Tuesday, November 12, 2013

GolfLinksUSA Recipe ROW - Pozole Rojo -



                                                                                                                                                                   image via tsgcookin.com


Both the PGA and LPGA are in Mexico right now so we chose one of our favorite dishes to highlight for this week which has its roots in Guadalajara - Pozole Rojo - It's Comfort Food from south of the border!  It's a brothy, spicy stew with pork and hominy which can be garnished with just about anything. If the chill of fall has finally caught up with you then this dish will surely warm you like a goose down comforter (or adobe oven if you prefer).  Muy picante muchachos!

The Main Goods --

2 lbs. Pork Shoulder (cubed)
1 Ham hock
2 Cans Hominy
8 Guajillo Peppers Dried (Remove Seeds and Stems--you can sub New Mexico Red Chiles)
3 Chile de Arbol Dried   (Remove Seeds and Stems--hot! You leave out, You miss out!)
2 Cups Water (to boil Chile Peppers in)
2 White Onions
1 Large Garlic Head (minced)
1 Lime (for da juice!)
10 cups water
2 cups Chicken Stock (you can sub beer)
1 tbsp Cumin
2 tbsp Ancho Chili Powder
1/2 cup chopped cilantro
2 tbsp of lard or oil

The Acompañamientos --

2 Cups Cabbage (shredded thinly)
1 Cup Cucumber (shredded thinly)
8 Radishes (sliced thinly)
Fresh Cilantro (chopped)
Fresh Jalapeño Peppers (seeds removed)
Tortilla Chips or hot Corn Tortillas





Start by reviving the dried peppers by adding them to the boiling water.  Cover and set to cool for about
20 to 30 minutes.
In a large pot heat the lard and cook the onions for about 5 minutes.  Then add the pork cubes and brown the meat.  Next add the garlic and continue cooking for about a minute. Then add the 10 cups of water, cumin, Ancho chili powder, Mexican oregano, and ham hock. Bring to a boil then reduce to simmer.
Now take your re-hydrated chiles, 1 cup of that water they were in and the 2 cups of chicken stock and put into blender or processor.  Add the salt and pepper and blend till you have a smooth puree. Pour through a strainer and directly into your soup pot and stir.  Cover and let simmer.  After about an hour add your lime juice and chopped cilantro and the cans of hominy- cover and simmer for another hour or so.

Grab a glass of wine (or two) and relax while the concoction cooks down to a consistency of your liking.  

Serve in bowls topped with the shredded cucumber and cabbage along with some jalapeño and radish slices and of course, fresh cilantro.  Dig in along with friends equipped with spoons and tortilla chips!  
Though this is not a "30 minute meal" it is sooooo worth the extra time and effort.


Follow the link below for a handy Dried Chile Pepper identification chart-
http://www.foodsubs.com/Chiledry.html

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