Pozole Mio, parte seconda.
Feb. 2nd, 2016 08:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pozole Rojo.
(The previous time I made this as a Resolution Recipe was green. This is red. Any questions?)
1 1/2 lbs bone-in and skin-on chicken thighs
1 lb bone-in pork shoulder
1 yellow onion, peeled and halved
1 1/2 tsp salt
14 oz canned hominy (I used heirloom fresh hominy from Lee the pepper lady)
2 oz dried guajillo chiles
2 garlic cloves, crushed (Ha! I used... more.)
To serve:
shredded iceberg lettuce
thinly sliced radishes
cubed avocado
diced white onion
lime quarters
dried oregano
warm corn tortillas (We used hand-made tortillas made a couple hours earlier in front of us. Yeah, they were still warm even before we heated them up.)
Measure 5 pints water into a stockpot and add the chicken, pork, onion, and salt. Bring to a boil then reduce the heat so the liquid is simmering gently. Simmer until the chicken is cooked through, about 1 hour. Remove the chicken from the pot and, when cool enough to handle, pull the meat and skin from the bones. Discard the skin and bones; shred the meat and set aside. Add the hominy to the broth and simmer 1 hour more until the pork is soft.
While the meat and hominy are cooking, make chile paste: put the chiles in a bowl and cover with boiling water. Soak until soft, about 30 minutes, then remove, destem, and put in a blender. Add garlic, the onion from the broth, and enough of the soaking liquid to make blending easy. Blend until smooth as the chile puree should be pourable.
Remove the pork from the pot. When cool enough, take off the bone and shred. Pour the chile puree through a fine-mesh sieve directly into the soup. Return the meat to the pot and heat until warmed through, about five minutes.
Serve hot, accompanied with toppings to taste and warm tortillas.
What worked: It was excellent on a rainy night. Lots of leftovers. If this was significantly spicier it'd be great hangover food. Having hand-made freshly-while-we-waited tortillas alongside was really good. (I walk through the Mission on my way home from work.)
What didn't: Guajillos are supposed to be moderately hot (2500+ Scovilles) but these particular ones had very little heat and that was only at the very end. I ended up adding a bit of chile powder and several shakes of hot chipotle powder to the soup, which added nice flavor and quite a bit more heat. I also put oregano in the soup with the chile puree.
I mis-read the recipe; by force of habit, I cubed the chicken and pork meat (while still using the bones to make stock). This meant that I couldn't remove all of it from the broth to shred once the hominy was in there. Oh well, it was fine even so.
I didn't bother with sieving the chile puree. This meant that there were bits of unpulverised chile skin in the broth. They weren't horrible, but it was aesthetically displeasing and I generally spat the small shreds out. I'd try to avoid that in the future.
Will I make it again? Probably. I've made the green version several times in the last year.
(The previous time I made this as a Resolution Recipe was green. This is red. Any questions?)
1 1/2 lbs bone-in and skin-on chicken thighs
1 lb bone-in pork shoulder
1 yellow onion, peeled and halved
1 1/2 tsp salt
14 oz canned hominy (I used heirloom fresh hominy from Lee the pepper lady)
2 oz dried guajillo chiles
2 garlic cloves, crushed (Ha! I used... more.)
To serve:
shredded iceberg lettuce
thinly sliced radishes
cubed avocado
diced white onion
lime quarters
dried oregano
warm corn tortillas (We used hand-made tortillas made a couple hours earlier in front of us. Yeah, they were still warm even before we heated them up.)
Measure 5 pints water into a stockpot and add the chicken, pork, onion, and salt. Bring to a boil then reduce the heat so the liquid is simmering gently. Simmer until the chicken is cooked through, about 1 hour. Remove the chicken from the pot and, when cool enough to handle, pull the meat and skin from the bones. Discard the skin and bones; shred the meat and set aside. Add the hominy to the broth and simmer 1 hour more until the pork is soft.
While the meat and hominy are cooking, make chile paste: put the chiles in a bowl and cover with boiling water. Soak until soft, about 30 minutes, then remove, destem, and put in a blender. Add garlic, the onion from the broth, and enough of the soaking liquid to make blending easy. Blend until smooth as the chile puree should be pourable.
Remove the pork from the pot. When cool enough, take off the bone and shred. Pour the chile puree through a fine-mesh sieve directly into the soup. Return the meat to the pot and heat until warmed through, about five minutes.
Serve hot, accompanied with toppings to taste and warm tortillas.
What worked: It was excellent on a rainy night. Lots of leftovers. If this was significantly spicier it'd be great hangover food. Having hand-made freshly-while-we-waited tortillas alongside was really good. (I walk through the Mission on my way home from work.)
What didn't: Guajillos are supposed to be moderately hot (2500+ Scovilles) but these particular ones had very little heat and that was only at the very end. I ended up adding a bit of chile powder and several shakes of hot chipotle powder to the soup, which added nice flavor and quite a bit more heat. I also put oregano in the soup with the chile puree.
I mis-read the recipe; by force of habit, I cubed the chicken and pork meat (while still using the bones to make stock). This meant that I couldn't remove all of it from the broth to shred once the hominy was in there. Oh well, it was fine even so.
I didn't bother with sieving the chile puree. This meant that there were bits of unpulverised chile skin in the broth. They weren't horrible, but it was aesthetically displeasing and I generally spat the small shreds out. I'd try to avoid that in the future.
Will I make it again? Probably. I've made the green version several times in the last year.
