Easy Pozole Rojo Recipe

Pozole Recipe Stovetop, Instant Pot or CrockPot

WebSep 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 …

1. Remove and discard the stems and seeds from the chiles. (You may need to give them a shake to get all of those seeds out!) Place the chiles in a medium mixing bowl, and cover them completely with boiling water. Let the chiles soak for about 30 minutes, or until softened. Once they are soft, transfer the chiles to a blender or food processor, along with 2 cups of the soaking water. Puree for 1 minute, or until completely smooth. (Always be careful when pureeing hot liquids — the hot water tends to expand, so be sure that your blender or food processor isn’t too full!) Set the mixture aside for later. (You can also strain the mixture through a fine-mesh strainer to make it extra-smooth if there are some little chunks still in there, but I usually skip that step.)
2. Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add the pork and saute, turning occasionally, until all sides are seared and browned, about 5-7 minutes. Transfer the pork with a separate spoon to a fresh plate and set aside.
3. Add the remaining 1 tablespoon oil to the stockpot. Add the diced onion, and saute for 4-5 minutes until softened, stirring occasionally. Stir in the garlic, then saute for 1-2 minutes more until fragrant, stirring occasionally.
4. Add in the 6 cups chicken stock, hominy, bay leaves, cumin, oregano, cooked pork, and the chile mixture. (I recommend stirring in 2/3 of the chile mixture to begin, then taste the soup and add the rest of the chile mixture if you’d like). Stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low so that the soup is just barely simmering, cover partially, and cook for 1.5 to 2 hours, or until the pork is tender and shreds easily.

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Red Pozole Recipe (with Tips & Make Ahead)

WebOct 18, 2020 · Spray a 6 quart (or larger) slow cooker with nonstick cooking spray. Add the pork, onions, garlic, cumin, chicken broth, diced …

1. Preheat oven to 300 degrees F.
2. While the pork is cooking, make the chili sauce. Cut the tops off of all the chilies with kitchen shears. Cut chilies along one edge to open like a book; scrape out all of the seeds. Reserve some of the seeds to finish the soup if you want more heat.
3. Remove the pot from the oven and transfer to the stove. Discard bone. Using two forks, shred the pork (I find it easiest to transfer pork to a cutting board using a strainer, shred, then add back to pot). Add the hominy and chili sauce to the pot. Bring to a boil then reduce to a gentle simmer for 25 minutes, stirring occasionally. Season with 1½ -2 teaspoons salt and either some reserved chili seeds or cayenne pepper to taste for a spicier soup.

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