Rick makes his preferred Mexican pozole rojo stew and exposes a foolproof approach of toasting peppers to perfection!
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DISH THANKS TO RICK MARTINEZ
Total: 3 hr 30 min
Active: 1 hr
Yield: 8 servings
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 pipes
2 tablespoons grease
3 pounds boneless pork shoulder
16 cloves garlic (about 1 1/2 heads), peeled and gently crushed
1 large white onion, sliced
2 teaspoons dried Mexican oregano, plus more for serving
1/4 teaspoon entire black peppercorns
1 entire clove
1 little bunch cilantro (1 ounce).
1 small bunch mint (1 ounce).
2 big bay leaves.
Diced avocado, crema, fallen apart 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 till starting to brown (bewaring not to char) and really 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 as soon as, till gently toasted, very fragrant and simply beginning to brown on the edges of the baking sheet, 15 to 20 minutes.
Meanwhile, heat the oil in a big Dutch oven or big heavy pot over medium-high heat. Add the pork and cook, turning periodically, until browned on the two biggest sides, 10 to 12 minutes. Transfer to a large plate.
Include the garlic, onions and 6 1/2 teaspoons salt to the exact same pot. Minimize the heat to medium and cook, stirring periodically, up until the onions hurt and starting to brown, 8 to 10 minutes. Add the toasted chiles, oregano, peppercorns, clove and 10 cups water to the pot and give 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, lower to low and cook till the pork is extremely tender and shreds quickly, 2 to 2 1/2 hours.
Get rid of and dispose of the cilantro, mint and bay leaves. Transfer the pork to a big plate. When cool enough to manage, shred the pork into big pieces. Loosely cover with plastic wrap.
Operating in batches, puree the cooking broth and aromatics in a mixer till totally smooth and no big pieces of chile stay. Season to taste.
Clean the pot tidy. Add the chile puree and toasted hominy and simmer over medium heat, exposed, till the flavors meld, the broth is abundant and the hominy has plumped up and is tender, about 20 minutes.
Stir the reserved pork into the pozole and cook till heated up through, about 5 minutes.
Divide the pozole amongst bowls. Leading with preferred garnishes and a capture of lime.
The pozole can be made up to 3 days ahead. Let cool; cover and chill.
When mixing hot liquid, very first let it cool for five minutes or two, then transfer it to a blender, filling only halfway. Put the cover on, leaving one corner open. Cover the cover with a cooking area towel to capture splatters, and pulse till smooth.
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Rick Martínez's Pozole Rojo Stew|Intro to Mexican Cooking|Food Network.