World Cusine

Rick Martínez’s Pozole Rojo Stew | Introduction to Mexican Cooking | Food Network

Rick makes his favorite Mexican pozole rojo stew and reveals a foolproof method of toasting peppers to perfection!
Get the recipe ▶ https://foodtv.com/3yK9OWV
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Follow Rick Martínez ▶ https://www.instagram.com/chefrickmartinez/

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Pozole Rojo
RECIPE COURTESY OF RICK MARTINEZ
Level: Intermediate
Total: 3 hr 30 min
Active: 1 hr
Yield: 8 servings

Ingredients

1 ounce ancho chiles (2 to 3), stemmed and seeded
1 ounce guajillo chiles (3 to 4), stemmed and seeded
1 ounce pasilla chiles (3 to 4), stemmed and seeded
1 morita chile, stemmed
Four 15-ounce cans white or golden hominy, rinsed and drained
2 tablespoons vegetable oil
3 pounds boneless pork shoulder
16 cloves garlic (about 1 1/2 heads), peeled and lightly crushed
1 large white onion, chopped
Kosher salt
2 teaspoons dried Mexican oregano, plus more for serving
1/4 teaspoon whole black peppercorns
1 whole clove
1 small bunch cilantro (1 ounce)
1 small bunch mint (1 ounce)
2 large bay leaves

Directions

Diced avocado, crema, crumbled queso fresco, thinly sliced green cabbage, chopped white onion, sliced radishes, fried tortilla strips, dried chile de arbol and lime wedges, for serving

Position a rack in the center of the oven and preheat to 350 degrees F.

Arrange the ancho, guajillo, pasilla and morita chiles on a rimmed baking sheet in an even layer and toast until beginning to brown (being careful not to char) and very fragrant and smells like toasted nuts, about 5 minutes. Let cool on the baking sheet.

Increase the oven to 450 degrees F. Spread the hominy in an even layer on a foil-lined rimmed baking sheet and roast, tossing once, until lightly toasted, very fragrant and just beginning to brown on the edges of the baking sheet, 15 to 20 minutes.

Meanwhile, heat the oil in a large Dutch oven or large heavy pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on the two largest sides, 10 to 12 minutes. Transfer to a large plate.

Add the garlic, onions and 6 1/2 teaspoons salt to the same pot. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Add the toasted chiles, oregano, peppercorns, clove and 10 cups water to the pot and bring to a boil. Nestle the pork into the pot; the liquid should come halfway up the sides of the pork. Arrange the cilantro, mint and bay leaves around the pork. Cover, reduce to low and cook until the pork is very tender and shreds easily, 2 to 2 1/2 hours.

Remove and discard the cilantro, mint and bay leaves. Transfer the pork to a large plate. When cool enough to handle, shred the pork into large pieces. Loosely cover with plastic wrap.

Working in batches, puree the cooking broth and aromatics in a blender until completely smooth and no large pieces of chile remain. Season to taste.

Wipe the pot clean. Add the chile puree and toasted hominy and simmer over medium heat, uncovered, until the flavors meld, the broth is rich and the hominy has plumped up and is tender, about 20 minutes.

Stir the reserved pork into the pozole and cook until heated through, about 5 minutes.

Divide the pozole among bowls. Top with desired toppings and a squeeze of lime.

The pozole can be made up to 3 days ahead. Let cool; cover and chill.

Cook’s Note

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#RickMartínez #PozoleRojoStew #IntroductionToMexicanCooking #FoodNetwork

Rick Martínez’s Pozole Rojo Stew | Introduction to Mexican Cooking | Food Network
https://www.youtube.com/watch?v=fKCQ1H803zs

Products You May Like

Articles You May Like

Mexican Beef Steak & Onions Recipe | Bistec Encebollado #cooking
Pepper Chicken Recipe | Pepper Chicken masala | Spicy Chicken recipes
Restaurant style Hot & Sour Soup Recipe By Food Fusion
Easy Appetizers for Christmas or Anytime – Stress-Free Christmas Appetizers and Savory Snacks
The Most Amazing German Chocolate Cake

Leave a Reply

Your email address will not be published. Required fields are marked *