Friday, July 11, 2014
Latin American Street Food's Red Pozole
1/4 c lard (I only used 2 T of this)
3 lbs pork shoulder, chopped into bite sized pieces and seasoned
3 c onion, minced
2 bay leaves
1 t oregano
1 t thyme
58 oz canned hominy, drained and rinsed
6 ancho chiles
6 dried New Mexico chiles
2 large garlic cloves
salt and pepper
Starting with 2 T of the lard, cook the pork in batches until browned. Remove the pork, and pour off all fat/juices from the pan except for 1 T. Cook half of the onions, then add the bay leaves, oregano and thyme. Return the pork to the pan, cover with water by two inches, and bring to a boil. Cover, reduce the heat, and simmer about 2 hours. Add the hominy, and cook for 15 minutes.
Meanwhile, submerge the dried chilies into 4 c boiling water and soak for 10 minutes. Drain the chilies, reserving the soaking liquid.
Remove the stems, seeds and veins from the chilies, the place the chilies in a blender or food processor. Add 2 c of the soaking liquid, the remaining onions, and the garlic. Blend until smooth. Strain the mixture through a sieve into the simmering pork. Return the chili paste back to the blender, and add another 1/2 c of the soaking liquid and blend again. Strain the mixture again into the simmering pork, discard the remainder of the paste. Season with salt and pepper, then simmer for 20 minutes. Serve.