Rick Martínez's Pozole Rojo Stew | Introduction to Mexican Cooking | Food Network
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Published 2022-05-31
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Pozole Rojo
RECIPE COURTESY OF RICK MARTINEZ
Level: Intermediate
Total: 3 hr 30 min
Active: 1 hr
Yield: 8 servings
Ingredients
1 ounce ancho chiles (2 to 3), stemmed and seeded
1 ounce guajillo chiles (3 to 4), stemmed and seeded
1 ounce pasilla chiles (3 to 4), stemmed and seeded
1 morita chile, stemmed
Four 15-ounce cans white or golden hominy, rinsed and drained
2 tablespoons vegetable oil
3 pounds boneless pork shoulder
16 cloves garlic (about 1 1/2 heads), peeled and lightly crushed
1 large white onion, chopped
Kosher salt
2 teaspoons dried Mexican oregano, plus more for serving
1/4 teaspoon whole black peppercorns
1 whole clove
1 small bunch cilantro (1 ounce)
1 small bunch mint (1 ounce)
2 large bay leaves
Directions
Diced avocado, crema, crumbled queso fresco, thinly sliced green cabbage, chopped white onion, sliced radishes, fried tortilla strips, dried chile de arbol and lime wedges, for serving
Position a rack in the center of the oven and preheat to 350 degrees F.
Arrange the ancho, guajillo, pasilla and morita chiles on a rimmed baking sheet in an even layer and toast until beginning to brown (being careful not to char) and very fragrant and smells like toasted nuts, about 5 minutes. Let cool on the baking sheet.
Increase the oven to 450 degrees F. Spread the hominy in an even layer on a foil-lined rimmed baking sheet and roast, tossing once, until lightly toasted, very fragrant and just beginning to brown on the edges of the baking sheet, 15 to 20 minutes.
Meanwhile, heat the oil in a large Dutch oven or large heavy pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on the two largest sides, 10 to 12 minutes. Transfer to a large plate.
Add the garlic, onions and 6 1/2 teaspoons salt to the same pot. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Add the toasted chiles, oregano, peppercorns, clove and 10 cups water to the pot and bring to a boil. Nestle the pork into the pot; the liquid should come halfway up the sides of the pork. Arrange the cilantro, mint and bay leaves around the pork. Cover, reduce to low and cook until the pork is very tender and shreds easily, 2 to 2 1/2 hours.
Remove and discard the cilantro, mint and bay leaves. Transfer the pork to a large plate. When cool enough to handle, shred the pork into large pieces. Loosely cover with plastic wrap.
Working in batches, puree the cooking broth and aromatics in a blender until completely smooth and no large pieces of chile remain. Season to taste.
Wipe the pot clean. Add the chile puree and toasted hominy and simmer over medium heat, uncovered, until the flavors meld, the broth is rich and the hominy has plumped up and is tender, about 20 minutes.
Stir the reserved pork into the pozole and cook until heated through, about 5 minutes.
Divide the pozole among bowls. Top with desired toppings and a squeeze of lime.
The pozole can be made up to 3 days ahead. Let cool; cover and chill.
Cook’s Note
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
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Rick Martínez's Pozole Rojo Stew | Introduction to Mexican Cooking | Food Network
• Rick Martínez's Pozole Rojo Stew | In... …
All Comments (21)
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More Rick Martinez! He explains the process so well and with good energy!
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Rick! Your personality is so muted on the Food Network channel. Love this recipe and you, your style of teaching and respect/passion for our food. Your cookbook is fantastic!
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Rick I'm super proud of your journey! My guy is on THE Food Network! We need a full show stat!
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No one deserves the spotlight as much as Rick right now!!! Great job!!!
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I have never seen someone cook the meat, the posole, and the chili pod in this manner. Usually it's all cook separately then put together. Great idea. This method looks heartier then the old traditional method . Thanks Rick
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OMG, I just recently went to a party that served pozole and it was more like vegetable broth. I was so disappointed Pozole is one of my favorite Mexican dishes. I set out to find a recipe and I am so glad I found yours, this is what Pozole should look and taste like. My family could not stop eating it. Thank you, thank you, thank you!!! Thank you for the tips, and explaining the why you were doing things the way you were. Again, thank you, thank you, thank you!!!
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I'm so happy Rick landed on this channel. Huge fan. Can't wait to try this recipe.
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Thanks for the extra tips. I'm definitely trying the toasting of the can hominem in the oven . I like how you explain why you do certain things in the way you suggest; this helps in remembering the importance. Thumbs up for a great dish of my heritage. 👍👏😋
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Rick is really good at explaining his process. The Pozole looks wonderful. I will definitely make this.
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Rick is one of my Isols Love him💕
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MY FAVORITE Mexican dish ever!
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I have never seen this dish and it looks so good. As important, Rick Martinez made working with chile accessible to me who has never done so. I believe this is a must try.
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Rick!!! Love seeing him all around the internet!
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Very excited to make this! Thank you for such a low stress, easy going cooking video.
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I have to make it, looks amazing. Thank you 😊
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Congratulations Mr Rick, I love posole and yours is making my mouth water. I will try it your way for sure! Thank You
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He is fantastic!! Great tutorial.
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If using dried hominy would you recommend roasting it too after rehydrating it?
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I cannot thank you enough for showing us how to roast all of the chiles, and veg. I have been struggling for years, trying to heat the chiles in a comal, without burning them. Have I heated them enough, too much, how can I tell? This will be so much easier. Thanks again. I really have learned a lot from you. Please keep up the wonderful videos.
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You are such a good teacher!
