Pork and Hominy Stew with Red Chiles |
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Prep Time: 6720 Minutes Cook Time: 6000 Minutes |
Ready In: 12720 Minutes Servings: 8 |
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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. Ingredients:
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 teaspoon 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 tablespoon 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 (preferably mexican); dried hot red pepper flakes |
Directions:
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.
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.
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.
4. *Available at Latino markets and .
5. 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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