Pozole Rojo & an end to studies!
That’s it. Mexico trip done, dissertation done, life as a masters student done and, although I did use cooking to procrastinate in the final days, but I sadly haven’t written about it in quite a long time and have a huge number of unwritten titles causing a back-up. I can’t be bothered with those right now, because the other day I cooked Pozole. Pozole is one of the many amazing foods I had out there, and the first I will deal with, I will post how to make chipotle en adobo soon and then have a few ideas for what next.
Pozole used to be made with human flesh by the way, think about that while you eat it.
– Recipe –
2.5kg bone-in Pork Shoulder (2kg if boneless)
2 large Spanish Onions, one quartered, one chopped very finely
5-8 cloves of Garlic, crushed and chopped
1/3 tablespoon Cumin
2 cups dried Pozole Corn, soaked overnight
4 Chile Ancho (dried Poblano Chilli), seeded and roughly chopped
Stock to cover
- Begin by placing the pork shoulder into a large pan and covering with water or stock, add salt, the quartered onion, the garlic and the cumin and then simmer for 2 hours till the meat is tender and cooked through.
- While it is cooking, heat 500mls of water/stock till boiling and then place the chillies in it, stir occasionally and let sit until the chilli is soft and then water/stock is deep red.
- When the meat is cooked and tender, take out and let cool till touchable with your bare hands. Slice and then tear the slices into strips (using the natural grain in the meat).
- Scoop out all of the onion and garlic, mix with the chilli. Pour the pozole into the pan that contained the pork and then rapid boil it for ten minutes, before turning the heat down to a simmer.
- Pour the pork back into the pan, simmer. Blend the chilli mix until smooth and add this to the pan as well.
- Cook until the pozole corn is soft, turn the heat off, serve and then garnish with the below.
– Garnishes –
Oregano, Lime slices to squeeze juice from, the finely sliced Onion from the recipe, Radishes cut thinly, chopped Coriander Leaf, diced Cabbage or Lettuce and Fried Tortilla strips (cut into 1cm strips, fry in 2cm of hot oil till golden)