Sunday, November 7, 2010

Pozole Rojo (Red Pozole)

Not sure if it was the weather or what, but I decided to go for it and make pozole.  I have written about the store bought precooked carnitas before, from Costco, and again I have to give them props.  I saved myself a lot of time by using this product.  Without the chile the broth is still flavorful and a store ought hot sauce can be used instead.

Broth:
2/3 - Del Rey Carnitas (from Costco)
1 tbsp of canola/vegetable oil
2 medium yellow onions sliced
8 cups water
8 tsp chicken bouillon
1 tbsp oregano
5 smashed garlic gloves
1 large can hominy

Chile:
6 dried chiles Caiformia or guajillos
1 garlic glove
1/2 a small onion
1 tsp of salt
1 cup of water

Garnishes:
limes
sliced cabbage
chopped onion

Take a large pot and add the oil, onions and garlic then saute for about 5 minutes over medium heat.  Then add the water, oregano, hominy(drained and rinsed) chicken bouillon, the pork, and bring to a simmer.  Meanwhile in another saucepan bring some water to a boil.  Take the dried chiles and break the stems off, shake the seeds out and discard them.  Then add the chiles to the boiling water for about 15 minutes, until the are softened.  Add the onion, garlic, chiles and water to a blender until smooth.  Pour the chile sauce through a colander and push through with a spoon.  Add it to the broth to taste, along with some salt.  Break down the pork with a large wooden spoon or tongs.  Serve hot with with your garnishes, and enjoy!

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