bring to a boil, and reduce heat to simmer. Pour a scant tbs. of cooking oil into the cast iron pan. Heat on medium until fragrant. Add the meat cubes, taking care not to crowd the pan. I browned my pork in three batches. Season each batch with 1/4 tsp. salt. Stir every 2 to 3 minutes until all sides are browned. Transfer to the Dutch oven. Simmer soup for two hours with the lid slightly off to let the liquid reduce. When the time is up, add the 20220419_151421.jpg remaining salt, stir and taste. Correct the seasoning to taste. Add the hominy and cook another ten minutes. Serve hot with slices of fresh, Haas avocado, sliced radishes, and shredded purple cabbage to go on top.
This turned out very tasty, if a bit spicy for my youngest grandson. And there is nothing in it that is off limits in my renal diet, woohoo!
Seeeeya; Chief Longwind of the North
