Pozole Rojo with Chile Colorado Sauce
WHAT YOU NEED
- One 6-pound boneless pork butt
- 1 quart chicken stock (low-sodium)
- 1 head garlic, separated into cloves and peeled
- 1 teaspoon dried whole Mexican oregano
- 2½ cup canned chile colorado sauce
- Three 15-ounce cans white hominy, drained
- For the Garnish:
- Vegetable oil, for frying
- 8 corn tortillas, cut into thin strips
- Finely chopped white onion
- Thinly sliced radishes
- Lime wedges
- Cacique® Queso Fresco
- Dried whole Mexican oregano
HOW TO MAKE IT
- Put the pork in a large heavy stockpot or Dutch oven. Add 3 quarts of water, the chicken stock, garlic, and 1 teaspoon salt and bring to a boil. Skim off and discard any foam that rises to the surface. Stir in the oregano, reduce the heat, and simmer gently, uncovered, until the pork is tender, about 3 hours.
- Lift the pork out of the broth onto a cutting board. Shred the pork with two forks and return it to the broth along with the chile colorado sauce and hominy and another teaspoon of salt.
- Bring to a boil, then reduce the heat and simmer for 30 minutes.
- While the pozole cooks, line a baking sheet with paper towels. Pour ½ inch of vegetable oil into a large skillet over medium-high heat. When the surface shimmers but the oil is not smoking (if it is, reduce the heat!), fry the tortilla strips in batches – so you don’t crowd the skillet – just until they’re golden brown, about 3 minutes per batch. Transfer them to the paper towels to drain and sprinkle them very lightly with salt while they’re still hot.
- Serve bowls of pozole with the tortilla strips and bowls of onion, radish slices, lime wedges, Queso Fresco and oregano and let your guests garnish their own servings.