Red Posole (Pozole Rojo)

Post image for Red Posole (Pozole Rojo)

by Michael on December 9, 2012 · 0 comments

in Main Dishes,Meat,Recipes,Soup

As the holidays approach, it’s time  make tamales. One of the regional things we picked up in Phoenix. It seems that every grandmother has them on sale for  $15 a dozen. We started out making it a party, I would prepare the meat and the masa and then everybody would how up and fill and fold their own. On the way from carnitas for filling the tamales, posole always happens – all of the ingredients are right there and it always calls out to me. This is a pork and hominy corn soup with lots of mild dried red guajillo peppers for flavor and color. The dark red broth really makes this stunning. The soup is always served with a variety of fresh toppings and tortillas. And next to menudo, it the best hangover food ever.

Ingredients:

1 1/2 lbs. pork shoulder
8 Dried guajillo peppers
2 tablespoons ancho chili powder or 2 dried)
8 cloves garlic
1 tablespoon cumin
1 tablespoon oregano
1/2 teaspoon black pepper
8 cups chicken stock or water
1 29 ounce can of white hominy corn drained and rinsed
2 tablespoons tomato paste
Salt to taste

Toppings for the soup – use at least the top 4:
Chopped cilantro
Chopped onions
Matchstick sliced radishes
Lime wedges

Dried oregano
Hot chili powder
Chopped green onions
Chopped up fried pork rinds (chicharrones)
Directions:

Heat the stock to a simmer.
Take the stems and seeds off of the peppers and place in a blender.
Peel the garlic and add to the blender.
Add the chili powder to the blender if using.
When the stock is hot, add 2 cups to the blender and set aside.

Cube the pork in 1 inch cubes and trim excess fat.
Add the pork to the simmering water.
Chop the onion and add to the pot.
Add the cumin, oregano, pepper and tomato paste to the pot.
Rinse the hominy and add to the pot.

When the water in the blender cools, blend the peppers and garlic until smooth and add to the pot.

Cover and simmer for 2-3 hours until the pork is falling apart.
Taste and adjust the salt to your desired taste.

Serve the soup garnished with cilantro, onion, radishes, a squeeze of lime and the other optional toppings.

 

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