Sunday, November 16, 2008

Pozolé Rojo (Red Mexican Hominy & Pork Stew)

Pozole is a popular Mexican stew with Hominy and Pork. The most traditional common one is the red one, but there is a green version "Pozole Verde" (colored with tomatillos and other stuff) and "Pozole Blanco" which has a clear broth. Even though there are different versions it's generally called "Pozole" and when people refer to "Pozole" they are usually thinking of the red version which in my opinion is the most delicious. Other variation use purple hominy. In Guadalajara, Jalisco, Mexico the popular Pozole is "Pozole Verde" and "Pozole Blanco" in the rest of Mexico I think the red is the most popular. My mother's family is from Guadalajara, Jalisco, Mexico, but my mother was born in Michoacan (her mom was on vacation there) and spent much there although she also spent time in Guadalajara, Jalisco, but she is more fond of the red one.

My mother makes the best "Pozole", other people's Pozole (usually the one's from the store and some other's I've tried) are very bland, and some use Chicken and let me tell you Pozole with Chicken is not Pozole it is inferior to the pork kind. I like Chicken but not in Pozole. Real Pozole should be made with pork. I hear some say, "Vamos acer Pozole de Pollo" me and some others say, "Que eso no es Pozole yo no se que es eso" just look around at other Pozole recipes and look at mine... it'll be obvious mine is best ;) (hate to sound cocky but it's really delicious compared to other peoples Pozole's trust me if you like Pozole this will make you love it more, if you don't like Pozole this will change your mind, if you don't like this Pozole your crazy :)

Ingredients:
-2 6 lbs. can of Hominy
-1 1/2 lbs. meaty pork neck bone (Espinazo de Puerco) cut into large chunks
-1 lbs. pork spare ribs medium chunks
-3 lbs. pork butt/ or pork shoulder big large chunks
-2 lbs. pork feet
-1 tbsp. dried oregano
-1 tbsp. ground black pepper
-2 medium onions (peeled, and left whole)
-2 whole garlic heads (ugly outer layer removed but clean layer left, and stab it a bit)
-4 large bay leaves
-1/4 cup and 1 tablespoon salt
-12 dried California Chilies (Chile California also known as Anaheim Pepper, California Chile, it has to be dried, it has very mild almost to now heat)
-6 cloves of garlic peeled
-3 large tomatoes (or 6 canned whole peeled seeded tomatoes)
-2 tablespoons ground cumin
-water

Sides and garnishes: (prepare the sides while the stew is cooking)
-Tostadas (crispy deep-fried corn tortilla)
-Hot sauce (any type of red colored one such as "Salsa de Chile de Arbol")
-thinly sliced shredded cabbage (soaked in water chilled)
-minced onion
-radishes cut into flowers (soaked in water chilled)
-dried oregano
-avocado (optional)
-fresh wedged limes

Directions:
(1)Soak the "Chile California" overnight to rehydrate them, set them, or boil them until tender)

(2)Blend them in a blender in small batches with the tomato and garlic cloves until you obtain a thick loose sauce use some of the water from boiling to help it blend, stir in ground cumin. Set aside.

(3)Meanwhile bring one medium pot of water to a boil (to clean pork feet), and 1 large pot of water to a boil (for the rest of the stew)

(4)While waiting for pots to boil do all prep. work.

(5) Wash all the meats well, rub them with salt and fresh limes and lime juice, rinse and drain several times.

(6)In the medium pot bring pork feet and water to a boil until the nasty foam rises, now drain it and set aside the pork feet.

(7)In the LARGE POT really big, filled half way with water I would say 6 liters or more (use common sense I'm not sure), add oregano, pepper, onion, garlic, bay leaves, and salt. Add pork spare rib, meaty pork neck bone, pork shoulder, and pork feet. Bring to boil. Cover and simmer 1 hour and 30 minutes.


(8)During the time it's cooking, open the two large cans of Hominy and drain and rinse, when 1 hour and 30 minutes pass remove the onion and garlic (fish them out ha ha), add the hominy, and the California Chile sauce add it BUT STRAIN IT, using some of the hot broth to help you strain out as much sauce as possible throw away the leftover, let it boil uncovered.




(9)While boiling in a seperate pot without water, remove pork feet, neck bones, and ribs because they should be very tender, but let the pork shoulder meat stay in there 30 more minutes uncovered to intensify the flavor, turn of heat, pour some broth into the seperate pot (ladle it in) to keep meat warm in the other one, and when you want to re-heat just let it simmer.

(10)When serving serve in large bowls, everyone can get the boneless pork meat in the stew with hominy and the seperate cut of meats they can choose whatever they want.

(11)Serve with the sides to taste (as much or as little as you want of any side) like some shredded cabbage on top, then a little minced onion, some ground oregano over it to taste, and hot sauce to taste, lastly some avocado if desired scooped over it.

IMPORTANT NOTE: When buying canned cooked Hominy do NOT BUY the brand "Juanita's" it is the absolute worse. Juanitas brand comes with these little heads on the corn that doesn't let it puff or soften well and it's sharp. Make sure it has no heads. I forgot the name of the brand we bought but it starts with a "Z" if you buy a brand with heads you'll have to remove em to get the best Pozole :)

ALSO: This makes a really large portion feel free to cut recipe in half, the next day it can be consumed for breakfast, my mother will seperate the hominy from the broth, heat a couple spoonfuls of pork lard on high heat until almost smoke point and sautee the hominy then pour the hot broth and meat into the pot this is called "Pozole Guisado" and is really good for breakfast the smokey pork fat gives great taste and the nutty sautee's hominy YUM!


P.S. This post was for everyone but more for one of my blog reader's who calls himself "Mamey" whom wanted a good Pozole recipe, so here it is enjoy :)

13 comments:

Mamey said...

Nathan: Gracias mil...looks and sounds delicious. BTW, my name is Omar...yes, I am a man.

Nathan said...

Mamey,
Oh ha ha sorry for the confusion Omar I just edited the post and changed "herself" to "himself" :)

Maangchi said...

Nathan,
Your recipe is always awesome, but this one is terrific! I can tell that you have lots of confidence in your cooking! I really would like to taste this stew someday.

Interestingly
this dish reminds me of Korean pork bone soup(gamjatang). It's one of my upcoming video recipes requested by YouTubers and my blog readers.
Thank you!

lorraine.quinonez said...

Hi Nathan....I am so happy to run into your blog a few weeks ago. Although I rarely comment on anything, I just wanna say that I luv your detailed and thorough instructions on your recipes...I myself luvvvv cooking and am always looking for authentic recipes like my grandma used to cook. However, she has passed almost 9 yrs ago so I've learned a lot since then. I am told by many friends and family that my food is the Best they've ever tasted and that is from just practicing, reading recipes and just cooking so much. I tried your champurrado recipe last nite and I fell in luv with it....It is the Bombbb! lol Anyhow, keep up the great work. Ur awesome.

Nathan said...

lorraine.quinonez,
I'm glad the Champurrado was a hit :D the Mexican stuff my mom is known for is her "Champurrado" most of her "Atole" drinks, and "Pozole" :) And your right it's true practice from cooking often and the love of food makes u make some of the best stuff :) I'm known form my meat stews and bean stews :) have u ever thought of blogging?

squeakypeaches said...

Thank you Nathan for your recipes! My Grandma has been my inspiration in cooking, however, I love to try out a diverse variety of recipes. When I came across your blog I was actually looking for Atole de Avena...and from that point I was hooked! Today I am making your Pozole and Grandma is coming over...let's see if it passes the Grandma test...I am confident, it already smells magical!

Nathan said...

Let me know how your grandma likes it :)

www.JusticeJonesie.com said...

Hi Nathan, Love making Pozole. I too have made Pozole a number of time sand shared my recipe on my blog. I have received a lot of questions about using canned hominy. I've used Juanita's brand before and thought it was okay but now I am wondering if I should recommend another brand based on your final note. Did you remember the other brand? If so, do you mind sharing? Thanks and Buen Provecho!

Anonymous said...

I'm making this now! Thanks for the recipe. I did make a big mistake and bought the Juanitas brand. It's already been added, so I Hope it's ok :)

Nathan said...

Anonymous,
It will be fine :)

Anonymous said...

Thanks a big help....yummy

alba almazan said...

Hello Nathan!
I would love to start by say a big thank you! your blog has helped me venture into cooking and discovering my culture. Both my parents are from Mexico but from very different regions that i have had the pleasure of visiting and discovering their foods. Please, please, please keep doing what you do!My question to you is if you have had Pozole verde and if you have a recipe for it. i hear it's very popular in Guanajuato.

Nathan said...

Alba Amazan,

I love Pozole Verde. I have not published my families recipe for it yet. However if you need a recipe a good one is my friend Nora's recipe for pozole verde on her blog "Gusta Usted" below is the link:

http://www.gustausted.com/2010/02/pozole-verde-receta_06.html

Goodluck :-)

Best Regards,
Nathan