Pork and Hominy Stew with Red Chiles Recipe

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Ingredients:

Serving

1 large head garlic
4 lb country-style pork ribs ( not lean)
12 cups cold water
4 cups reduced-sodium chicken broth (32 fl oz)
1 tsp dried oregano (preferably mexican), crumbled
6 dried new mexico or guajillo red chiles * (2 oz)
1 1/2 cups boiling-hot water
1 cup coarsely chopped white onion (1 large)
1 tbsp salt
4 (15-oz) cans white hominy ( also called pozole), drained and rinsed
accompaniments: fried tortilla strips ( see cooks' note , below); 1/2-inch cubes of california avocado; thinly sliced cabbage or lettuce; chopped white onion; chopped radishes; lime wedges; crumbled dried oregano

Directions:

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.
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.
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.
*Available at Latino markets and .
Cooks' notes: · 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	344.45 Kcal (1442 kJ)
Calories from fat	123.8 Kcal
		% Daily Value*
Total Fat	13.76g	21%
Cholesterol	167.8mg	56%
Sodium	1358.93mg	57%
Potassium	900.32mg	19%
Total Carbs	3.88g	1%
Sugars	1.04g	4%
Dietary Fiber	0.86g	3%
Protein	49.18g	98%
Vitamin C	1.4mg	2%
Iron	2.5mg	14%
Calcium	106.2mg	11%

Amount Per 100 g
Calories	44.03 Kcal (184 kJ)
Calories from fat	15.82 Kcal
		% Daily Value*
Total Fat	1.76g	21%
Cholesterol	21.45mg	56%
Sodium	173.7mg	57%
Potassium	115.08mg	19%
Total Carbs	0.5g	1%
Sugars	0.13g	4%
Dietary Fiber	0.11g	3%
Protein	6.29g	98%
Vitamin C	0.2mg	2%
Iron	0.3mg	14%
Calcium	13.6mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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