This Pozole Rojo, or “red” pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. Although in our photos, the soup looks loaded with goodness, the soup itself is quite simple with pork and hominy and a light broth.
Serve with small bowls of garnishes for people to add to their bowls of soup, such as shredded lettuce or cabbage, dried Mexican oregano, red chile pepper flakes, chopped white onion, chopped cilantro, and thinly sliced radishes and lots of wedges of lime.
In the summer of 2015, Art and I visited Santa Fe, New Mexico for our “Kitchens of the Southwest” culinary tour (read more about our culinary adventure here), I was pleasantly surprised to find a bowl full of hominy and chunks of tender pork, drowning in a thick, but not sticky, red chile sauce. A much thicker sauce than I’ve ever tasted here in Los Angeles.
Read more: http://www.simplyrecipes.com/recipes/posole_rojo/#ixzz4VTpunPB9
A spicy and robust broth seasoned with red chile sauce.
- 1 pound pork ribs with bone Ask the butcher to cut them in half
- 3 pounds pork roast
- 1 bay leaf
- 5 quarts water
Red Chile Sauce
- 9 ounces dried California or New Mexico red chile pods stemmed and seeded
- 6 dried chiles de arbol stemmed
- 6 cups water
- 6 tablespoons all-purpose flour
- 4 garlic cloves peeled and left whole
- 1 clove
- 1 tablespoon kosher salt
- 4 teaspoons dried Mexican oregano
- 4 tablespoons red wine vinegar
- 64 ounces organic chicken broth
Prepare the Pork
Place the pork, onion, and bay leaf and water in a 10 or 15-quart stockpot over medium-high heat.
Cook for 2 hours until pork is fork tender. Remove the pork and coarsely shred the meat.
Reserve about 3 cups of the pork broth for the soup.
Make Red Chile Sauce
Place dried chile in a large stockpot and add enough water to cover them.
Bring water to a boil.
Lower the heat, cover, and simmer for about 20 minutes, using tongs to turn the chiles so that they soften evenly.
Drain cooked pods and allow time to cool down before blending.