Growing Chefs! Ontario Pozole Rojo

Pozole Rojo

Pozole is an excellent choose your own adventure dish; it starts with a hearty meaty broth enriched with garlic and chili’s. There are many different types of pozole but pozole rojo gets its name from the red colour of the chilis added, so it is a slightly spicy version.
Serves 10 to 6
16 cups of water2 pounds pork shoulder, 1 inch cubes1 pound pork spare ribs1 white onion, quartered8 garlic cloves Salt to taste3 cans white hominy, drained and rinsed

For the Red Sauce:

5 guajillio peppers5 ancho peppers6 garlic cloves, chopped1 medium white onion coarsely chopped1/2 teaspoon Mexican oregano2 tablespoons grapeseed oil Salt to taste

For the Garnish

1 head of lettuce, finely shredded1 1/2 cups onions, finely diced Ground chile piqun to taste1 1/2 cups radishes sliced Corn tostadas3 limes, cut into wedges2 Avocado, diced
Measuring spoonsMeasuring cupsLarge pot with lidBlenderSpatulaMixing bowls of various sizesCutting boardChef’s knifeWooden spoonTasting spoonsDish towel

Get Organiezed!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure out the meat and dice the pork shoulder into cubes.

Cut an onion into quarters and measure out the garlic cloves, removing them from their papery skin.

Open the cans of hominy, rinse them and drain them well.

Soak the chiles in warm water, enough to cover them for 30 minutes before using. Chop the white onion for the chile mixture and the garlic. Measure out the mexican oregano and oil.

Get Cooking!

In a large pot add the pork meat, quartered onion, and garlic. Bring to a boil and simmer partially covered for about 3 hours. While cooking, continuously skim the foam and fat off the top of the pot, topping up the pot with additional water as needed.

When meat is tender enough to shred, remove meat from the pot and let cool slightly. Strain the onion and garlic from the broth, and skim as much fat as desired from the stock and discard. When the meat is cool enough to handle, take the meat off the short ribs and discard the bones. Remove fat as much as you would like and chop/​shred the rib eat and pork shoulder.

Drain the chilis from the soaking liquid and reserve the liquid. It the liquid tastes bitter, discard it. Otherwise It can be used to blend the chilis. If the liquid is better, use water instead.

Puree chili peppers, garlic cloves, onion, and mexican oregano in a blender until smooth.

Heat a large pot over medium heat. Add the two tablespoons of oil, and then saute the pepper mixture stirring frequently for about 20 minutes. The mixture should be thick and fragrant.

Add the chili sauce to the broth with the hominy, and shredded pork„ and season with salt to taste. Let simmer over low heat while preparing the garnishes.

Cut a heat of iceberg lettuce in half and finely shred it.

Finely dice the onion, and cut the radishes into thin matchsticks. Cut the limes into wedges, and prepare the avocados. Cut the avocados in half and remove the pit. Scoop the flesh of the avocado out using a spoon and dice the avocados.

Set out the ground chili and tostadas.

Ladle the soup into large bowls, and garnish with whatever toppings you would like.