I'm not sure how I forgot this one. I just made pozole this summer while camping in my DO. It is a great recipe for camping. The smell while cooking is intoxicating.
I make the chili paste at home. I also take the hominy out of the cans, rinse and seal up in the vacuum bags. I cut up the pork at home and seal as well. It packs up densely and doesn't require a ton of work on the trail. I don't make tortilla strips. I've never had pozole at a restaurant this way. I also don't shred the pork.
If you really wanted to go uptown, buy some high quality dried hominy and prep it at home.
Yield: Serves 8 as a main course
Ingredients
1 large head garlic
12 cups water
4 cups chicken broth
4 pounds country-style pork ribs
1 teaspoon dried oregano (preferably Mexican), crumbled
2 ounces dried New Mexico red chiles
1 1/2 cups boiling-hot water
1/4 large white onion
3 teaspoons salt
two 30-ounce cans white hominy (preferably Bush's Best)
8 corn tortillas
about 1 1/2 cups vegetable oil
Accompaniments:
diced avocado
thinly sliced iceberg or romaine lettuce
chopped white onion
diced radishes
lime wedges
dried oregano
dried hot red pepper flakes
Preparation
Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.
While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.
Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.
While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.
Serve pozole with tortilla strips and bowls of accompaniments.
Gourmet, March 1999
photo by: Gourmet Studios
I make the chili paste at home. I also take the hominy out of the cans, rinse and seal up in the vacuum bags. I cut up the pork at home and seal as well. It packs up densely and doesn't require a ton of work on the trail. I don't make tortilla strips. I've never had pozole at a restaurant this way. I also don't shred the pork.
If you really wanted to go uptown, buy some high quality dried hominy and prep it at home.
Yield: Serves 8 as a main course
Ingredients
1 large head garlic
12 cups water
4 cups chicken broth
4 pounds country-style pork ribs
1 teaspoon dried oregano (preferably Mexican), crumbled
2 ounces dried New Mexico red chiles
1 1/2 cups boiling-hot water
1/4 large white onion
3 teaspoons salt
two 30-ounce cans white hominy (preferably Bush's Best)
8 corn tortillas
about 1 1/2 cups vegetable oil
Accompaniments:
diced avocado
thinly sliced iceberg or romaine lettuce
chopped white onion
diced radishes
lime wedges
dried oregano
dried hot red pepper flakes
Preparation
Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.
While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.
Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.
While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.
Serve pozole with tortilla strips and bowls of accompaniments.
Gourmet, March 1999
photo by: Gourmet Studios
