Pozole Rojo

INGREDIENTS
½   pound pork, cubed
6   cloves garlic, divided
1 ½    cups dry white table wine
2   chili ancho (dried poblano chili)
2   chili guajillo
2   green onions, chopped
1   can hominy, rinsed, drained
1   teaspoon salt

METHOD

In a large sauce pan, add the pork, 4 peeled cloves of garlic and wine. Bring to a boil, reduce the heat to a simmer, cover and cook for about 30 minutes, turning once, until the pork is very tender.

Remove the stems, seeds and veins from the chilies. Chop them into 1 inch pieces, place them into a large bowl and cover with 1 cup of boiling water. Keep them submerged for 30 minutes. Remove and place into a food processor or blender with the soaking liquid, the green onions and 2 cloves of minced garlic. Process to a puree and set aside.

When the pork is tender, remove and shred the pork. (It might be necessary to use a food processor to shred the pork.) Remove the cloves of garlic and return the pork to the sauce pan and cooking liquid. Add the chili mixture, the hominy and salt. Cook over medium heat for 5 to 6 minutes to merge the flavors. Remove from the heat and serve.

Pozole is usually accompanied with thinly sliced cabbage or lettuce, slices of radish, oregano, chopped onion, lime wedges and crisp fried tortilla strips.

NOTES: Both the dried chilies can be found at Mexican food stores. Find one near you and explore; ask questions if you cannot find the chilies on your own – my experiences have been very positive. The people working there are very happy to see gringos trying authentic Mexican dishes and are glad to help.

Please read the page about Hominy and Pozole at the top of this blog