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Total Time Prep Time: 1 hr. Cook Time: 3 hrs Serves 6 servings
Enjoy this unique twist on Pozole Rojo enriched with the smoky flavor of Old Pueblo Poblano Authentic Hot Sauce.
Ingredients
For the Pozole: 2 pounds pork shoulder, cut into chunks. 1 onion, chopped. 4 cloves garlic, minced. 1 bay leaf 2 tablespoons Old Pueblo Poblano Authentic Hot Sauce Salt, to taste 8 cups chicken or pork broth 30 oz canned hominy drained and rinsed. For the Red Chili Sauce: 4-5 dried guajillo chilies, stems and seeds removed. 2-3 dried ancho chilies, stems and seeds removed. 2-3 dried Pasilla chilies, stems and seeds removed. 3-4 cups water (for soaking chilies) 3 cloves garlic 1/2 onion, chopped. 1 teaspoon dried oregano 1 teaspoon ground cumin Salt, to taste For Garnish: Shredded cabbage Sliced radishes. Chopped cilantro. Lime wedges Thinly sliced onion Crushed oregano Tortilla chips or tostadas
Instructions
Start by preparing the dried chilies for the red sauce. Remove stems and seeds from the guajillo, ancho, and Pasilla chilies. Place the chilies in a bowl and cover them with hot water. Let them soak for about 20-30 minutes until softened. While the chilies are soaking, in a large pot, combine the pork shoulder, chopped onion, minced garlic, bay leaf, and salt. Add the chicken or pork broth and bring it to a boil. Reduce the heat, cover, and let it simmer for about 1.5 to 2 hours until the pork is tender and can be easily shredded. Skim off any foam that forms on the surface. Once the chilies are softened, transfer them to a blender along with the soaked water, garlic cloves, chopped onion, oregano, cumin, and salt. Blend until you get a smooth sauce. Strain the red chili sauce using a fine-mesh sieve or cheesecloth into a bowl to remove any remaining solids. Once the pork is tender, remove the bay leaf from the pot and add the drained hominy, red chili sauce, and Old Pueblo Poblano Authentic Hot Sauce. Stir well to combine. Simmer for an additional 30 minutes to allow the flavors to meld together. Adjust the seasoning if needed by adding more salt, if desired.
To serve, ladle the Pozole Rojo into bowls. Set out bowls of shredded cabbage, sliced radishes, chopped cilantro, lime wedges, thinly sliced onion, crushed oregano, and tortilla chips or tostadas for garnish. Let each person garnish their Pozole Rojo according to their preferences.
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