Freds Posole Rojo Recipes

AUTHENTIC MEXICAN RED POZOLE, POSOLE ROJO MEXICANO AUTENTICO

Steps:

• 1. Bring the corn to a boil then shut off and soak in this water all night. Next day Drain and Rinse. Measure about 10 quarts water into a very large pot such as a canning pot. If using Ranchgordo hominy you need not add any lime. If you have regular dried hominy add 5 tablespoons lime to the water and add the corn. Bring to a boil, partially cover pot and simmer gently over medium-low heat. Boil dried hominy for 4 hours. Add water as necessary to keep the water level more or less constant. Slower, longer cooking is the secret for making a delicious pozole. This is not a hurry up dish. Next shut off and let cool. When you are able to handle corn drain all the water and rinse your pozole several times with cool or cold water. Rub the grains aganist each other with your hands. You will see the hulls come off the grains easly. Wash and rinse several times until all the hulls have come off the grains. You will have to wash and rinse you hominy several times until all the hulls are off. You will be left with little puffs of white corn. This process takes at least a good 20 or 30 minutes. I have rinsed my hominy at least six to eight times; making sure the hulls are discarded and hominy is rinsed clean of the lime. Once rinsed drain all of the water out of the pot. Set cooked hominy aside. Note: You hominy still needs another hour of cooking time at this point.
• 2. Meanwhile while the corn is gently cooking, cook your meat. Cut your pork shoulder in 3 or 4 large pieces. Season meat with the salt, garlic powder and black pepper. Cut your pork loin in smaller pieces and season as well. Add pork bones and the pig feet optional. Next in a large pot heat the the canola oil add your pork meat a little at a time searing and browning on all sides. You are not cooking the meat only searing it. When the meat is all seared drain off as much oil as possible add the sliced onion and smashed garlic to the meat pot. Add 8 quarts cold water to the meat pot. Bring up to a boil; skim off any foam that may rise to surface. turn heat down, add an additional tablespoon of salt, cover and gently simmer the meats for about 2 1/2 hours. "Do not use any type of smoked ham bone or smoked pork product". Shut off the heat after 2 1/2 hours of cooking. The pork meat will not be done and should still need about one more hour of cooking time. Do not finish cooking the meat. Let pot cool down.
• 3. After meat has cooled down completely. Refrigerate overnight the next day with a large spoon remove and discard any congeled fat of the top of the meat and broth pot. Put the pot back on the stove over medium heat add the semi cooked hominy and begin to slow cook again over medium -low heat. Meat and hominy will need about one or two more hours of cooking time. Add more water if needed to the pot.
• 4. While meat and hominy are slow cooking make your Red Chile Sauce. Clean and remove the seeds, vein and stems from the dried chiles. Wipe each chile the outside with a damp paper towel. Toast the chile ancho and guajillo chiles in a dry frying pan over medium-low heat. Do not add any oil. Be carful to not scorch the chiles. If you should scorch them they will become very bitter and you will have to start over again. Turn them constantly several times cooking until they become pliable and fragarant, about 3 to 4 minutes. Transfer chiles to a deep pot and add two or three cups water and two peeled garlic cloves. Bring to a hard boil. Once boiling turn off the heat and let stand covered for 20 to 25 minutes. Next in a blender combine the chiles, some of the soaking liquid, chopped onion, and some of the fresh garlic cloves that have been peeled. Add 1/2 teaspoon salt, and a 1/4 of a piece of the Mexican chocolate tablet. Puree until all is smooth. Do all of the chiles like this using the rest of the garlic, onion, the chocolate and a little more soaking liquid.
• 5. Next in a deep frying pan heat a quarter cup of canola oil. Add 1/2 cup white all purpose flour to the oil. Make a roux with the flour and oil until the flour is a dark blonde. Careful not to scorch. If you do you will have to start over again. Add one cup of the chile paste into the roux and with a wisk begin to stir chile paste with the roux. Do not worry the paste will start to get real thick and look as if it's glumping up. Quickly lower heat and add two cups of the simmering pork broth to the chile paste and roux. Continue to wisk very fast until all the chile sauce gets smooth; at this point you may have to add another one or two cupfuls of pork broth. Continue wisking until all is very well incorporated and the sauce is smooth. Now add all remaining spices, oregano, cumin powder and continue to stir very well. Now add you chile sauce to the pot of broth, meat and hominy. Stir well until all of the broth turns a deep red. Taste the broth to see if you have enough salt. Continue to simmer the Pozole until the corn is soft, tender and the meat is fork tender about one hour to a hour and a half. Serve in deep bowls, add a teaspoonful of diced sweet onion, fine shredded lettuce, or shredded cabbage, diced radishes, lime wedges, avacado slices, My hot red salsa, see my recipe posted and dried whole leaf oregano. Before serving garnishes over the pozole it is customary to rub a little dried oregano between your palms, dusting over the pozole then garnish with the accompaniments. Have these garnishes in large bowls set on the table. Pass the fresh hot tortillas. Yes its a lot of work but you have never had pozole like this. Once you make like this you will not want any other way. I cut corners by making my chile paste ahead of time and freeze in little quart freezer bags. I just defrost and make my chile sauce. See my recipe posted for Mexican Red Chile Sauce. Enjoy

PARTY POSOLE ROJO

Steps:

• Posole:
• Drain hominy and place in a large heavy pot; add onions, bay leaves, peppercorns, 2 Tbsp. salt, and 12 cups water. Cover and bring to a boil. Reduce heat to medium-low; simmer, still covered, stirring occasionally, until hominy starts to soften (some skins will split), about 1 hour.
• Sprinkle pork all over with cumin and remaining 1 Tbsp. salt. Add to pot along with garlic; pour in water to cover by 1". Partially cover pot and cook, stirring occasionally and adding more water as needed to keep ingredients covered, until hominy is tender (some may unfurl like popped popcorn, and that's okay) and pork is fall-apart tender, about 2 1/2 hours.
• Chile purée and assembly:
• While the posole is cooking, make the chile purée. Wearing gloves if you have them, remove stems from chiles and shake out and discard most of the seeds (for more heat, keep more seeds). Transfer to a large bowl and add onion and garlic; pour in boiling water to cover. Let sit until chiles are softened, about 30 minutes.
• Drain chile mixture, reserving soaking liquid, and transfer chiles, onion, and garlic to a blender. Add vinegar, brown sugar, 1 tsp. salt, and 1 cup soaking liquid and blend until smooth.
• When posole is done, remove pork, onions, and bay leaves from pot (keep posole simmering). Transfer pork to a plate; discard onions and bay leaves. Let pork cool slightly, then pick meat from bones, discarding any cartilage and larger pieces of fat. Shred meat into bite-size pieces and return to pot; discard bones.
• Stir chile purée into posole and let simmer 30 minutes to allow flavors to meld. Taste and season with more salt.
• Divide posole among bowls. Serve with avocado, cilantro, cabbage, jalapeños, radishes, lime wedges, sour cream, tortilla chips, and hot sauce alongside for topping.
• Do Ahead
• Posole can be made 4 days ahead. Let cool, then cover and chill.

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)

Steps:

• Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
• Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
• Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
• Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
• Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
• Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
• Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

FRED'S POSOLE ROJO

Steps:

• Trim fat from ribs. Add ribs, shanks, celery, 2-onions quartered (skins & all) mint, cilantro, 20 cloves garlic, peppercorns, oregano, both cans chicken broth, cumin, 1-tbsp and enough water to cover all ingredients. Bring to a boil; cover and simmer for 2-hours. Remove meat, and allow to cool thoroughly before removing from bones. Skim fat from broth.
• Stem and seed Chiles.
• Roast chilies in dry cast iron skillet for approximately 2-minutes. Place chilies into bowl and cover with hot water and cover bowl. Let steep for approximately 30-minutes. In food processor, place 1-chopped onion and 10-cloves garlic. Process until minced. When chiles are done, put them and 1-1/2 cups of liquid from chiles in the processor, salt and pepper to taste. Process until puree is smooth. Heat cast iron skillet with 2 tbsp vegetable oil, and add chile puree. Cook for approximately 5 minutes or until puree has thickened. Turn off and remove heat.
• Once shanks and pork have cooled, shred meat. Add remaining ingredients: stock, meat, hominy and chile puree back into pot and bring to a boil. Turn down heat and simmer for 1-hour. Serve with condiments: sliced green onions, cabbage, radishes, dried oregano and tortilla chips. Enjoy!

NEW MEXICAN POSOLE ROJO WITH FRESHLY GROUND CHILE POWDER

Steps:

• Brown the meat:.
• 1. Bring meat to room temperature. Pat meat dry to remove all excess liquid, generously salt.
• 2. Heat vegetable oil in a Dutch oven or pot over medium high heat, until the oil is near smoking. Add and sear the meat, until well browned on each side. Try not to move the meat while it's searing. Remove meat from pot and set aside.
• Layer the aromatics:.
• 1. Add 1 tablespoon vegetable oil to dutch oven over medium heat.
• 2. Add chopped onions, scraping up the brown bits into the mix. Allow onions to begin to brown, about 10 minutes.
• 3. Add minced garlic and cook until fragrant, about 3 minutes. Add RawspiceBar's Ground Chiles and Posole Spices in thirds until fragrant, about 5 minutes.
• 4. Increase heat to medium. Add chopped tomatoes (juice removed) and let brown, about 5 minutes. Add vegetable oil as needed to keep contents moist.
• 5. Add reserved tomato juice and sugar (or honey) & combine. Reduce heat to medium-low and simmer.
• Braise & simmer:.
• 1. Add seared meat back to pot. Cover and put in conventional oven at 275 degrees Fahrenheit. Allow to braise for 2 hours until meat is fork tender.
• 2. When tender, remove posole from Dutch oven and temporarily remove meat. Chop meat into bite size pieces, about 1 inch each, set aside.
• 3. Puree pot contents into a sauce with an immersion blender (or leave chunky, if preferred).
• 4. Add chicken stock and bring to a simmer. Add canned hominy (or garbanzo beans) and chopped meat back to the pot and allow to cook for another 40-50 minutes on stovetop over medium-low heat until hominy is softened (if using dried hominy or garbanzo beans, soak over night first).