Pozole Rojo - Tilted Forum Project Discussion Community

JadziaDax · 04-30-2003, 10:01 AM

Pozole Rojo

Ingredients
1 large head garlic
12 cups water
4 cups chicken broth
4 pounds country-style pork ribs
1 teaspoon dried oregano (preferably Mexican), crumbled
2 ounces dried New Mexico red chiles
1½ cups boiling-hot water
one-quarter large white onion
3 teaspoons salt
2 (30-ounce) cans white hominy (preferably Bush's Best)
8 corn tortillas
about 1½ cups vegetable oil

Accompaniments:
diced avocado
thinly sliced iceberg or romaine lettuce
chopped white onion
diced radishes
lime wedges
dried oregano
dried hot red pepper flakes

Preparation
Peel garlic cloves and reserve two for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle, bring water and broth just to a boil with sliced garlic and pork. Skim foam from surface and add oregano. Gently simmer, uncovered, until pork is tender, about 1 1/2 hours.

While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning occasionally, for 30 minutes. Cut onion into large pieces and in a blender puree with chiles and soaking liquid, reserved garlic and two teaspoons salt until smooth.

Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using two forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole can be made two days ahead and chilled, covered.

While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet, heat one-half-inch oil until hot but not smoking and fry tortilla strips in three or four batches, stirring occasionally, until golden, one to two minutes. As they finish, transfer tortilla strips with a slotted spoon to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips can be made a day ahead and kept, covered, at room temperature.

Serve pozole with tortilla strips and bowls of accompaniments.

Serves eight.

04-30-2003, 10:01 AM	#1 (permalink)
JadziaDax Loser Location: who the fuck cares?	Pozole Rojo Pozole Rojo Ingredients 1 large head garlic 12 cups water 4 cups chicken broth 4 pounds country-style pork ribs 1 teaspoon dried oregano (preferably Mexican), crumbled 2 ounces dried New Mexico red chiles 1½ cups boiling-hot water one-quarter large white onion 3 teaspoons salt 2 (30-ounce) cans white hominy (preferably Bush's Best) 8 corn tortillas about 1½ cups vegetable oil Accompaniments: diced avocado thinly sliced iceberg or romaine lettuce chopped white onion diced radishes lime wedges dried oregano dried hot red pepper flakes Preparation Peel garlic cloves and reserve two for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle, bring water and broth just to a boil with sliced garlic and pork. Skim foam from surface and add oregano. Gently simmer, uncovered, until pork is tender, about 1 1/2 hours. While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning occasionally, for 30 minutes. Cut onion into large pieces and in a blender puree with chiles and soaking liquid, reserved garlic and two teaspoons salt until smooth. Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using two forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole can be made two days ahead and chilled, covered. While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet, heat one-half-inch oil until hot but not smoking and fry tortilla strips in three or four batches, stirring occasionally, until golden, one to two minutes. As they finish, transfer tortilla strips with a slotted spoon to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips can be made a day ahead and kept, covered, at room temperature. Serve pozole with tortilla strips and bowls of accompaniments. Serves eight.