I made this week, using Rancho Gordo hominy that you soak and cook yourself. This was the first time my fiance has had pozole & he’s come back for a second serving. Remove the pork chunks, bone, and bay leaves. Bring to a gentle simmer over medium; cook until chiles are soft and rehydrated, about 15 minutes. Add the chiles, onion, garlic oregano, and soaking liquid to your blender. I’m so glad I gave this a whirl. Half of the onion-garlic mixture should already be in the blender. You need to start with the garnishes: shredded cabbage or lettuce, chopped onion, sliced radish, oregano and chopped spicy arból chile. Be sure to take a taste of the chiles’ soaking liquid. This is the kind of soup that Mexican households will have simmering on the stove all day long, cooking the hominy and meat until it’s nice and tender. The first steps are done in separate pots at the same time. FREE EMAIL SERIES My fav tips to make you a better cook...right now! So good! By commenting I offer my full consent to the privacy policy of A Spicy Perspective. I used pork for this batch, but the base flavor will work equally well with chicken or veggies. Freeze for up to 3-4 months. Be sure to cover the lid with a towel, to protect against hot liquid splashing out. Can I substitute that for the whole chiles, and if so, how much of the ground should I use? This looks totally awesome! Cheers. Hey Steven! Dont want to spoil it for the wimps. Cheers. Prepare soup through Step 6; cool soup, cover, and chill up to 3 days. The chiles will be plenty reconstituted by now, but before you drain them be sure to take a taste of their soaking liquid. (Partially cover skillet to reduce splatters, if desired.) Serve hot with garnishes like sliced radishes, chopped green cabbage, cilantro, lime wedges and tortilla chips. Stir in remaining 2 teaspoons salt. Add 2 cups of stock and combine well. Sear for 1-2 minutes, then add in the chile peppers, bay leaves, oregano, 6 cups chicken broth, and 1 teaspoon salt. Use tongs or forks to shred the pork into small chunks. If you have never made pozole before it will help to visualize the process. And don't worry, we hate spam too! 2 1/2hrs into this with dinner time quickly approaching! Your email address will not be published. To summarize, Red Pozole is awesome   And it’s more than willing to accommodate your palate (and your pantry). Not to say your recipe isnt flavorful enough, just an added twist to experiment with. It actually means hominy. I made this tonight came out great. Our 22 Best Crock Pot and Slow-Cooker Recipes. Full of tender chicken, hominy and a red chile broth and topped with crunchy cabbage, radishes and a squeeze of lime, this is a traditional Mexican recipe you’ll want be adding into your weeknight dinner rotation. You will see. That’s right, without hominy we wouldn’t have yummy corn tortillas! Looking to amp up your beef stew but unsure where to start? Another marvelous Tex-Mex recipe! Combine pork shoulder, spareribs, 6 quarts water, and 1 tablespoon salt in a large stockpot. Here are the traditional garnishes to consider for your palate: Thinly sliced cabbage or Iceberg lettuce Let’s begin. Always looking for new cool recipes! Shredded Chicken – use a rotisserie chicken or make our, Enchilada Sauce (or some other tomato base) – I prefer. This will keep your Pozole a little brothy — if you want a chunkier Pozole then use 2 cans of hominy. 1-2 minutes in a 400F oven is my default, but you could also give them a flash roast on the stovetop if you want. This looks amazing and love the flavor profile! You’ll also need some hominy for your Pozole — that’s what makes it Pozole! And by the way, the entire recipe calls for 10 cups of stock — yes, 10!