POSOLE ROJO
Provided by Food Network Kitchen
Categories main-dish
Time 5h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.
- Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
- Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.
- Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.
POZOLE ROJO
Steps:
- Diced avocado, crema, crumbled queso fresco, thinly sliced green cabbage, chopped white onion, sliced radishes, fried tortilla strips, dried chile de arbol and lime wedges, for serving
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Arrange the ancho, guajillo, pasilla and morita chiles on a rimmed baking sheet in an even layer and toast until beginning to brown (being careful not to char) and very fragrant and smells like toasted nuts, about 5 minutes. Let cool on the baking sheet.
- Increase the oven to 450 degrees F. Spread the hominy in an even layer on a foil-lined rimmed baking sheet and roast, tossing once, until lightly toasted, very fragrant and just beginning to brown on the edges of the baking sheet, 15 to 20 minutes.
- Meanwhile, heat the oil in a large Dutch oven or large heavy pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on the two largest sides, 10 to 12 minutes. Transfer to a large plate.
- Add the garlic, onions and 6 1/2 teaspoons salt to the same pot. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Add the toasted chiles, oregano, peppercorns, clove and 10 cups water to the pot and bring to a boil. Nestle the pork into the pot; the liquid should come halfway up the sides of the pork. Arrange the cilantro, mint and bay leaves around the pork. Cover, reduce to low and cook until the pork is very tender and shreds easily, 2 to 2 1/2 hours.
- Remove and discard the cilantro, mint and bay leaves. Transfer the pork to a large plate. When cool enough to handle, shred the pork into large pieces. Loosely cover with plastic wrap.
- Working in batches, puree the cooking broth and aromatics in a blender until completely smooth and no large pieces of chile remain. Season to taste.
- Wipe the pot clean. Add the chile puree and toasted hominy and simmer over medium heat, uncovered, until the flavors meld, the broth is rich and the hominy has plumped up and is tender, about 20 minutes.
- Stir the reserved pork into the pozole and cook until heated through, about 5 minutes.
- Divide the posole among bowls. Top with desired toppings and a squeeze of lime.
- The posole can be made up to 3 days ahead. Let cool; cover and chill.
FRED'S POSOLE ROJO
"This is the culmination of all the numerous Pozole recipes I've tried. A little involved, but WELL worth the effort. Hope you like it. Not bad for a guero."
Provided by peytonmg18
Categories Pork
Time 5h
Yield 18 serving(s)
Number Of Ingredients 20
Steps:
- Trim fat from ribs. Add ribs, shanks, celery, 2-onions quartered (skins & all) mint, cilantro, 20 cloves garlic, peppercorns, oregano, both cans chicken broth, cumin, 1-tbsp and enough water to cover all ingredients. Bring to a boil; cover and simmer for 2-hours. Remove meat, and allow to cool thoroughly before removing from bones. Skim fat from broth.
- Stem and seed Chiles.
- Roast chilies in dry cast iron skillet for approximately 2-minutes. Place chilies into bowl and cover with hot water and cover bowl. Let steep for approximately 30-minutes. In food processor, place 1-chopped onion and 10-cloves garlic. Process until minced. When chiles are done, put them and 1-1/2 cups of liquid from chiles in the processor, salt and pepper to taste. Process until puree is smooth. Heat cast iron skillet with 2 tbsp vegetable oil, and add chile puree. Cook for approximately 5 minutes or until puree has thickened. Turn off and remove heat.
- Once shanks and pork have cooled, shred meat. Add remaining ingredients: stock, meat, hominy and chile puree back into pot and bring to a boil. Turn down heat and simmer for 1-hour. Serve with condiments: sliced green onions, cabbage, radishes, dried oregano and tortilla chips. Enjoy!
More about "freds posole rojo recipes"
POZOLE ROJO (RED POSOLE) RECIPE - ISABEL EATS
Web Nov 2, 2022 A warm bowl of pozole rojo is delicious on its own, but adding toppings and garnishes truly takes it to the next level. Here are …
From isabeleats.com
4.7/5 (84)Calories 314 per servingCategory Soup
From isabeleats.com
4.7/5 (84)Calories 314 per servingCategory Soup
- In a large bowl, combine the dried chiles and 3 cups of hot water. Cover the bowl with a large plate or aluminum foil, and let the chiles soak for about 5-10 minutes, until softened.
- Season the pork with salt and black pepper. Heat a large pot or Dutch oven over medium-high heat. Add in the cooking oil and then the pork. Sear on all sides until nicely browned.
- Add the chicken broth and stir until the red chile sauce and broth are fully mixed together. Bring the pot to a boil, reduce heat to a low simmer and cover. Cook for 2 to 3 hours, until the pork is fall apart tender.
BEST POZOLE ROJO - THE DARING GOURMET
Web Sep 15, 2022 One of the most iconic Mexican dishes, this "ultimate" Pozole Rojo is PACKED with deliciously bold and robust flavors that will …
From daringgourmet.com
5/5 (36)Total Time 4 hrs 50 minsCategory Entree, Main Dish, Soup, StewCalories 255 per serving
From daringgourmet.com
5/5 (36)Total Time 4 hrs 50 minsCategory Entree, Main Dish, Soup, StewCalories 255 per serving
- Rub the pork down with a little salt and some freshly ground black pepper. Heat the lard/oil over high heat in a heavy stock pot or Dutch oven and sear the pork on all sides until nicely browned. Remove and set aside.
- Lower the heat to medium-high and add the onions, cooking until lightly browned. Add the garlic and cumin and cook for another minute.
- Return the pork roast and add the chicken broth. Add the Homemade Authentic Red Chile Sauce along with the bay leaves, salt, pepper, Mexican oregano and smoked paprika.Simmer covered over low heat for 2-3 hours or until the roast is fork tender and falls apart.
- Transfer the roast to a plate and use two forks to shred the meat.Return the shredded pork to the pot, stir in the masa harina and add the drained hominy.Simmer covered for another hour. Stir in the cilantro and simmer another 5 minutes. Add more salt and pepper to taste.
NEW MEXICO POSOLE RECIPE - POZOLE ROJO • FOOD FOLKS …
Web Feb 6, 2023 Use a spoon to skim the fat from the top of the soup. Shred the pork, discard the fat, and return the pork to the pot and cook until the pork is heated through, about 1 minute. Turn the heat off and squeeze in …
From foodfolksandfun.net
From foodfolksandfun.net
POZOLE ROJO RECIPE | KITCHN
Web Feb 3, 2020 Place the pork, adobo, and the cheesecloth sachet in a large stockpot; add 6 quarts water to cover, and stir or whisk to incorporate the adobo. Season generously with salt, then bring to a boil. Reduce to a …
From thekitchn.com
From thekitchn.com
POZOLE ROJO WITH PORK RECIPE BY PRIYA KRISHNA - FOOD
Web Dec 8, 2022 1 (3-pound) boneless pork shoulder (Boston butt), trimmed and cut into 2-inch pieces. 1 (3-pound) rack pork spareribs, cut in half crosswise. 6 quarts water, plus more
From foodandwine.com
From foodandwine.com
RED POZOLE RECIPE (POZOLE ROJO) | MEXICAN PLEASE
Web Nov 20, 2020 Once the onion has softened we'll add 6 minced garlic cloves and cook briefly. At this point I usually take about half of the onion-garlic mixture and put it in the blender where it will become part of the …
From mexicanplease.com
From mexicanplease.com
HOW TO MAKE RED POZOLE【 AUTHENTIC RED POSOLE
Web Sep 15, 2010 Using a blender process the peppers, garlic cloves, onion, and oregano. Heat oil in a large skillet over medium-high. Add the dry peppers puree and salt to taste. simmer, about 25 minutes. Using a …
From mexicoinmykitchen.com
From mexicoinmykitchen.com
PARTY POSOLE ROJO RECIPE | BON APPéTIT
Web Mar 20, 2018 Step 1. Drain hominy and place in a large heavy pot; add onions, bay leaves, peppercorns, 2 Tbsp. salt, and 12 cups water. Cover and bring to a boil. Reduce heat to medium-low; simmer, still ...
From bonappetit.com
From bonappetit.com
POZOLE ROJO (RED POSOLE) RECIPE - SIMPLY RECIPES
Web Oct 8, 2011 Pozole Rojo (Mexican Pork and Hominy Stew) Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles. Pile your bowl …
From simplyrecipes.com
4.9/5 (69)Calories 771 per serving
From simplyrecipes.com
4.9/5 (69)Calories 771 per serving
POZOLE ROJO RECIPE (MEXICAN RED POSOLE) - CHILI PEPPER MADNESS
Web Nov 4, 2022 How to Make Pozole Rojo (Red Posole) - the Recipe Method MAKE THE POZOLE STOCK To a large pot or Dutch oven, add the pork shoulder, ham hocks (or …
From chilipeppermadness.com
5/5 (5)Category Main Course, SoupCuisine MexicanCalories 529 per serving
From chilipeppermadness.com
5/5 (5)Category Main Course, SoupCuisine MexicanCalories 529 per serving
POZOLE RECIPE | STOVETOP, INSTANT POT OR CROCK-POT - GIMME SOME …
Web Sep 21, 2021 Cover and cook for either 6-8 hours on low, or 4-5 hours on high, until the pork shreds easily with a fork. Then follow Steps 5-7 to complete the recipe. Instant Pot …
From gimmesomeoven.com
From gimmesomeoven.com
POZOLE ROJO RECIPE EASY AND SAVORY! - JUST MEXICAN FOOD
Web Dec 26, 2021 Equipment. Step By Step Instructions. Step 1: boil water in a 12-gallon pot and start the chilis. Step 2: cook the pork lightly. Step 3: add the ingredients to the large …
From justmexicanfood.com
From justmexicanfood.com
POZOLE ROJO | FREDDSTERS
Web Directions Step 1 To a large pot add the water, add the pork cut up into smaller chunks into the pot, including the part with the bone that still has meat attached to it, so that it cooks …
From freddsters.com
From freddsters.com
POSOLE ROJO | AMERICA'S TEST KITCHEN RECIPE
Web Tests proved that bones were necessary to achieve the rich, full-bodied pork flavor we were after in our posole rojo recipe. We found that a 5-pound picnic roast, when trimmed of …
From americastestkitchen.com
From americastestkitchen.com
POSOLE ROJO RECIPE - FOOD.COM
Web In a large pot combine pork shoulder, salt, garlic, and water. Bring to a boil, skim surface, and add oregano and chicken broth. Reduce heat, cover and simmer until pork is tender, …
From food.com
From food.com
POZOLE ROJO RECIPE - JO COOKS
Web May 1, 2022 Sear the pork as instructed in step 1. While the pork is simmering, make the chile sauce as instructed in step 3. Add the pork, water, bay leaves and chile sauce to …
From jocooks.com
From jocooks.com
BEST POZOLE RECIPE (ROJO / RED POSOLE) — ZESTFUL KITCHEN
Web Apr 18, 2023 How to Make Pozole 1. Start by browning the pork then add water to the pot with the pork and bring to a simmer. Add in the bay leaves and oregano and simmer. 2. …
From zestfulkitchen.com
From zestfulkitchen.com
RISSOLE POTATOES (LIKE AT THE PALACE CAFE!) - HILAH COOKING
Web Apr 14, 2016 Put over high heat and cover with a lid. Boil for 8 minutes until almost tender. Drain. Back into the pot, add the butter over medium heat. Add potatoes and swirl the …
From hilahcooking.com
From hilahcooking.com
RISSOLE POTATOES FRESCO - A FAMILY FEAST®
Web Dec 24, 2013 Bring the pot to a boil over high heat and once boiling, lower to a slow boil and cook ten minutes. Gently drain the potatoes into a colander. Place four tablespoons …
From afamilyfeast.com
From afamilyfeast.com
POZOLE ROJO (RED POSOLE RECIPE) + VIDEO - A SPICY PERSPECTIVE
Web Apr 29, 2023 Sear for 1-2 minutes, then add in the chile peppers, bay leaves, oregano, 6 cups chicken broth, and 1 teaspoon salt. Push the chiles down under the liquid. Cover …
From aspicyperspective.com
From aspicyperspective.com
You'll also love