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Gonzalo Guzmán's Pozole Rojo
Chef Gonzalo Guzmán's pozole rojo (pork, red chili and hominy stew), from his book “Nopalito,” is boldly flavored with ancho chilies, herbs, cumin and aromatics. He blends some of the hominy (dried corn kernels treated with alkali, then cooked until tender) with some of the braising the liquid, then adds the puree back to the soup to give the broth body. Guzmán says garnishes are a key component of pozole and encourages piling them high onto individual servings. A long list is included here, but you can offer as many or as few as you like. The pozole can be made a few days in advance, then reheated for serving.
6
Servings
Tip
Don't discard the chili soaking water after removing the chilies. You will need some of it to thin the chili mixture in the blender so that it breaks down into a smooth puree.
2¼ hours
50 minutes active
Ingredients
-
4
large ancho chilies, stemmed and seeded
-
Boiling water
Directions
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01Place the chilies in a medium heatproof bowl and add boiling water to cover. Let stand until the chilies are softened, about 20 minutes. Remove the chilies from the water and transfer to a blender; reserve the water. Add 1 garlic clove, the white onion, oregano, cumin and a generous pinch of salt to the blender, then puree until smooth, about 2 minutes, scraping down the jar as needed and adding just enough of the soaking water to form a thick, smooth paste.
Reviews
Since the soaking water from the chiles goes into the recipe, it would be good to provide a measurement.
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What’s Mexican oregano?