Pork Chile Colorado Pozole
For me, pozole represents family. I have the fondest memories of early morning preparations of a couple of foods in our house, menudo, barbacoa, and tamales. And when my sister begin cooking for her own family, she prepared pozole for us. I have been hooked since then. Each of those dishes have their own distinct smells, and as a kid I may have been bothered by them, but now when I smell them, it’s familiar and almost comforting. In our family, pozole was always traditionally prepared with pork, but I have substituted chicken many times and think it’s a good second! … The great thing about pozole is that is can be served for breakfast, lunch or dinner. And don’t forget the garnishes! It wouldn’t be pozole without the cabbage, radishes, and lemon.
Yields up to 8 servings
3 pounds (boneless ) pork butt or shoulder, trim off excess fat
* I have never added this, but my sister adds pata de puerco, an uncooked pig’s feet
1 large white onion, quartered
1 garlic bulb
7 or 8 chile ancho or chile guajillo
1 teaspoon cumin
1 teaspoon of mexican oregano, plus more for soup base
4 cups of Mexican style Hominy, I like mine with a lot of hominy, so I add extra
Crushed red pepper flakes or chile piquin
1. In a large stock pot, transfer the pork, cover with water, add the onion, whole garlic bulb and about 1 tablespoon of kosher salt. Bring to a boil, lower the heat, partially cover and cook for a good 2½ to 3 hours, skimming the top. When pork is tender (falling off the bone), remove from stock and set aside to cool.
2. While the pork is cooking, remove the stems and seeds from the chile peppers, transfer to a sauce pan, cover with water bring to a boil, reduce to a simmer and cook for 15 minutes. Drain the water, transfer peppers to blender, add 1½ cups of water and 1 teaspoon of salt, 1 teaspoon cumin, 1 teaspoon oregano and blend until smooth. Strain through wire mesh strainer for a smoother sauce. Set aside.
3. Strain the pork stock and return to pot. Heat to medium heat, add the hominy, 2 teaspoons of crushed red pepper flakes (or dried chile piquin), 1/2 tablespoon of oregano, 1 cup of water, and the chile puree. Stir well to combine. Bring to a boil, taste for salt. Cook for another 20 minutes. While that cooks, shred or roughly chop the pork (I left mine in bigger pieces) and remove any extra fat. Add to the pozole, stir well and cook for a 25 minutes. If too thick, add a little more water, taste for salt.
4. For a more tender and flavorful pozole let the pozole cook for a longer period of time at a low temperature. I think it always taste better, the longer it cooks. The typical garnishes for pozole are lettuce or cabbage (shredded), sliced radishes, diced white onion, oregano, crushed chile piquin, oregano and lemon. I also like to add a little cilantro and minced chile serrano if I am not adding red pepper flakes. Serve with tostadas or warm corn tortillas. This recipe yields up to 8 servings.
Below is another rendition of my pork chile colorado pozole…