Рецепт Guest Post : Lalaine from Kawaing Pinoy featuring Pozole Rojo
Since we have officially entered the colder BER months in my part of the world, I decided on Pozole Rojo as the recipe to share with you today. Pozole is a hearty Mexican stew made with pork (or chicken, if you are so inclined) and hominy. Its robust broth is spiced by the use of dried chili pods such as guajillo, ancho or California. Garnishes which includes shredded cabbage, cilantro, onions and red radishes complete the delicious experience. Having lived for many years in a melting pot such is Southern California, my palate has been heavily influenced by the cuisines aplenty around me. Mexican fare has become a favorite and this Pozole Rojo and its many variations have found a steady place at my dinner table. I like that the soup uses cuts of meat that are familiar in my own food culture (neckbones and trotters) but I most appreciate the exciting foray to spices I’ve never tried in the Philippines. This recipe makes a huge pot, comfortably serving 6 to 8 with plenty left to share. Enjoy and keep warm, folks!
Pozole Rojo Author: Lalaine from Kawaing Pinoy
6 pounds pork (combination of pig trotters, pork neckbones and pork shoulder) 8 ounces guajillo chili pods 1 (108 ounces) can Hominy, drained and rinsed 1 head garlic, peeled and crushed 1 onion, peeled and quartered 1 tablespoon Mexican dried oregano, crumbled 3 bay leaves 4 to 4-1/2 quarts water salt to taste (I used about 2 tablespoons) 2 bunches red radish, ends trimmed (discard leaves) and sliced thinly 1 bunch cilantro, stems trimmed and chopped 1 large onion, peeled and chopped 1 cabbage, shredded limes, cut into wedges tostadas
In a large deep pot, combine pork meat and water. Bring to a boil, skimming foam that floats to top. When the broth clears, add onion, oregano and bay leaves. Lower heat, cover and simmer for about 1 to 1-1/2 hours, adding more water in 1 cup increments as needed to maintain about 4 quarts. Remove stems off chili pods. Pry open and remove seeds. In a bowl, soak in just enough water to cover for about 30 minutes or until softened. In a blender, process softened chilies, garlic and the soaking liquid until smooth. Using a fine mesh sieve, strain the red sauce to remove any stray bits and pieces. Add sauce to pot of simmering meat. Add hominy. Season with salt to taste. Continue to simmer, covered, for about 1 to 1-1/2 hours or until meat is fork tender. Ladle soup into bowls and garnish with toppings. Serve piping hot with tostadas and lime wedges. 3.2.2807
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