Pozole Rojo
Who said you can only enjoy a good rich stew in the depths of winter? Born in the hot climate of Mexico, this melt-in-your-mouth pork and red-chile dish also makes a satisfying but not-too-filling end to a warm summer day.
· Pozole can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately high heat, stirring occasionally, until stew comes to a boil. · To make fried tortilla strips, halve 8 (6-inch) soft corn tortillas and cut crosswise into 1/4-inch-thick strips. Fry in 3 batches in 1/2 inch of hot oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally with a slotted spoon, until golden, 2 to 4 minutes per batch. Transfer with slotted spoon to paper towels to drain. Tortilla strips can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature.
Recipe information
Total Time
2 1D2 hr
Yield
Makes 8 to 10 servings
Ingredients
For pozole:
Preparation
Step 1
Peel garlic and reserve 2 whole cloves, then slice remaining cloves. Combine sliced garlic, pork, water, and broth in a 7- to 8-quart heavy pot and bring to a boil, skimming froth. Add oregano, then reduce heat and simmer, uncovered, skimming occasionally, until pork is very tender, about 1 1/2 hours.
Step 2
Meanwhile, discard stems from chiles (do not seed), then soak in boiling-hot water (1 1/2 cups) in a bowl, turning occasionally, until softened, about 30 minutes (do not drain). Purée chiles with soaking water, onion, 2 teaspoons salt, and reserved garlic cloves in a blender until smooth, about 1 minute.
Step 3
Transfer pork with tongs to a large bowl, reserving broth in pot. Shred pork, using 2 forks (discard bones). Return pork to broth, then add hominy, chile purée, and remaining teaspoon salt and simmer, uncovered, skimming froth and stirring occasionally, 30 minutes. Season with salt. 3Serve pozole in shallow bowls with accompaniments.
Step 4
*Available at Latino markets and kitchenmarket.com.
