"Pozole" means "hominy" in Spanish, and this traditional stew from Mexico features both chicken and pork in addition to its namesake grain. Our EXPEDITOR™ version is a red or "rojo" variation because of the ancho and arbol chiles chosen to flavor the broth.
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Pozole Rojo
Ingredients:
120ml dried chiles de arbol
4 or 5 dried ancho chiles
6 cloves garlic (2 smashed, 4 finely chopped)
to taste Kosher salt
300g boneless pork shoulder, trimmed
300g chicken thigh
10ml ground cumin
30ml vegetable oil
300g large white onion, chopped
1.5L chicken or pork broth
15ml dried oregano
1 ea. bay leaf
300ml white hominy, drained and rinsed
Suggested garnishes: diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro
Instructions:
- Break the stems off of the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 350 mL of the soaking liquid to the jar of your EXPEDITOR™ 1100S Series Culinary Blender. Add the smashed garlic and a pinch of salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.
- Rub the pork and chicken all over with the cumin and salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork and chicken to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
- Stir in the broth, oregano, bay leaf, a pinch of salt and 120 mL to 180 mL of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the meat a few times, until tender, about 2-3 hours.
- Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the pozole is too thick. Season with salt.
- Garnish with assorted toppings and the remaining chile sauce. Yields 6 to 8 servings.
Note: These recipes have been written for specific members of the EXPEDITOR™ Family of Culinary Blenders. If you are using a different Hamilton Beach® Commercial Culinary Blender, you may need to make adjustments to the Variable speed, processing time, and/or ingredient quantities.
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