Pozole Rojo
Jules Moreau Demo- Makes
- 16 servings
- Active
- 59 min
- Total
- 11 h
You’ll Need Large stockpot, Fine strainer, Large skillet, High powered blender
Method
Meat and Stock
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Put the , and in a large stockpot with . Add the , , , and and bring to a boil over medium-high heat. Lower the heat, partly cover and keep at a bare simmer for .
the meat is very tenderthe stock tastes rich and porky[object Object]
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Lift out the pork. When cool enough to handle, pull the meat into bite-sized pieces and discard the bones.
[object Object]
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Strain the stock through a fine strainer into a large bowl, discarding the solids. Cool, then refrigerate for at least or overnight. Lift off the solid fat and discard it or keep it for cooking.
4 °Cthe fat has set in a pale layer on topSafe to pause here[object Object]
Chile Broth and Pozole
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Toast the and in a large dry skillet over high heat for about per side.
fragrant and a shade darker, not scorched[object Object]
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Put the chiles in a heatproof bowl, cover with boiling water and leave for about .
soft and fully rehydrated[object Object]
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Drain the chiles, keeping the liquid. Blend them on high with the and , adding a tablespoon or two of soaking liquid if the blades stall. Press the purée through a fine strainer and discard the skins left behind.
a smooth, brick red purée[object Object]
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Heat the in a large pot over medium-high heat, add the chile purée, then lower to medium-low and cook for , stirring.
slightly thickened and darker red[object Object]
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Stir in the shredded pork, the and six cups of the skimmed stock. Simmer over medium heat, stirring now and then, for about . It should be as thick as a hearty stew; loosen with hominy cooking water, more stock or water if needed, and adjust the salt.
piping hot and the hominy has taken on the red colour[object Object]
Garnishes
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Ladle the pozole into wide bowls. Set out the , , , , , , , , and so everyone can garnish their own bowl generously.
From Jules Moreau
Two cuts of pork plus a trotter give the broth real body, and chilling the stock overnight lets you lift off every bit of excess fat. The chile base is blended, strained and fried until it thickens, so the pozole is deep red and silky rather than grainy.
Notes
- The trotter is optional but adds gelatin and a richer mouthfeel.
- Hominy: cooked dried hominy is best and its cooking water can loosen the pozole; with canned hominy, drain and rinse it and use extra stock or water instead.
- Garnishes: set out a choice of tostadas or tortilla chips, crumbled Cotija, diced avocado, dried Mexican oregano, chopped white onion, cilantro, lime, sour cream, shredded cabbage or iceberg lettuce and sliced radishes, and let everyone build their own bowl.
- Spare stock: you will have stock left over; freeze it for the next pozole or for soups.
Storage
Pozole keeps covered in the fridge for 4 days and freezes well for 3 months. Prepare garnishes fresh.
Make Ahead
Simmer the meat and stock the day before; the overnight chill is part of the recipe. The chile base can also be made a day ahead.
When to Start
Plan backwards from a time
Filed under Soup · Main · Latin America › Mexico · Pork · Soup · Stew · Stewing · Pozole. Tags: #make-ahead, #one pot, #party.