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Home >Mexican Recipes >Pozole Rojo
Buy Pozole Rojo from Mexico at MexGrocer.co.uk, online grocery store for authentic Mexican food & Chillies ingredients
1 large head garlic 12 cups water 4 cups chicken broth 4 pounds country-style pork ribs 1 teaspoon MexGrocer Mexican oregano 2 ounces dried New Mexico red chiles included in the Pozole Kit 1 1/2 cups boiling-hot water 1/4 large white onion 3 teaspoons salt White Hominy / White Corn included in the Pozole Kit 10 MexGrocer corn tortillas about 1 1/2 cups vegetable oil 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. 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.
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